INGREDIENTS

INSTRUCTIONS

Cut each breast in half lengthwise and then cut each half crosswise
into three or four equal pieces. Lay the pieces in a single layer on  a
platter. Sprinkle the salt and the juice from the lemon over them  and
rub into the chicken. Set aside for 20 minutes. Meanwhile, put  the
yogurt in a small bowl. Beat it with a fork or whisk until it is
smooth and creamy. Add the ginger, garlic, cumin, cayenne, and garam
masala and besan. Stir into mix. Make a paste out of the green  chiles,
cilantro and 1/4 cup of water in a food processor. Add the  paste to
the yogurt mixture. After the chicken has sat around for 20  minutes,
hold a sieve over the chicken pieces and pour the yogurt  mixture into
the sieve and push through as much as you can with a  rubber spatula.
Mix well with the chicken pieces and refrigerate for  6-24 hours, in an
airtight container. Preheat over to maximum  temperature (best is to
use the broiler). Thread the chicken pieces  on skewers. Brush the
chicken with half the melted butter and put in  the over for about 7
minutes. Take out the baking tray and skewers.  Turn the chicken pieces
over and brush with the rest of the butter.  Bake for another 8-10
minutes. Serve with thick slices of onions, and  cucumbers. Serves 4-6
Recipe By     : Sanjiv Singh  Posted to MC-Recipe Digest V1 #221  Date:
Thu, 19 Sep 1996 09:25:29 -0400  From: kmeade@IDS2.IDSONLINE.COM (The
Meades)  NOTES : This is one of my favourite appetizers. It was served
at our  wedding reception and since then, my wife and I have been
trying to  approximate it.

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