Let's begin with soaking wooden skewers in cold water for 2-3 hours.

MASALA 1- Ground potli masala to a fine powdered form. This masala is very aromatic and flavorful but it can be accommodated with any chicken tikka masala.

Take 1/4 teaspoon of potli masala and store the rest in an airtight container.

Dry roast besan in a kadhai till it turns light brown in color.

MASALA 2 - Assemble: all the dry ingredients mentioned above.

In a bowl add all of them one by one and mix. Set it aside.

Assemble: all of the above mentioned ingredients.

PREPARE MARINADE - In a large bowl start adding all of them one by one - saving besan for the last.

Keep adding and whisking.

Once you have added all the dry spices - adjust the salt. Do it before adding egg to this marinade.

Add egg and whisk it well. Stir in besan and whisk and make sure no lumps are formed.

Marinade will be thick almost like a batter.

Clean and wash chicken pieces.

Add them to the marinade and mix it well.

Cover and let it sit in the refrigerator for 4 hours or if you prefer leave it overnight.

Preheat the oven to 400 degree F. Oil a grill and place a dripping tray underneath it.

Remove the skewers from the water. Holding the marinated chicken in one hand insert skewers.

If you have small pieces, place two of them on each skewers.

Arrange them on the baking grill.

While inserting skewers; some of the marinade had fallen back into the bowl so let's baste it again with leftover marinade .

Place them in the preheated oven and bake for 20-25 minutes. Oven temperatures vary so you may need to place the chicken for longer time.

Turn after 8 minutes or when the top part is brown and again baste with marinade.

Grill till chicken is fully cooked and evenly brown. Finally baste with butter and grill for 2 minutes.

Chicken is all done and ready.

Sprinkle chaat masala and enjoy it with cilantro curd chutney.