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 chili 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:

1.Cut chicken into 1 inch cubes. Save skin. Mix together salt, ginger and garlic pastes, lemon juice, yellow chili powder, yogurt and oil. Marinade chicken in this mixture for an hour. Rub chicken skin with salt and a pinch of yellow chili powder. Skewer chicken pieces and cook in a tandoori till half done, about 10 to 12 minutes.
2. 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 tandoori till the skin turns brown in color or roast in a preheated oven at 275 ºF till skin turns brown. Remove thread and cut bag into half.

Garnish with garam masala and chaat masala. Arrange salad along the sides and serve hot.

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