Chicken Nawabi

Ingredients

• 700 g chicken
• 60 ml vinegar
• 8 green chilies
• 2 teaspoons white 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

Directions

1. 1

   Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.

2. 2

   Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.

3. 3

   Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.

4. 4

   Hang the curd in a muslin cloth for 4 hours to remove the whey.

5. 5

   Then mix the curd with the cream in a large bowl; transfer the chicken to this.

6. 6

   Marinate and keep aside for 3 hours.

7. 7

   Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.

8. 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. 9

   Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.