Creamy Chicken Tikkas

• 1 kg chicken breast, cubed into big pcs
• 4 tablespoons ginger-garlic paste
• salt
• 1 teaspoon white pepper
• 1 egg, beaten
• 60 g cheddar cheese, grated (4 tblsp)
• 8 green chilies, deseeded and chopped really fine
• 4 teaspoons coriander leaves, finely chopped
• 12 teaspoon ground mace
• 12 teaspoon ground nutmeg
• 2 teaspoons cornflour
• 34 cup cream
• oil or butter, for basting
• coriander (to garnish)
• tomatoes (to garnish)
• lemon (to garnish)

1. Marinate the chicken cubes with ginger-garlic paste, salt and white pepper for 15 mins.
2. Mix well together the beaten egg, cheese, green chillies, coriander, mace-nutmeg powder, cornflour and cream Add this to the chicken and marinate for 3 hours more atleast Skewer the chicken cubes 2 cm apart and roast in a preheated oven at 137C/275 F oven/ grill/ tandoor for 5-8 mins.
3. Hang the skewers for 3-5 mins to drain, brush with oil and roast again for 3 mins Serve hot garnished with chopped coriander, tomato slices and lemon wedges.
4. For any marinade that's left over I normally freeze and reuse for paneer (cottage cheese) tikkas, or add to scrabled egg the next morning or even use in a chicken casserole the next day.
5. I hate to throw it out!!
6. And this does not only go for this marinade but marinade for any tikka recipe.
7. If there is no egg and cream in it I thicken it and serve at the side like a sauce.
8. Edited recipe thanks to Latchy's review and my apologies to Latchy!!
9. !

chicken, gingergarlic, salt, white pepper, egg, cheddar cheese, green chilies, coriander leaves, ground mace, ground nutmeg, cornflour, cream, oil, coriander, tomatoes, lemon

Taken from www.food.com/recipe/creamy-chicken-tikkas-86574 (may not work)