For marination, apply the ginger-garlic paste, lemon juice and salt onto the chicken pieces. Rub well and keep aside for one hour.
For the second marination, take the garlic, green chilly and spinach paste. Add this to the chicken.
In a bowl, mix all the remaining ingredients with curd
Cooking
Skew the marinated chicken pieces
Roast in a moderately hot tandoor/charcoal grill for six-seven minutes. Alternatively, a preheated convection oven at 350-degree centigrade. Remove from the tandoor and oven-hang for two-three minutes. Baste with melted butter and roast for three-four minutes.
Transfer to a plate and serve hot with mint chutney. Serves two.
