Ingredients :
Marination
500g Boneless Chicken Thighs
Half Handful Coriander Leaves
5 Green Chillies
10 Cashewnuts
Salt as per taste
1/2 cup Fresh Cream
1/2 cup Hung Curd
1tbsp Ginger Garlic Paste
1/2tsp Pepper
1/2tsp Garam Masala
1/2tsp Cardamom Powder
Juice of 1 Lemon

Other Ingredients :
1tbsp Butter
2-3tbsp Oil
Butter for basting

Tossing the Kebabs:
2-3tbsp Fresh Cream
2tbsp Melted Butter
Onion Rings
Chopped Coriander
1/2tsp Chaat Masala

Method :
1. Grind coriander, cashewnuts and chillies to a fine paste.
2. Cut boneless chicken into 2's or 3's.
3. Add salt, fresh cream, hung curd, green paste, ginger garlic paste, mentioned spices and lemon juice to it.
4. Mix well and marinate for 30 mins.
5. If you prefer to fry them, soak wooden skewers for 10 - 15 mins in water.
6. Sew the chicken into the skewers and set aside.
7. Heat butter and oil in a grill pan.
8. Place the skewers on it and fry on medium flame till they turn light golden brown on both sides.
9. If you prefer to barbeque them, heat charcoal well
10. I have used iron skewers to barbeque them.
11. Barbeque them for 12 - 15 mins. Turning them at regular intervals. Baste will butter once its almost done.
12. Remove the kebabs in a bowl. Add fresh cream, melted butter, chaat masala, onion rings and chopped coriander. Toss it and serve it with kebab chutney. (Recipe for kebab chutney available on my channel)