first marination
Mix all ingredients together. Cover and refrigerate for a minimum of 15 minutes (but no more than 2 hours).
second marination
Blitz all ingredients except yogurt, garam masala, and roux into a fine paste.
Transfer the paste into a bowl, then add garam masala, yogurt, and gram flour roux. Whisk well.
Check the seasoning — you may want to add an extra spoonful of lemon juice.
Apply this herb marinade to the venison.
cooking
Skewer the marinated venison and place in a preheated tandoor at 240°C for 3–4 minutes.
Remove and rest the pieces on a wire rack.
(Oven option)
- Preheat oven to 220°C.
- Cook for 4–5 minutes or until done.
- Rest on a wire rack for 2 minutes.
finishing touches
Baste with melted butter, a few drops of lemon juice, and a sprinkle of chaat masala.
Serve with your desired chutney.
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