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 chili powder 10 gm/2 tsp
Roasted gram, powdered 2.5 gm/ ½ tsp
Salt to taste
Yogurt 10 gm/2 tsp

Method:

1. 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.
2. Skewer pieces close together, leveling the mixture from top to bottom. Wrap a string totally 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.

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