Chicken - 1 breast piece (cut into very thin slices)
Ginger garlic paste - 2 tspn ( well squeezed)
Cardamom powder - a pinch
Thick Curd - 1/2 cup
Cream - 2 table spoon ( you can also use half and half)
Cheese - 1/4 cup ( grated) ( any cheese would do)
Green chilies - 2 no:s ( chopped)
Coriander leaves - 1/2 cup (chopped)
Pineapple pieces - 1/4 cup (slightly smashed)
Salt - to taste
Pepper powder - 1 tspn ( adjust according to spice)
Olive oil - 1tspn
chaat masala - a pinch
1. Pat the chicken dry with paper towels to help the marinade adhere to it better. When this is done, lay the pieces out neatly in a flat dish.
2.Marinate the chicken with ginger garlic paste, pineapple pieces, pepper powder. cardamom powder and salt and set aside for 30 minutes.
3. Grind the green chilly and coriander leaves into a paste.
4. In a separate bowl, mix curd, cheese, green chilies- coriander paste and cream. Mix till the cheeses melts in.
5. After the chicken has marinated in the first part of the marinade for 30 minutes, add it to the second part of the marinade and mix to ensure all the chicken pieces are well coated. Now add the olive oil and let it rest for about 1-2 hours.
6. Preheat your oven to 450 F .
7. Thread 3-4 pieces on each skewer, ensuring that you do it in a way so as to expose most of the chicken to the heat - thread pieces on flat, going through the lengthwise with the skewer.
8. Then lay the skewers on a baking tray and put into your oven. Cook for 15 minutes, remove and turn the skewers so that the part of the chicken pieces that was facing down, is now facing up. Put back into the oven and cook another 15 minutes.
9. When done gently remove the chicken pieces from skewers and sprinkle with chaat masala.
Serve warm along with a slice of lemon.
1. Mild cheddar cheese works best.
2. If using bamboo skewers soak them in water so that they don't burn during the cooking process.