Cut the chicken breasts into two. Apply ginger paste, garlic paste and malt vinegar on the chicken pieces. Allow them to marinate for thirty to forty minutes preferably in the refrigerator.
To make the marinade mix the egg, fresh cream, cheese, coriander leaves, green cardamom powder, mace powder, nutmeg and salt. Marinate the chicken breasts in this for four to five hours preferably in the refrigerator.
Skewer the tikkas and roast in the moderately hot tandoor for ten to fifteen minutes. Remove from the tandoor, baste with butter and roast again for two minutes. Remove and garnish with silver varq and serve.