CHICKEN KABABS

INGREDIENTS:
1 lb Boneless Chicken Thigh pieces
1 tbsp Sour Cream
2 tbsp hanged yoghurt
2 tsp Lemon juice
2 tbsp Ginger-Garlic paste
1/2 tsp Black pepper powder
1/2 tsp coriander powder
1/2 tsp cardamom powder
A pinch of garam masala
2 tbsp chopped coriander leaves
2 green chillies
1/2 tsp Chat masala
1/2 tsp Dry Mint leaves
Food colour (optional)
2 tbsp Melted Butter
2 tbsp Cheddar cheese 
Salt to taste

METHOD:
Cut the chicken into small pieces. All the water from the chicken pieces absorb by the paper towel.

Put the chicken pieces in a bowl. Take 1 tbsp of ginger garlic paste, squeeze all the water and keep it in the bowl. Add chicken pieces, 1 tsp lemon juice, black pepper powder and little salt. Mix well. Keep it in refrigerator for 30 minutes.

Dry grind corriander leaves and green chillies. Keep aside.

Now take a large bowl. Put cheese on this bowl, smash well. Squeeze all the water from ginger garlic paste, mix with the cheese. Add sour cream, hanged yoghurt, coriander powder, cardamom powder, garam masala. dry grinded coriander leaves-green chillies, orange food colour (optional) and salt. Blend into a smooth paste. While adding salt, please keep in mind, cheese obtains little bit salt. 

Pour marinated chicken into the blended smooth paste, making sure it is all well coated. Cover the bowl and keep it in refrigerator for minimum 3-4 hours. Soak wooden or bamboo skewers in water for several hours from preventing oven burning.

Take one baking tray, Grease the tray with little butter. Skewer the marrianated chicken pieces, 6-8 pieces on each skewer.  Arrange all the skewers on the baking tray. Brush a little butter on the top of the chicken pieces.

Preheat the oven at 450 F broiler mode. Place the baking tray inside the oven on the top rack and cook for 30 minutes. In between, after 15 minutes, reverse the skewers and brush with little butter on the chicken pieces again. You may get some burnt spot on the chicken pieces, that's okay.
(If you dont have any oven, may grill it in microoven on convectional mode for 20 - 25 minutes, till it gets tender)

Now place the Kababs on the serving plate, sprinkle with chat masala, powdered dry mint and 1 tsp lemon juice.

Serve hot with green salads and mint chutney.