Directions:
- Make incisions with a sharp knife on breast and leg pieces.
- Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and set it aside for half an hour.
- Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil into the yogurt.
- Apply this marinade on the chicken pieces and refrigerate for three to four hours.
- Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done.
- Baste it with butter and cook for another four minutes.
- Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.87 Kcal (2754 kJ) | ||
| Calories from fat | 430.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.85g | 74% | |
|---|---|---|---|
| Cholesterol | 241.87mg | 81% | |
| Sodium | 275.17mg | 11% | |
| Potassium | 583.77mg | 12% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 3.17g | 13% | |
| Protein | 48.7g | 97% | |
| Vitamin C | 12.8mg | 21% | |
| Iron | 2.6mg | 15% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 190.15 Kcal (796 kJ) | ||
| Calories from fat | 124.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.83g | 74% | |
|---|---|---|---|
| Cholesterol | 69.91mg | 81% | |
| Sodium | 79.54mg | 11% | |
| Potassium | 168.74mg | 12% | |
| Total Carbs | 1.35g | 2% | |
| Sugars | 0.92g | 13% | |
| Protein | 14.08g | 97% | |
| Vitamin C | 3.7mg | 21% | |
| Iron | 0.8mg | 15% | |
| Calcium | 28.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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