Chicken Nawabi

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 700 g chicken
• 60 ml vinegar
• 8 green chilies
• 2 teaspoons pepper powder
• 1/2 teaspoon ground mace
• 4 teaspoons ginger paste
• 4 teaspoons garlic paste
• 2 cups curds
• 100 ml cream
• butter, for basting as required
• salt, as required

Recipe

• 1 clean, remove the skin of the chicken and cut into 8 pieces. deseed and finely chop the green chilies.
• 2 mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
• 3 rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
• 4 hang the curd in a muslin cloth for 4 hours to remove the whey.
• 5 then mix the curd with the cream in a large bowl; transfer the chicken to this.
• 6 marinate and keep aside for 3 hours.
• 7 skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
• 8 roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
• 9 remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.