1 kg Boneless Chicken,cut
into 1 1/2" chunks
3 tbsp. Ginger-garlic paste
2 tsp chilli powder
2 tsp Garam Masala
3/4 cup thick yogurt
cup thick cream
1 bunch Coriander
1 bunch mint leaves
3 tbsp lemon juice
salt to taste
Method :Marinate the chicken with
salt, chili powder and lemon juice, keep aside.
Grind the coriander, mint and spinach leaves to a fine paste.
Mix this paste with yogurt, cream, ginger and garlic pastes and the garam masala.
Mix in the marinate Chicken and leave in the fridge overnight.
Remove from the fridge at least one hour before cooking.
Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
Cook until chicken is tender & browned on all sides.
Serve hot with chutney & onion rings.