Wash and pat dry the chicken and make slits so the marination goes deep within.
Dry Roast the chick pea flour/ Besan till it becomes pink or changes color. Make sure to do it on low heat.
Add Ginger garlic paste, lemon juice, coriander leaves and green chilies to the chicken. Mix them well and keep aside for 10 minutes.
Further add, Tandoori masala, salt, Kashimiri red chili powder, turmeric powder, white pepper powder, saffron and kewra water.
Add Yoghurt and roasted chick pea flour.
Mix everything well and keep it aside for 2 hours.
Turn on the oven on 375F. Baste a little oil on the kebabs. Please make sure you keep a tray under to catch all the drippings. Grill for 30 minutes, turning every 5-7 minutes, basting lightly with oil or butter.
Serve with your choice of salad and mint yoghurt chutney. [Recipe in the chutney and sauces]
Recipe Notes
I prefer using Olive oil for basting, but you can use butter as well, if you prefer.
You just need to brush a little oil/ butter every time you turn the kebabs.