Ingredients
- Chicken-1 kg, boneless and cut into 1 ½ x 1 ½ pieces
- Oil-For basting
- For the first Marinade
- Ginger paste-1/2 tbs
- Garlic Paste-1 tbsp
- Lemon juice- 4 tbsp
- FOR THE SECOND MARINADE
- Hung curd or Labnaneh- 400 gm
- Processed cheese-100 gm, grated
- Coriander powder- 1 tbsp.
- Chili powder- 1 tbsp. ( You can put less, depends on your taste)
- Fennel Seed powder-1 tbsp
- Cardamon powder- 1 tbsp.
- Cinnamon powder- 1 tbsp.
- Mace powder- 1 tbsp.
- Nutmeg powder- 1 tbsp.
- Fresh coriander leaves 2- tbsp.
- Cream- 120 ml
- Saffron – 1 tbsp.( dissolved in 4 tbsp warm water)
- Salt-To Taste
Instructions
First of all prepare your marinades.- Then marinate chicken in the first marinade ingredients.
- Refrigerate for 2 hours and then remove from the fridge and drain.
- Mix together the ingredients of the second marinade and marinate the chicken in that mixture. Again , refrigerate for 2 hours.
- Now skewer the chicken pieces on a skewer and cook on a grill, oven, tandoor or grill/ nonstick pan.
- In the case of a pan, take care to turn the skewer after every 2 minutes, so that the chicken gets coked on all sides.
- Baste with oil at regular intervals.