Boneless chicken
chunks roasted with spices make a delicious cocktail snack
Chicken,
deboned 800 gm
Cooking oil 60
ml/4 tbs
Cumin (jeera)
powder 2.5 gm/ 1/2 tsp
Garlic paste
45 gm/3 tbs
Ginger paste
45 gm/3 tbs
Gram flour (besan)
20 gm/4 tsp
Green cardamom
powder 2.5 gm/ 1/2 tsp
Lemon juice 60
ml/4 tbs
Mace (javitri)
powder 2.5 gm/ 1/2 tsp
Oil for
basting
Red chilli
powder 5 gm/1 tsp
Salt to taste
Turmeric
powder 2.5 gm/ 1/2 tsp
White pepper
powder 2.5 gm/ 1/2 tsp
Yogurt 45 gm/3
tbs
Cut
chicken into 1 inch cubes. Whisk yogurt and mix in all other
ingredients. Marinade chicken pieces in it and keep aside
for 3 hours. Skewer each piece an inch apart and roast in a
tandoor for 3 minutes. Brush with oil and roast again in a
preheated oven at 350 ºF for 10 minutes, basting at least
twice.
