1 Kg . Boneless Chicken
5 Tbsp . Ginger Paste
5 Tbsp . Garlic Paste
2 Tsp . Chilli Powder
2 Tbsp . Garam Masala
¾ Cup . Thick Dahi(curd)
½ Cup . Thick Cream
1 Bunch . Coriander
1 Bunch . Mint Leaves
10-12 . Spinach Leaves
3 Tbsp . Lemon Juice
Salt To Taste
Oil For Basting
Preparation:
1. Cut The Chicken Into 1 ½" Chunks And Marinate With Salt, Chilli Powder And Lemon Juice, Keep Aside. 2. Grind The Coriander, Mint & Spinach Leaves To A Fine Paste. Mix This Paste With Dahi, Cream, Ginger And Garlic Pastes And The Garam Masala. 3. Mix The Paste With The Chicken & Leave In The Fridge Overnight. 4. Remove From The Fridge Atleast One Hour Before Cooking. 5. Grill The Chicken Pieces On Skewers Or A Grilling Tray Basting Over With Oil. 6. Cook Until Chicken Is Tender & Browned On All Sides. Serve Hot With Chutney & Onion Rings.
