Ingredients Qty
First marinade
chicken leg (boneless) 400 gm
ginger-garlic paste 50 gm
lemon juice 4 Tbsp
salt to taste
white pepper powder 5 gm
Second marinade
yoghurt 200 gm
black grape juice 200 ml
cashew paste 100 gm
processed cheese 50 gm
cardamom powder 10 gm
double cream 3 Tbsp
salt to taste
white pepper powder 5 gm
cooking butter 2 Tbsp
coriander leaf to garnish
Instructions:
1. Marinate the chicken with salt, white pepper, ginger-garlic paste and lemon juice. Set aside for 2 hours.
2. Make a marinade by mixing yoghurt, grape juice, cashew paste, salt, white pepper, double cream and cardamom powder. Add marinated chicken to this.
3. Skewer pieces of chicken and cook in a tandoor for 8-10 minutes or until tender.
4. Serve with laccha onion and mint chutney.
