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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.

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.

Ingredients:
Cubes of beef 1/2 kilo
Unripe papaya (grinded) 2 tbs
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Salt according to taste
Yogurt 2 tbs
Chili powder 1 tsp
Chopped green chilies 1tbs

Method:
Mix together all the spices and yogurt and papaya and coat the beef cubes with it
Leave to marinate for 5-6 hours preferably overnight
Then barbeque over charcoal

Ingredients:
Chicken, leg and breast pieces 450 gm 
Almond paste 10 gm/2 tsp 
Cooking oil or 
Clarified butter (ghee) 60 ml/4 tbs 
Garlic paste, browned 10 gm/2 tsp 
Ginger paste 5 gm/1 tsp 
Khoya, grated 25 gm/5 tsp 
Onion paste, browned 60 gm/ ¼ cup 
Raw papaya paste 120 gm/ ½ cup 
Red chilli powder 10 gm/2 tsp 
Roasted gram, powdered 2.5 gm/ ½ tsp 
Salt to taste 
Yogurt 10 gm/2 tsp
 
Method:
Clean and dry chicken pieces and prick all over with a fork. Marinade with raw papaya and set aside for 12 hours or overnight. Remove papaya paste and discard. Do not wash chicken.
Mix together all ingredients except cooking oil and marinade chicken in it.
Skewer pieces close together, levelling the mixture from top to bottom. Wrap a string tatutly along skewered chicken to keep the pieces firm while cooking. Burn charcoal in the barbecue or grill till white ash appears on the surface and cook, keeping chicken pieces 6 inches above the fire. Cook on low fire till chicken is tender, then stroke fire to medium heat, baste chicken with a little oil at a time, till all the oil is over and the chicken is well browned. Alternatively, the chicken can be cooked in a preheated oven at 275 ºF for 15 minutes.
Time: Preparation: Overnight + 1 ½ hours, Cooking: 2 hours
To Serve: Remove string and serve hot with mint chutney

Ingredients:

Lamb, minced 900 gm 
Bengal gram (kaala chana), split 240 gm/1 cup
Coriander leaves, chopped 20 gm/ tsp 
Flour 25 gm/5 tsp 
Garam masala 20 gm/4 tsp 
Green chillies, chopped 45 gm/3 tbs 
Onions, chopped fine 160 gm/ 2/3 cup 
Mace (javitri) powder 10 gm/2 tsp 
Mint, chopped 15 gm/1 tbs 
Oil for deep frying 
Onion paste, browned 45 gm/3 tbs 
Red chilli powder 10 gm/2 tsp 
Salt to taste 
Yogurt, hung 60 gm/ ¼ cup
Egg whites 2 
 
Method:
Mix together yogurt, mint and half cup chopped onions and keep aside. Boil the mince and Bengal gram in a little water till cooked and dry. Grind into a paste without using any water. Mix together salt, browned onion paste, left over chopped onions, green chillies, coriander, garam masala, mace, red chilli powder, egg whites and flour and add to the mince. Mix well and roll into tight balls to fit the palm of your hand. Make a deep groove in the ball with the thumb. Stuff with a large pinch of the yogurt, onion and mint mixture and seal. Roll between palms to smoothen surface. Flatten slightly into patty shapes and deep fry.
Time: Preparation: 45 minutes, Cooking: 15 minutes
To Serve: Serve hot as a snack with mint chutney.