Clean, wash the chicken breast, pat dry with a kitchen towel. Chop cashewnuts. Wash and pat dry raisins. Chop into two. Clean, wash and chop coriander leaves.
Flatten the chicken breast with a steak hammer, rub little salt, chilli powder and ginger-garlic paste and keep aside for two to three hours.
Heat some oil in a pan, sauté the chicken mince, add garam masala powder, salt, chopped cashew nuts, raisins, coriander leaves and cumin powder. Cook for eight to ten minutes. Cool the mixture.
Add grated cheese and stuff this mixture in the chicken pieces enveloping it fully inside. Skewer the chicken pieces on a seekh and wrap it with a silver foil so that it does not open up. Cook it in moderately hot tandoor for ten to twelve minutes. Make a batter of cornstarch, egg yolks and salt. Dip the chicken pieces in this batter and deep fry till golden brown.
Cut each piece into two and serve hot with onion rings, lemon wedges and roti or naan.