Chicken Nawabi - cooking recipe

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

Preparation

Clean, remove the skin of the chicken and cut into 8 pieces. Deseed and finely chop the green chilies.
Mix the chilies, pepper, mace, salt, ginger, garlic pastes with vinegar in a large bowl.
Rub this marinade mixture into the chicken pieces and keep aside for 15 minutes.
Hang the curd in a muslin cloth for 4 hours to remove the whey.
Then mix the curd with the cream in a large bowl; transfer the chicken to this.
Marinate and keep aside for 3 hours.
Skewer the chicken pieces an inch apart and keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for 10 minutes, in a charcoal grill for 10 minutes and in an oven for 12 minutes.
Remove and hang the skewers to allow the excess moisture to drip off, then baste with butter and roast again for 3 minutes.