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Ingredients:
Chicken, deboned 800 gm 
Cooking oil 60 ml/4 tbs 
Cumin (jeera) powder 2.5 gm/ ½ tsp 
Garlic paste 45 gm/3 tbs 
Ginger paste 45 gm/3 tbs 
Gram flour (besan) 20 gm/4 tsp 
Green cardamom powder 2.5 gm/ ½ tsp 
Lemon juice 60 ml/4 tbs 
Mace (javitri) powder 2.5 gm/ ½ tsp 
Oil for basting 
Red chilli powder 5 gm/1 tsp 
Salt to taste 
Turmeric powder 2.5 gm/ ½ tsp 
White pepper powder 2.5 gm/ ½ tsp 
Yogurt 45 gm/3 tbs
 
Method:
Cut chicken into 1 inch cubes. Whisk yogurt and mix in all other ingredients. Marinade chicken pieces in it and keep aside for 3 hours. Skewer each piece an inch apart and roast in a tandoor for 3 minutes. Brush with oil and roast again in a preheated oven at 350 ºF for 10 minutes, basting at least twice.
Time: Preparation: 3 ½ hours, Cooking: 10 minutes.
To Serve: Remove to a platter and serve with onion rings and mint chutney.