Ingredients

· 500 g boneless chicken

For the Marinade:

· 1 teaspoon meat tenderiser

· 2 tablespoons green chilli paste

· 1 tablespoon ginger garlic paste

· ½ tablespoon cumin powder

· ½ tablespoon coriander powder

· ½ teaspoon black pepper

· ½ teaspoon garam masala

· 1 tablespoon cornstarch

· ½ chicken cube

· ¾ teaspoon salt

· ¼ cup Greek yogurt

· ¼ cup cream

· 3 tablespoons chopped onions

· 2 tablespoons chopped cilantro

· 1 tablespoon cream cheese

· 2 tablespoons lemon juice

Method

Wash and pat dry the chicken cubes. Mix all the ingredients of chicken marinade in a bowl. Add chicken, mix well and marinate the chicken for a total of 45 minutes at least to two hours preferably. Thread the chicken on the wooden skewers. Set aside. Heat the oil in a non-stick pan and place the tikka skewers. Cover the skewers with a lid and let it cook for five minutes on medium heat. Then remove lid and cook on high heat for two minutes until the water dries and tikkas turn light golden. Cook in batches. Serve immediately, or you can smoke for two minutes with red hot charcoal and a drizzle of oil and then serve.