|Boneless chicken||750 Gram|
|Green capsicum||1 Large|
|Red capsicum||1 Large|
|Green chili paste||1 Tablespoon|
|Mustard powder||2 Tablespoon|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Mustard oil||1 Tablespoon (For Basting)|
1 Cut the chicken in square pieces. Deseed and cut the capsicum the same way. Quarter the tomatoes and discard the seeds; divide each wedge into two. Quarter the onions and divide into sections with 2 petals each.
2 Mix the green chilli paste, mustard powder, lime juice, sugar and salt to taste. Rub the marinade well into the chicken and keep aside for 1 hour.
3 Skewer the chicken interspersed with the vegetables decoratively.
4 Grill over hot coals or in a tandoor or grill in the oven basting with a few drops of oil in between.
5 Serve with coriander chutney.