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Peshawari murgh kabab

Ingredients
. 12 pcs boneless chicken legs
. 6 ¾ tsp ginger paste
. 6 ¾ tsp garlic paste
. 3 tbsp lemon juice
. 2 tsp Kashmiri chilli
. 1 tsp garam masala
. 1 tsp kachari powder
. 1 tsp white pepper powder
. Salt to taste
. 4 tbsp butter
. 2 tsp groundnut oil
. 2/3 cup gram flour
. 2 tbsp ginger, finely chopped
. 1/3 cup coriander, finely chopped
Method
Clean the chicken by removing the skin. Debone and cut each leg into two.
Mix ginger paste, garlic paste, lemon juice, chilli, garam masala and kachari powder with the seasoning and marinate the chicken pieces with this mixture. Keep aside for an hour.
Heat butter and oil in a wok. Add gram flour and sauté over medium heat until golden brown. Remove 4 tsp and keep aside separately.
Add in the chopped ginger, coriander and the marinated chicken and sauté for 3-4 minutes.
Pre-heat the oven to 300°F.
Skewer six pieces of chicken together. Leave a gap of 2 inches and then skewer the next lot.
Roast the chicken moderately in the pre-heated oven for 8-10 minutes.
Serve hot with tamarind chutney.