|Lemon juice||1 Teaspoon|
|Boneless skinless chicken breasts||310 Gram, cut into 2 cm (4/5 inch) pieces|
|Greek style natural unsweetened yogurt||2 Tablespoon|
|Butter/1 oz||30 Gram|
|Double cream||1 Tablespoon|
|Adrak lahsun masala||1 Tablespoon|
|Green cardamoms||3 (Seeds)|
|Ground cumin||1⁄2 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, freshly grated|
|Green chilies||2 , finely chopped|
|Groundnut oil/Vegetable oil||1 Tablespoon|
|Cheddar cheese||2 Tablespoon, finely grated|
Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
Mix the yogurt, half the butter, the cream, adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.
Soak 4 - 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.
Halfway through cooking, baste with the remaining butter (melted).
Serve hot or cold on the skewers with jeers chawal or khasta roti