Ingredients:

• 1 kg – boneless Chicken
• 5 tbsp – Ginger paste
• 5 tbsp – Garlic paste
• 2 tsp – chilli powder
• 2 tbsp – Garam Masala
• 3/4 cup – thick Dahi
• 1/2 cup – thick Cream
• 1 bunch – coriander
• 1 bunch – Mint leaves
• 10 to 12 – Spinach leaves
• 3 tbsp – Lemon juice
• Salt to taste
• Oil for basting

Method:

1. Cut the chicken into 1.5 inches chunks and marinate with salt, chilli powder and lemon juice. Keep aside.
2. Grind the coriander, mint and spinach leaves to a fine paste.
3. Mix this paste with dahi, cream, ginger-garlic pastes and the garam masala.
4. Mix the paste with the chicken and leave in the fridge overnight.
5. Remove from the fridge at least one hour before cooking.
6. Grill the chicken pieces on skewers or a grilling tray, basting over with oil.
7. Cook until chicken is tender and browned on all sides.
8. Serve hot with chutney and onion rings.

Recipe courtesy of Sify Bawarchi