Recipe: Directions:

Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth paste. Mix the curd with the gram flour in a bowl to get rid of any lumps to form a thick paste like consistency. Add the ginger, garlic chilli paste, chilli powder, garam masala and coriander powder. Also mix in the ground cinnamon and salt. Stir well and tip in the chicken pieces and mix well making sure to coat them in the thick marinade. Leave to marinate for a few hours or even overnight if you prefer.

Thread the chicken pieces onto the iron skewers and place them in the tandoor. Cook for 15-20 minutes. Turn the skewers every 5 minutes & baste with melted butter until the juices run clear and they are cooked through slightly charred around the edges.

Serve warm over roti or parathas sprinkled with chaat masala and lemon juice along with mint chutney and salad


450gms skinless boneless chicken thighs cut into bite size pieces

2 tbsp thick hand curd

2 tsp gram flour

4 cloves garlic

1 piece ginger peeled

1 green chilli

½ tsp chilli powder (or a little more if you’d like it spicy)

½ tsp garam masala powder

1 tsp coriander powder

Pinch cinnamon powder

Salt to taste

Butter for basting

1 tsp chaat masala

Juice of ½ a lemon

Salad and chutney to serve