Ingredients
Chicken breasts, cut into boneless cubes 1 kg
Green chilli paste 1 tbsp
National White pepper (safed mirch) powder 2 tsp
National Salt to taste
National Ginger (adrak) paste 4 tbsp
Malt vinegar (sirka) 4 tsp
Yoghurt (dahi), drained 1 cup
Cream 4 tbsp
Butter for basting
Ginger, julienned 2 tsp
Clean the chicken cubes.
Mix green chilli paste, white pepper powder, salt, ginger paste, and vinegar in a large bowl and rub on the chicken cubes.
Keep aside for 30 minutes.
Mix yoghurt and cream in a separate bowl.
Add the chicken cubes and keep aside for half an hour.
Skewer chicken cubes and roast in a preheated 180 °C (350 °F) oven / tandoor / grill for 5 – 8 minutes.
Hang the skewers to allow the excess marinade to drip off.
Roast again for 4 – 5 minutes. Remove from skewers.
Serve hot, garnished with ginger.
