INGREDIENTS
Chicken leg boneless 850gm
Apple 6no.
Cashew nut paste 5tbsp
Green chilly past 1tbsp
Hung curd 350gm
Cream 200ml
Rose wate ½ tsp
Kewra water ½ tsp
Egg 2no.
Refined Flour 2tsp
Corn flour 2tbsp
Malt vinegar 2tbsp
White vinegar 3 tbsp
White pepper powder 1tbsp
Elaichi powder 2 tbsp
Refined oil 80ml
Ginger garlic paste 4tbsp
Rose petal powder 2tbsp
Salt To taste
METHOD
1. Clean, wash and cut each chicken leg into 4 pieces and pat dry with a cloth.
2. Peel, cut, deseed apples and make a puree in a blender.
MARINATION
1. In a bowl, take cashew nut paste, green chilly paste, hung curd, cream and add
the remaining ingredients in the descending order and salt to taste. Mix well.
2. Put chicken pieces in this marinade, rub well and keep aside for 2 hours.
COOKING
1. Take a skewer and skew the marinated chicken pieces, keep a tray underneath to
collect drippings.
2. Roast in a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3. Remove and hang the skewer to let excess moisture drip off (2-3 minutes). Baste
with clarified butter and roast for another 4-5 minutes.
4. When cooked transfer chicken onto a plate.
5. Serve hot with choice of salad and chutney.
TO SERVE 4
COOKING TIME: 10-12-Minutes
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