Served as starter. Non vegetarian. A North Indian Mughlai recipe.

Indian

800 grams of boneless, 1 inch Chicken Chunks

1 cup Yoghurt, well beaten

1 teaspoon each of Hot Spice Mix, Cumin and Red Chilli powders

4 whole Red Chillies made into a paste with a little Water

1 Tablespoon each of Ginger and Garlic pastes

1 Tablespoon dried Fenugreek Leaves(optional)

2 Tablespoons Lemon Juice

2 Tablespoons Oil

Butter for basting

Salt to taste

Finely cut Onion Rings, Lemon Wedges and finely chopped, Coriander Leaves for garnishing

Make cuts on the chicken chunks. Apply a mixture of red chilli powder, half of the lemon juice and salt to them and keep aside for about an hour. Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken chunks and refrigerate for at least four hours. Skewer the chicken chunks and roast it in a preheated oven for about 12 minutes or till the chicken is almost done. Baste the chicken chunks with butter and roast for another 3 minutes. Garnish with onion rings, lemon wedges and finely chopped coriander leaves. Serve hot with Green Chutney.

Preparation time: 15-17 minutes, Cooking time: 15-20 minutes, Serves: 4

Tips:

If there is access to a traditional clay oven or a Tandoor, the chicken should be cooked in it. Alternatively the chicken chunks could be barbequed on an open grill. Dried fenugreek leaves are called kasoori methi in India. They enhance the flavor of this dish.

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