Boneless and skinless chicken breasts – 2 approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
Greek-style natural unsweetened yogurt – 2 tbsp
Butter – 30 gm (1 oz)
Double cream – 1 tbsp
Adrak lahsun ka masala – 1 tbsp (see below)
Green cardamoms – 3 seeds only
Ground cumin – 1/2 tsp
Freshly grated nutmeg – 1/2 tsp
Green finger chillies – 2 finely chopped
Vegetable oil – 1 tbsp
Cheddar cheese – 2 tbsp 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 zeers rice or khasta roti.
Adrak Lahsun ka Masala – Ginger and garlic Paste
Ginger root – 115 gm (4oz) peeled and coarsley chopped
Garlic cloves – 115 gm (4oz)
In a food processor blend the ginger and garlic together to a smooth paste.
If necessary, add 15 ml (1 tbsp) cold water.
Store in a covered container in the refrigerator for up to two weeks.