GETTING READY

1. Cut the chicken breasts into two-inch cubes.

2. Soak the skewers in water so that they don’t burn.

MAKING

3. In a pan add the chicken cubes, ginger paste, garlic paste, white pepper powder, and salt to taste. Mix well and keep aside.

4. In another bowl, add grated cheese and mash it with your finger tips to make it smooth. Add green chili, mace powder, nutmeg powder, cilantro leaves, and salt to taste. Mix all the ingredients well. Add egg and mix well.

5. Add the marinated chicken to the cheese mixture.

6. Pour double cream and mix delicately. Cover with a cling wrap and refrigerate for 2-3 hours.

7. After 2 to 3 hours take out the chicken and put onto the skewers. Add 4 pieces of chicken onto every skewer.

FINALIZING

8. Grease a flat pan with butter. Once the pan is hot add the chicken skewers. Cook them for 5 minutes on each side.

9. Keep basting the chicken pieces with butter while flipping so that it doesn’t lose its moistness.

SERVING

10. Garnish with chopped coriander/cilantro leaves and serve hot with mint chutney.