Ingredients

• 300g Boneless Chicken, cut into cubes
• 1 tsp ginger garlic paste
• 1/2 tsp garam masala
• 1/4 tsp cardamom powder
• 1/8 tsp nutmeg powder
• 1/2 tsp white pepper powder
• 1/4 tsp cumin powder
• Juice of 1/2 lemon
• 1/4 cup double/single cream
• 35g cream cheese
• 2 tbs yogurt
• 2 green chilies, chopped
• Salt to taste
• 3 tbs butter

Method

Take 300g boneless chicken(preferably thighs) in a bowl.

Marinate the chicken with ginger garlic paste, garam masala, cardamom powder, nutmeg powder, white pepper powder, cumin powder, lemon juice, cream, cream cheese, yogurt, chillies and salt to taste. ( You can use black pepper powder if you don’t have white pepper powder).

Marinate for atleast 30 minutes.

Heat a pan, add 3 tbs butter. (Use a grill pan, if you have one.)

Thread the chicken pieces into the skewers evenly. You can use 2 skewers for better holding.

Place onto the hot pan.

Turn it after 4-5 minutes. Brush the remaining marinade on the chicken.

Cook it for 4-5 minutes or until cooked through. ( Do not overcook to ensure that the chicken is juicy and tender.)

Remove from the pan and sprinkle some corinader leaves.

Serve hot with green chutney.