Ingredients :

Chicken breasts, cut into boneless cubes -- 1 kg
Green chilli paste -- 1 tbsp
White pepper -- 2 tsp
Salt to taste
Ginger paste -- 4 tbsp
Malt vineger -- 4 tsp
Yoghurt, drained -- 1 cup
Cream - 4 tbsp
Butter for basting

METHOD :

Clean the chicken cubes. Mix green chilli paste, white pepper, salt, ginger paste and vinegar in a large bowl, rub into the chicken cubes. Keep aside for 30 minutes. Mix yoghurt with cream in a separate bowl. Add the chicken cubes to the mixture and keep aside for 1/2 hour. Skewer chicken cubes and roast in a preheated(175 degrees C)oven/tandoor/grillfor 5-8 minutes. Hang skewers to allow excess liquids to drip. Roast again for 4-5 minutes. Remove from skewers. Serve hot, garnished with julienned ginger, accompanied with mint chutney.