INGREDIENTS:                                                                                                                                                                                                               Serves – 4

 

FOR 1st MARINATION:

Chicken Thigh boneless – 8 piece

Vegetable Oil – 1 tsp

Ginger Garlic Paste – 1 tbsp

Lemon juice: 1 tsp

Black Salt – 2 pinch

Fennel Powder – 2 pinch

Kasuri Methi – 2 pinch

White Pepper – 1 tbsp

Green Chilly Paste  – 1 tsp

 

FOR THE PASTE:

Boiled Cashew nuts – 60 gm

Cheese – 40 gm

Green Chilly – 1

Milk – 3 tbsp

 

FOR THE 2ND MARINATION:

Paste

Hung Yoghurt – 3 tbsp

Ginger Garlic Paste – 1 tsp

Salt – 1/2 tsp

Fresh Cream – 2 tbsp

Green Cardamom Powder – 12 tsp

White Pepper – 1/2 tsp

Kasuri Methi – 1/2 tsp

 

Procedure:

– Mix all the ingredients of 1st Marination, add the chicken and mix well. Keep in refrigerator for atleast 3 hours.

– Boil cashew for 5-6 mins

– Put cashew in a blender with cheese, green chilli and milk. Blend it together to make a paste 

– For 2nd marination mix all the Ingredients together, add in the prepared paste and whip well.

– Now add the previously marinated chicken and mix and rub well.

– Let it marinate in refrigerator for atleast 6 hours.

– Put the chicken on skewers, and cook it in a preheated oven at 220°C for 8-10 mins. Baste the chicken while roasting with melted butter.

– Serve hot with green chutney and sliced onions.

Prep Time – 30 mins               Cook Time – 10 mins                                  Total Time – 40 mins