To serve: 4 Portions

Cooking Time- 10-15 Minutes


Chicken Leg (Boneless) – 850 gms
Hung Curd – 200 gms
Ginger Garlic Paste- 2 tbsp
Brown Onion Paste – 1 tbsp
Roasted Cumin Powder- 4 tbsp
Kashmiri red Chilli Powder – 2 tsp
Black Salt- 1 tsp
Refined Oil – 80 ml
Salt to taste
Minced Butter for basting
Clean, wash and cut each chicken leg into 4 pieces into pieces, pat dry and keep aside.

1.In a bowl whisk hung curd add ginger, garlic paste, brown onion paste, Shahi Jeera, and the remaining ingredients in order listed, adjust seasoning.
2.Put Chicken pieces in this mixture and rub well, keep a side.

1.Take a skewer and skew the marinated chicken pieces, keep a tray underneath to collect drippings.
2.Roast In a moderately hot tandoor or over a charcoal grill for 6-7 minutes.
3.Remove from tandoor and hang the skewers to let excess moisture drain out completely (2-3 minutes) Baste with melted butter and roast for another 4 to 5 minutes.
4.Transfer the chicken on the serving dish.
5.Serve hot garnish with chaat masala, salads and mint chutney

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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