Green chillies finely chopped
Boneless chicken breasts cut into 2 inch cubes
White pepper powder
Fresh coriander leaves chopped
Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make into a smooth paste. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put the chicken mixture onto the skewers and cook in a moderately hot tandoor or in a pre-heated oven (200°C) until it is just cooked and lightly coloured.
Apply a little butter for basting and cook for another two minutes or till the chicken is fully cooked.