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- Chicken, deboned 800 gm
- Cooking oil 60 ml/4 tbs
- Cumin (jeera) powder 2.5 gm/ ½ tsp
- Garlic paste 45 gm/3 tbs
- Ginger paste 45 gm/3 tbs
- Gram flour (besan) 20 gm/4 tsp
- Green cardamom powder 2.5 gm/ ½ tsp
- Lemon juice 60 ml/4 tbs
- Mace (javitri) powder 2.5 gm/ ½ tsp
- Oil for basting
- Red chilli powder 5 gm/1 tsp
- Salt to taste
- Turmeric powder 2.5 gm/ ½ tsp
- White pepper powder 2.5 gm/ ½ tsp
- Yogurt 45 gm/3 tbs
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Directions: one line for each direction.when saved the lines will be numbered. |
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- Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
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