Mix all the above ingredients well and marinate in a refrigerator for at least 6-10 hours.
Heat a non-stick pan and add the chicken pieces along with the masala and cook (closed with lid).
Frequently stir the masala.
The masala must become golden brown and it must coat the chicken pieces well.
Now skewer the leg pieces on skewers or thin iron rod.
Light the gas burner and keep in high flame
Now show the rod with chicken pieces over the flame till it becomes roasted with black dots over it.
Apply a few drops of lemon juice and butter over the chick
Serve hot with onion slices and lemon
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.