Ingredients:
Chicken 1 kg
Black cumin (shah jeera) seeds 2.5 gm/ ½ tsp 
Chaat masala 2.5 gm/ ½ tsp 
Coriander leaves, chopped 60 gm/ ¼ cup 
Cream 120 gm/ ½ cup 
Garam masala 5 gm/ 1 tsp
Garlic paste 45 gm/ 3 tbs 
Ginger paste 45 gm/ 3 tbs 
Groundnut oil 75 gm/ 5 tbs 
Lemon juice 60 ml/4 tbs 
Mint leaves, chopped 30 gm/2 tbs 
Processed cheese, grated 45 gm/3 tbs 
Salt to taste 
Yellow chilli powder 5 gm/1 tsp 
Yogurt 45 gm/ 3 tbs

For Salad
Cucumber, sliced 250 gm 
Onion rings 500 gm 
Tomatoes, sliced 250 gm

Method:
Cut chicken into 1 inch cubes. Save skin. Mix together salt, ginger and garlic pastes, lemon juice, yellow chilli powder, yogurt and oil. Marinade chicken in this mixture for an hour. Rub chicken skin with salt and a pinch of yellow chilli powder. Skewer chicken pieces and cook in a tandoor till half done, about 10 to 12 minutes.
Remove from skewer. Mix onions, ginger, coriander, grated cheese, fresh mint and cream with the half-cooked chicken. Fill the chicken pieces in the chicken skin and tie the ends with thread. Skewer and cook in a tandoor till the skin turns brown in colour or roast in a preheated oven at 275 ºF till skin turns brown. Remove thread and cut bag into half.
Time: Preparation: 1 hour, Cooking: 30 minutes
To Serve: Garnish with garam masala and chaat masala. Arrange salad along the sides and serve hot.