Step 1

Cut the chicken pieces into cube size pieces and mix with half of the ginger garlic paste, green chili paste, lemon juice, salt and one tablespoon cooking oil.

Step 2

Give everything a nice mix and keep marinated for 15 minutes.

Step 3

Take the hung curd in a mixing bowl and add the remaining ginger garlic paste, green chili paste, cumin powder, garam masala, fresh cream, grated cheese, green cardamom powder, turmeric powder, salt, lemon juice and cooking oil.

Step 4

Whisk everything nicely to make a masala paste. This is chicken reshmi kabab masala.

Step 5

Now add the first marinated chicken pieces into the prepared masala paste.

Step 6

Give everything a good mix so that all the chicken pieces are coated nicely with the masala paste. Keep them refrigerated to marinate for 3 to 4 hours to absorb all the flavours.

Step 7

Preheat an oven to 240°C for atleast 15 minutes and line a baking tray with aluminum foil.

Step 8

If using wooden sticks then pre soaked them in water for 30 minutes.

Step 9

Now bring the marinated chicken pieces and start to thread one by one in a shewer or stick.

Step 10

Keep a minimum gap between the chicken pieces while threading them.

Step 11

Now place the shewer over the tray and place it inside the oven.

Step 12

Cook them for 12 to 15 minutes or till crisp golden from all sides.

Step 13

Remove and serve hit with lemon wedges, onion slices and green chutney.

Step 14

Heat a pan on high heat flame with 1 tablespoon cooking oil for 30 seconds.

Step 15

Then lower the flame to low and remove half of the cooking oil.

Step 16

Now add the marinated chicken pieces one by one on the pan removing excess marination.

Step 17

Increase the flame to medium and cook them for 2 minutes. Now flip them and cook for another 2 minutes.

Step 18

Similarly cook the chicken pieces till all the marination and moisture become dry and the chicken pieces become crisp from both sides.

Step 19

Remove and serve hot.