Ingredients
1 1/2 lb. Chicken
60 ml. Vinegar
8 Green Chilies
2 tsp.. White pepper powder
1/2 tsp. Mace powder
4 tsp.. Ginger paste
2 cups Curd
100 ml. Cream
Butter for basting as required Salt according to taste
Method
1. Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.
2. Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
3. Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
4. Hang the curd in a muslin cloth for 4 hours to remove the whey.
5. Then mix the curd with the cream in a large bowl, transfer the chicken to this marinade and keep aside for 3 hours.
6. Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
7. Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
8. Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.
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