1 kg .. Boneless Chicken 5 tbsp .. Ginger paste 5 tbsp .. Garlic paste 2 tsp .. chilli powder 2 tbsp .. Garam Masala 3/4 cup .. thick Dahi(curd) 1/2 cup .. thick cream 1 bunch .. Coriander 1 bunch .. mint leaves 10-12 .. spinach leaves 3 tbsp .. lemon juice salt to taste Oil for Basting

1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside. 2. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. 3. Mix the paste with the Chicken & leave in the fridge overnight. 4. Remove from the fridge atleast one hour before cooking. 5. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. 6. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.