• 2 cups boneless chicken
  • 1 tsp ginger garlic paste
  • 1 cup yoghurt
  • 1/2 heavy cream
  • 1 pinch white pepper powder
  • 1 chopped green chillies
  • Cooking oil as required
  • 2 tbsp cornflour
  • Salt as per taste
  • Cheese as required
  • Chopped coriander


  1. In a deep glass bowl, mix the marinade ingredients very well with a mixing spoon and add the chicken pieces to it. Cover with cling foil and keep in the refrigerator for a couple of hours.
  2. Thread the chicken pieces onto skewers, shaking off the excess marinade.
  3. Cook on a hot grill, basting with oil or butter at regular intervals. Turn over and repeat. Remove when slightly charred (20-25 minutes)
  4. If cooking in the oven, place the chicken skewers on an aluminum foil-lined baking dish and bake in the oven at 400 F for 1 hour. At the half an hour mark, turn over the skewers once. When done, brush with some oil or butter.
  5. Garnish with some chopped cilantro, cheese and serve hot with the cilantro-mint chutney and lemon wedges.