6 (100 grams each) boneless chicken breasts, 2 inch cubes
1 egg
1/2 tbsp caraway seeds (shahi jeera)
1/2 tsp green cardamom powder
1 tsp green chilli paste
2 tbsps ginger-garlic paste
1 tbsp chopped fresh coriander leaves
1/4 cup roasted chana dal powder
1/4 tsp turmeric powder
1/4 cup cream
1 1/2 cups thick yogurt
1 cup processed cheese, grated
Salt to taste
7-8 black peppercorns, crushed
Oil to shallow-fry

Break egg into a bowl. Add caraway seeds, green cardamom powder, green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well. Add cheese, salt, crushed black peppercorns and mix well. Add the chicken cubes and mix. Set aside to marinate for about half an hour. String the chicken cubes onto skewers. Heat a non-stick grill pan. Drizzle some oil and place the skewers on it. Shallow fry, turning the skewers from time to time, till the kababs are golden on all sides.
Cover the pan with aluminium foil to ensure even cooking. Serve hot.