Ingredients

• 500 grams boneless chicken legs and thighs
• 15 grams melted butter
•  50 grams yoghurt (full fat and hung)
•  Salt
• 1/2 Tsp Red
• Chili Powder
• 1/2 Tsp Garam Masala
• 1/2 Tsp Coriander Powder
• 1 Tsp Fenugreek Leaves
• A squeeze of lime
• Ghee/Butter for Basting/Frying

Directions

• Cut the chicken into big kebab size pieces
• Mix all the ingredients in a blow and make the marinade
• Marinate the chicken for 2 hours or longer
• Fry the kebabs in ghee in a frying pan or skewer them and put them in the oven at the highest temperature for 15 minutes. Halfway through baste with butter or ghee
• Finally char the kebabs on the stove for that ‘tandoor’ flavour
• Serve with a slice of lime.