Ingredients:

• 4 – Chicken thighs
• 20 g – Ginger Garlic paste
• 5 g – salt to taste
• 5 ml – Vinegar
• 25 g – Kaju paste
• 70 g – hung Curd
• 20 ml – Cream
• 1 – Egg yellow
• 2.5 g (1/2 tsp) – yellow chilli powder
• 1 g – mussalam powder
• 1 g – potli masala
• 1.5 g – Haldi powder
• 3.5 g – roasted besan
• 30 ml – oil

Method:

1. Clean chicken pieces.
2. Remove thigh bone from one side and cut the flesh into shape.
3. Pat dry and keep aside.
4. Take a clean bowl, put ginger-garlic paste, salt and vinegar and mix well.
5. Add chicken, rub well and keep aside.
6. Whisk hung curd in a separate bowl.
7. Add remaining ingredients and mix well.
8. Put marinated chicken in this mixture and rub well.
9. Keep the mix for two hours.
10. Skewer marinated chicken pieces in skewer.
11. Roast in a tandoor or over charcoal grill for 12- 15 minutes.
12. Serve hot with lachha onion and mint chutney.

Recipe courtesy of Chandan Bandyopadhyay