Chicken (Bone Less)     7 small pieces (3.5x3.5x1 Cm)

Curd (Sour and hung)         ¼ Kg Dry Pomegranate seeds       three teaspoons                      (Anardana) Tomato Puree               50 Ml Ginger paste                 ½ tea spoon Garlic Paste                 ½ tea spoon Dhania Pd                    ½ tea spoon Nutmeg Powder             ¼ Tea Spoon Star Anise Pd                two pinch Chaat Masala               1 tea spoon Salt                            To taste Pepper                      ¼ tea spoon Red chili powder          ¼ Tea spoon

Marinade: - Beat curd and add tomato puree, Ground Anardana (Dry Pomegranate seeds) to make medium thick marinade.  Add in other spices and condiments. Mix all ingredients properly.

Kabab

Cut boneless chicken into 1cm Thick and 3.5 Cm square and marinate for two to three hours. Skew all the marinated pieces on Skewer rod. Time to time pour little marinade on pieces to give little thick layer of it while baking in Tandoor.  Bake it till well done. Serve it hot.