6 skinless chicken breasts (chopped)
1 tsp ginger paste
1 tsp garlic paste
1 tsp lemon juice
1 tsp Kashmir chilli powder
Salt to taste
1 tsp ajwain seeds
2 tbsp gram flour
Oil for frying
1 cup curd
1/2 tsp turmeric powder
1 tsp kashmir chilli powder
2 tbsp mustard oil / other veg oil
Marinate chicken with salt chilli & ginger +garlic paste.
Keep in the refrigerator for an hour.
Take curd in a bowl.
Mix it with chilli powder, turmeric powder & mustard oil.
Warm the oil in a pan & add ajwain seeds.
Then add gram flour & fry on medium heat.
Add gram flour to the prepared curd & mix well.
Then add marinated chicken pieces & keep in the refrigerator for 2 hours
Soak the wooden skewers in water.
Pre-heat oven to 220°C.
Thread the marinated chicken pieces onto wooden skewers.
Bake for 15mn.
Take out & baste with the marinade.
Return to the oven & bake for another 15 mn.
Arrange on a platter & serve with salads.