Reserve
2 tablespoons lemon juice and mix the rest with the ginger
and garlic pastes.
Add salt, chick-pea flour, carom seeds, yogurt, yellow
chilli powder, garam masala and turmeric. Marinade the
prawns for 2 hours. Arrange on skewers and cook in a tandoor
till half done, about 15 minutes. Remove and set aside for
10 minutes. Cook again in the tandoor for 2 minutes. Baste
with butter and replace in the tandoor for approximately 3
more minutes. Remove from skewers and arrange on a platter.
Sprinkle with chaat masala and the reserved lemon juice.
