INGREDIENTS

• 350 gm chicken Boneless
• 25 gm Curd
• 30 ml Lemon juice
• 5 gm Degi mirch
• 2 gm Salt
• 3 gm Garam masala
• 2 gm Chat masala
• 2 gm Meat masala
• 3 gm Zeera powder
• 2 gm Ginger paste
• 2 gm Garlic paste
• 2 gm Kasturi methi
• 2 gm Black salt
• Melted butter for basting
• 15 gm Pickle paste
• 1 tbsp Malt Vinegar

INSTRUCTIONS

1. Wash the boneless chicken pieces thoroughly and pat dry.
2. First Marination- Apply ginger –garlic paste , lemon juice and salt to chicken pieces . Rub well and keep aside for about 1 hour.
3. Second marination- In a bowl, mix all the remaining ingredients with curd .
4. Take a skewer and skew the marinated chicken pieces.
5. Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for 6-7 minutes . Alternatively, a preheated convectional oven at 350 degree centigrade can be used.
6. Remove from the tandoor or oven hang the skewer for two to three minutes to drain off excess moisture.
7. Baste with melted butter and roast for another 3-4 minutes. Transfer to a plate and serve hot with mint chutney.