Ingredients:

• 500 gms – chicken, boneless and cut into 1.5 x 1.5 pieces
• oil for basting
• For the First Marinade:
• 1 tbsp – Ginger paste
• 1 tbsp – Garlic paste
• 2 tbsp – Vinegar
• For the Second Marinade:
• 125 gms – hung Curd
• 50 gms – processed cheese, grated
• 1.5 tsp – coriander powder
• 1.5 tsp – chilli powder
• 1.5 tsp – Fennel seeds (saunf) powder
• 1.5 tsp – Cardamom powder
• 1.5 tsp – Cinnamon powder
• 1.5 tsp – Mace powder
• 1.5 tsp – Nutmeg powder
• 1 tbsp – fresh Coriander leaves
• 60 ml – Cream
• 1.5 tsp – Saffron (dissolved in 2 tbsp – warm water)
• salt to taste

Method:

1. Marinate the chicken in the first marinade ingredients.
2. Refrigerate for 2 hours, then remove from the fridge and drain.
3. Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
4. Again, refrigerate for 2 hours.
5. Now skewer the chicken pieces on a skewer and cook in a tandoor.
6. Baste with oil at regular intervals.