1 tsp Lemon juIce
1\2 tsp Salt
2 boneless and skinless Chicken breasts
1 tbsp double Cream
2 tbsp Greek-style natural unsweetened yogurt
3 green Cardamoms, seeds only
1/2 tsp ground cumin
1/2 tsp freshly grated Nutmeg
1tbsp ginger garlic paste
2 green finger chillies, finely chopped
1 tbsp vegetable Oil
2 tbsp Cheddar cheese, finely grated
Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
Mix the yogurt, half the butter, the cream,ginger-garlic paste, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste.
Pour over the chicken 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 grill under a preheated grill, for 10 minutes on each side until light brown or 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 zeers rice or khasta roti.