1) Tie 1/2 cup of plain unsweetened yogurt in a tea towel / cheese cloth. Leave this situation hanging over a pot for an hour and allow the whey to drain out of the yogurt. 

2)  Cut 500 gms of chicken thigh into cubes and marinate in 1 tbsp Ginger Garlic paste + salt + juice of 1 lime.

3) Using a chopper / blender coarsely grind 4 hot green chillies + 1/2 cup cashew nuts

4) Add the hung yogurt + green chilli + cashew mixture to the chicken and mix well

5) Add 3 tbsp cold pressed mustard oil + salt + 1/2 tsp freshly ground black pepper

6) Secret ingredient – 2 tbsp cream cheese. Mix well and forget about the chicken for an hour.

7) Carefully thread the chicken onto steel skewers.

8) Grill over hot coals, basting with melted butter and turning the skewers periodically. 15 min on medium high should do the job.

9) Once cooked, transfer the kebabs from the skewers into a mixing bowl. Throw some fresh cream + melted butter into the bowl and toss the kebabs for that one final blast of richness.

10) Serve with green chutney and some freshly sliced onion salad on the side.

NOTES:

1) If you’re using bamboo skewers, make they’ve been soaked in water for at least an hour in advance.

2) The whey that collects after the yogurt is hung can be used while kneading dough, or simply watering your plants.