A succulent and boneless kabab, the most popular after the infamous Tandoori chicken. Perfect as an appetizer or cocktail snack. I used chicken thighs and cut each thigh into two pieces.

Ingredients

• 1 Kg. Chicken legs or thighs
• Butter for basting

Marinade

• 1/2 cup yoghurt
• 6 tbsp. ginger garlic paste
• ½ tsp white pepper powder
• ½ tsp. cumin powder
• 1 tsp. mace-nutmeg-green cardamom powder
• ½ to 1 tsp. red chillie powder (to taste)
• ½ tsp turmeric powder
• 4 tbsp. lemon juice
• 2 tbsp. gramflour
• Salt
• 2 to 5 tbsp. oil (optional)

1. Clean, remove skin and debone chicken.
2. Cut each leg/thigh into 2 to 4 pieces.
3. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.
4. Rub the chicken pieces with this mixture.
5. Keep aside for 3 hours.
6. Pre-heat oven to 350 deg F
7. Skewer the marinated tikka at least an inch apart.
8. Keep a try underneath to collect the drippings.
9. Roast in a moderately hot tandoor for about 6-7 minutes, on each side, basting at least once.
10. In a charcoal grill, for about the same time, basting once.
11. In a pre-heated oven, roast the tikka for 8-10 minutes each side, basting at least twice, till brown and surface gets glossy (oily)