Chill the chicken marinade in the refrigerator for 3 to 4 hours.
Put the chicken pieces onto the skewers and cook in a hot tandoor or in a pre-heated oven at 200 degrees celesius for 10-12 minutes.
:- Alternatively, cook it on a wire tray so that the fluid dribs down.
Baste it with butter and cook for a further 4 minutes.
Sprinkle chaat masala powder and serve with onion rings and lemon wedges.
***Note : No articfial colouring used in this recipe. The chilly paste attributes the rich colour to the dish as seen in picture.