| Serves: 4
Cooking time (approx.): minutes
Style: North Indian (Mughlai) Non-Vegetarian
12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing
- Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
- Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges. TIP: - If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.
Serve hot with: Green chutney (Hari chutney) | 
