Instructions: MARINATE the chicken with ginger-garlic paste, malt vinegar and salt. Mix the cheese, eggs, cornflour and hung curd well and add to the marinated chicken. Add chopped green chillies and coriander leaves. Mix well. Add cream and mix gradually. Skewer the chicken pieces and cook in a hot tandoor or over the charcoal grill till done. Serve with mint chutney.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.