3boneless chicken breasts or thighscut into bite-size pieces
6wooden or metal skewers
a sprig cilantrofor garnish
1tablespoonginger garlic paste
2tablespoonraw papaya paste
2tablespoongrated sharp cheddar cheese
½teaspoonwhite pepper powder
Green chutney ingredients
1bunch cilantro leaves
1bunch mint leaves
3garlic clovespeeled and chopped
Chicken tikka method
In a deep glass bowl, mix the marinade ingredients very well with a mixing spoon and add the chicken pieces in it. Cover with cling foil and keep in the refrigerator for a couple of hours, more if using breast meat (preferably upto 24 hours).
Thread the chicken pieces onto skewers, shaking off the excess marinade.
Cook on a hot grill, basting with oil or butter at regular intervals. Turn over and repeat. Remove when slightly charred (20-25 minutes)
If cooking in the oven, place the chicken skewers on an aluminum foil lined baking dish and bake in the oven at 400 F for 1 hour. At the half an hour mark, turn over the skewers once. When done, brush with some oil or butter.
Garnish with some chopped cilantro and serve hot with the cilantro-mint chutney and lemon wedges.
Green chutney method
Put the chutney ingredients in a blender and whizz to get a puree.
Do increase the marination time to 24 hours if using chicken breasts. This meat tends to become tough when cooked at high temperatures so you want to compensate by marinating it for longer.
Ginger-garlic and papaya pastes are easily available in Indian grocery stores. If making your own, all you need to do is blend the required amounts of ginger and garlic with some water, and then do the same for the papaya. There's no need to peel the papaya.
Don't forget to soak the wooden skewers in water a couple of hours before using them.
I have not included the marination time in the recipe card as it varies.