Marinate chicken with ginger paste, garlic paste, malt vinegar and salt for 30 minutes.
For the second marinade, mix hung yoghurt, gram flour, cashew paste, cream with green cardamom powder, kewra water, red chilli powder, saffron strands, and marinate chicken for another 30 minutes.
Then charcoal grill the chicken pieces, basting them with oil.
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Key Ingredients: chicken, garlic, ginger, malt vinegar, salt, hung curd, gram flour, cashew nuts, cream, green cardamom, kewda, red chilli, saffron, vegetable oil