700gms whole chicken
For the marinade
30gms salt
2-1/2 tsp red chilli powder
1 cup yoghurt
1 cup vinegar
2tbsp ginger/garlic paste

For the gravy
50gms butter
2tbsp ginger/garlic paste
30gms khoya
30gms cashew nuts, ground
500gms tomatoes, blanched, peeled and chopped
8gms turmeric powder
3gms all spices
2 1/2 tsp red chilli powder
1 cup cream

Method:

• Make slits on the chicken.
• Rub marinade all over it and keep aside for at least 15 minutes.
• Put it on the skewer and grill for 15 minutes.
• Let it rest for 10 minutes and then grill again for 10 minutes.
• Cut into small pieces and keep aside.
• To prepare the gravy, heat butter in a saucepan and sauté ginger/garlic paste on a slow flame until it begins to turn brown.
• Add khoya and cashew paste.
• Stir in remaining ingredients except cream and cook for 20 minutes.
• Stir in cream on low heat to make thick gravy.
• Add chicken and cook for 10 minutes.