400g chicken breast, cleaned
2 tsp ginger-garlic paste
1/2 tsp white pepper
Cardamom powder, shahi jeera, a
pinch each
1 tsp cream
1 tbsp cream cheese
1 tbsp yogurt
1 tsp chopped
fresh coriander
10g assorted salad, for garnishing
10ml lemon juice
Salt, to taste
10ml butter, melted
5ml oil
Red chilli powder to taste

Method:

• Mix together lemon juice, salt, pepper, chicken, yogurt, half the butter, cream, ginger-garlic paste, cardamom powder, shahi jeera, red chilli powder, coriander, oil and cream cheese.
• Refrigerate the chicken to marinate for an hour.
• Arrange marinated chicken on skewers and cook in a tandoor for 10 minutes until it turns light brown.
• Baste occasionally with remaining butter.
• Garnish with salad and serve hot.