Directions
First Marinate chicken with National Tandoori masala, lemon juice, National Ginger and Garlic Paste and yogurt for 30 minutes.
Slice Potatoes not too thick nor too thin.
In a separate bowl mix water, corn flour and National Salt together.
Dip Potato slices in Corn flour slurry for 2 minutes.
Place a piece of chicken in the middle of the potato slice then pass the toothpick or small skewer all the way through the potato and Chicken.
Fry it on medium to low flame until the chicken is done.
Serve it with National Mayonnaise and National Chili Garlic Sauce.
