20 gm green chilies
10 gm ginger
10 gm garlic
5 gm papaya (green)
1/2 lime

BATTER:

390 ml curd
15 gm chili powder
15 ml salad oil
3 gm orange color

Prepare chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion and breathwise over the leg portion. Apply salt to taste all over. Sprinkle lime juice and keep aside.

Grind together green chilies, ginger and garlic. Beat curd thoroughly. Add ground spices. Grind papaya and add. Beat well again. Add the chili powder and beat well. Add salad oil and color and strain through a fine sieve. Smear the batter all over the body of the chicken and well inside the slits. Let it soak in the batter for at least 12 hours.