Boneless chicken breast – 300 gram (cut it to bite sized cubes)
Cashew nuts – 10 – 12
White sesame seeds – 1/2 tsp
Ginger (chopped) – 1 ½ tsp
Garlic – 4 – 5 cloves
Green chili – 3
Lemon juice – 1/2 tsp
Coriander leaves – 1 tbsp (chopped)
Dried fenugreek leaves (kasoori methi) – ¼ tsp
Fresh cream or thick cream – 1 ½ tbsp
Thick yoghurt (curd) – 2 tbsp
Oil – 2 tsp
Salt – to taste
Soak the cashew nuts and sesame seeds in hot water for about 20 minutes. Drain the water and grind it to fine paste along with ginger, garlic and green chili.
Pat dry the chicken cubes and marinate it with the ground paste and all other ingredients except oil. ( lemon juice, chopped coriander leaves, kasoori methi, cream, yoghurt and salt). Keep it refrigerated for about 4 hours or over – night for best results.
Soak 4 – 5 wooden skewers in water for about an hour (to avoid the skewer from getting burnt). Thread the chicken cubes in the skewer.
Drizzle oil on the chicken cubes and grill it for about 20 minutes or till done. Serve hot.