Ingredients non vegetarian 4 servings

• 1 Whole Chicken
• 300 gms Yogurt (curd)
• 2 tbsp Garlic paste
• 2 tbsp Ginger paste
• 1 tsp Chilli powder
• 2 tbsp Vinger
• 1 tsp Soya sauce
• 1 tbsp Chili sauce
• 1 tbsp garam Masala
• ½ tsp Ajwain (optional)
• 2 tbsp Mango powder
• 3 green chilies (chopped)
• 1 pack (20 gms) Tomato Puree
• 150 gms Fresh cream
• 3-4 tbsp Butter (or Vegetable Oil)
• 3-4 tbsp lemon juice

Directions

1. Cut chicken in 8-12 pieces and wash it properly. Remove excess water by keeping it on a dry kitchen napkin.
2. Make shallow cuts in each piece.
3. In 300 gms of Yogurt, add Garlic paste, Ginger paste, Salt, Chili powder, Vinegar, Soya sauce, Chili Sauce, Garam Masala, Ajwain, Green Chilies, fresh cream, lemon juice, Tomato puree and Mango powder
4. Mix this well to form a thick paste
5. Add chicken pieces into it and fold it well so that each piece of chicken is well covered with this marinade. 
6. Marinate this in refrigerator for 4-5 hours. 
7. Grill every piece of the chicken in a preheated oven at 250 °C for 15 minutes.
8. Flip the pieces over and continue grilling for another 8 minutes.
9. At this time, the pieces may get dry. Pierce the pieces with fork and add butter/oil on both the sides. Return to grill for another 5-6 minutes till the chicken is evenly cooked. 
10. Chicken Khyber is ready. Serve it with Slice of lemon, green chutney and onion slices.

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