An original Kashmiri recipe made with succulent pieces of chicken with a light and mild sauce, perfect for barbecues and parties.




5kg chicken thighs
1 chef spoons garlic/ginger paste
1 chef spoons yogurt
5 chef spoons mayonnaise
30ml lemon juice
3 tbsp black pepper
½ tbsp garam masala
1 ½ tbsp salt



Put the chicken thighs to a large mixing bowl.  Add the garlic/ginger paste, black pepper, yogurt, mayonnaise, garam masala, lemon juice and salt to taste.  Mix well.  Transfer to a hot frying pan and cook for around 15 – 20 minutes or until the chicken is tender and cooked through.