1Marinate 500 grams of thin sections of boneless chicken with 1 tsp ginger garlic paste, ½ tsp salt, and ½ lemon juice for 15 minutes.
2Marinate 500 grams of thin sections of boneless chicken with 1 tsp ginger garlic paste, ½ tsp salt, and ½ lemon juice for 15 minutes.
3Marinate 500 grams of thin sections of boneless chicken with 1 tsp ginger garlic paste, ½ tsp salt, and ½ lemon juice for 15 minutes.
4Prepare the curd mixture by combining ½ cup hung curd, 1 tsp cashew nut paste, 2 tsp fresh cream, 1 tsp green chilli paste, 2 tsp cheese, 1 tsp fenugreek leaves (kasuri methi), ½ tsp crushed black pepper, 1 tsp chaat masala powder, 1 tsp corn flour, ½ tsp cumin powder, and salt as per taste.
5Prepare the curd mixture by combining ½ cup hung curd, 1 tsp cashew nut paste, 2 tsp fresh cream, 1 tsp green chilli paste, 2 tsp cheese, 1 tsp fenugreek leaves (kasuri methi), ½ tsp crushed black pepper, 1 tsp chaat masala powder, 1 tsp corn flour, ½ tsp cumin powder, and salt as per taste.
6Prepare the curd mixture by combining ½ cup hung curd, 1 tsp cashew nut paste, 2 tsp fresh cream, 1 tsp green chilli paste, 2 tsp cheese, 1 tsp fenugreek leaves (kasuri methi), ½ tsp crushed black pepper, 1 tsp chaat masala powder, 1 tsp corn flour, ½ tsp cumin powder, and salt as per taste.
7Combine the curd mixture with the first-marinated chicken.
8Combine the curd mixture with the first-marinated chicken.
9Combine the curd mixture with the first-marinated chicken.
10Mix well and give the chicken a smoky charcoal flavour.
11Mix well and give the chicken a smoky charcoal flavour.
12Mix well and give the chicken a smoky charcoal flavour.
13Fix the chicken pieces onto wooden skewers.
14Fix the chicken pieces onto wooden skewers.
15Fix the chicken pieces onto wooden skewers.
16Heat 2 tsp ghee or butter.
17Heat 2 tsp ghee or butter.
18Heat 2 tsp ghee or butter.
19Grill or cook the chicken for 4–5 minutes or until golden, flipping occasionally.
20Grill or cook the chicken for 4–5 minutes or until golden, flipping occasionally.
21Grill or cook the chicken for 4–5 minutes or until golden, flipping occasionally.
22Garnish with chaat masala powder, 2 tsp cream, and ½ lemon juice.
23Garnish with chaat masala powder, 2 tsp cream, and ½ lemon juice.
24Garnish with chaat masala powder, 2 tsp cream, and ½ lemon juice.
25For green chutney, combine a handful of coriander leaves, 8–10 mint leaves, 4 garlic cloves, ¼ cup curd, ½ tsp salt, and ½ lemon juice.
26For green chutney, combine a handful of coriander leaves, 8–10 mint leaves, 4 garlic cloves, ¼ cup curd, ½ tsp salt, and ½ lemon juice.
27For green chutney, combine a handful of coriander leaves, 8–10 mint leaves, 4 garlic cloves, ¼ cup curd, ½ tsp salt, and ½ lemon juice.
Ingredients
500 gram thin sections of boneless chicken
500 gram thin sections of boneless chicken
500 gram thin sections of boneless chicken
1 tsp ginger garlic paste
1 tsp ginger garlic paste
1 tsp ginger garlic paste
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 cup hung curd
0.5 cup hung curd
0.5 cup hung curd
1 tsp cashew nut paste
1 tsp cashew nut paste
1 tsp cashew nut paste
2 tsp fresh cream
2 tsp fresh cream
2 tsp fresh cream
1 tsp green chilli paste
1 tsp green chilli paste
1 tsp green chilli paste
2 tsp cheese
2 tsp cheese
2 tsp cheese
1 tsp fenugreek leaves (kasuri methi)
1 tsp fenugreek leaves (kasuri methi)
1 tsp fenugreek leaves (kasuri methi)
0.5 tsp crushed black pepper
0.5 tsp crushed black pepper
0.5 tsp crushed black pepper
1 tsp chaat masala powder
1 tsp chaat masala powder
1 tsp chaat masala powder
1 tsp corn flour
1 tsp corn flour
1 tsp corn flour
0.5 tsp cumin powder
0.5 tsp cumin powder
0.5 tsp cumin powder
as per taste salt
as per taste salt
as per taste salt
2 tsp ghee or butter
2 tsp ghee or butter
2 tsp ghee or butter
chaat masala powder
chaat masala powder
chaat masala powder
2 tsp cream
2 tsp cream
2 tsp cream
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
1 handful coriander leaves
1 handful coriander leaves
1 handful coriander leaves
8 to 10 mint leaves
8 to 10 mint leaves
8 to 10 mint leaves
4 garlic cloves
4 garlic cloves
4 garlic cloves
0.25 cup curd
0.25 cup curd
0.25 cup curd
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
0.5 lemon lemon juice
0.5 lemon lemon juice
0.5 lemon lemon juice
Equipment
wooden skewers
Tips
Give a smoky charcoal flavour to the chicken after the second marination.