Ingredients:

• 1 kg – Chicken breasts, boneless and skinless
• 2 tbsp – kasuri Methi
• 3 tbsp – Lemon juice
• 1 tbsp – dried Lime powder
• 1.5 cup – Yoghurt
• 7 tbsp – thick Cream
• 2 tbsp – Ginger paste
• 2 tbsp – Garlic paste
• 3-4 Green chillies
• 1/4 tbsp – black cumin (shajeera)
• 3 tsp – Red Chilli powder
• 1.5 tsp – black pepper, coarsely crushed
• 2 tsp – Garam Masala
• 6-7 strands of Saffron soaked in 1 tbsp. of warm water
• Salt to taste
• Butter for basting
• Lemon wedges to serve

Method:

1. Cut chicken into bite-size pieces and prick all over with a fork.
2. Combine lemon juice, red chilli powder and dried lime powder. Add chicken pieces, rub marinade on the chicken thoroughly. Marinate for 2 hours at room temperature.
3. Smoothen the yogurt by whisking it in a bowl. Add all the remaining ingredients. Mix well. Marinate the chicken in this mixture. Cover the bowl with a plastic film and refrigerate for 3-4 hours.
4. Skewer the chicken along with green chillies leave a gap of 3 cms between the chicken pieces.
5. Bake in a hot tandoor or on a barbeque. When almost done, baste the chicken with a little butter.
6. Barbeque for a further 5 mins.
7. Serve with lemon wedges.