Marinate the chicken with the ginger-garlic-green chilies paste, salt, pepper powder, lime juice, coriander-cumin powder and 1 tbsp. oil for 2-3 hours in the refrigerator.
Combine the yoghurt, cream, cheese and butter till smooth. Add this mix to the chicken and marinate further in the refrigerator for 7-8 hours.
Grease the skewers with a little oil and string the chicken cubes. Grill for 30 minutes. Halfway through flip the skewers and grill further.
For a smokey effect, place the skewers on a steel wire mash directly on the flame and heat grill them for a minute..
Serve, garnished with onion rings and green chutney
