Mix the curd, cream and turmeric and make a fine paste.
Add finely chopped pudina, ginger and garlic and mix well.
Now smear the paste on the chicken pieces and let it marinate for an hour.
Microwave for 10 mins and serve after sprinkling with lemon juice.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.