Clean, wash and cut each chicken piece to small bite size pieces and pat dry. Apply the first marination : Apply ginger garlic paste, lemon juice, and salt and leave aside for 1 hour.
Roast the peanuts. Make a smooth paste.
Second Marination : In a bowl, whisk hung curd with roasted peanut paste, amchoor, red chili powder, coriander leaves paste, mustard oil, junglee masala and vinegar.
Take the chicken pieces out of the first marination and out them in the second one and keep it covered for 2 hours.
Take a pan, and add the marinated chicken pieces.
Roast in a moderately hot flame for 6-7 minutes each side, basting it with butter when needed.
Transfer when cooked chicken on to a plate and serve hot with choice of salad and chutney.
ENJOY!!!
Recipe Notes
You can use this recipe to cook on an outdoor grill as well.