In a bowl add chicken pieces, 1.5 tsp turmeric powder, chilli powder, lemon juice and salt. Mix together,cover with a cling wrap and marinate in fridge for 6 hours.
Bring the chicken to room temperature before preparing the sauce. In a blender jar add candlenut, red chillies, 1 tsp turmeric powder, shallots, tamarind paste, salt and grind to a fine paste adding required water.
In a pan, heat 2 tablespoon of oil and transfer the ground mixture and saute for 2 minutes. Then add 1/4 cup of water and bring to boil and simmer for 4 minutes. Stir once in a while to avoid burning.
Add palm jaggery and simmer for another 2 minutes. Remove from heat.
Thread the chicken pieces into the skewer. Trim off the ends so that no wooden part is exposed to avoid burning. Trimming the ends is the most important point of preparing this recipe in convection microwave oven.
Use a microwave and oven proof tray for placing in the oven as two modes are used for this recipe. Place the tray on high rack. Cook on microwave medium High for 2 minutes, then on top grill for 9 minutes.
Turn over the skewers and cook on medium high for 2 minutes, then top grill for 5 minutes. Now look out for any juices in the plate, if so discard and again grill for 4 minutes.
Remove from oven and before serving squeeze the chicken pieces from one end so that a small part of wooden is exposed in the skewer to hold. Serve with candlenut sauce
