Ingredients:
Chicken - 800 gms, boneless
Fresh cream - 2 tbsp
Egg - 1, lightly beaten
Green chillies - 4, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Mace and nutmeg powder - 1/2 tsp
White pepper powder - 1 tsp
Ginger and garlic paste - 1 tbsp each
Grated cheese (optional) - 1 tbsp
Lemon juice - 1 tbsp
Butter as required for basting
Salt as per taste

For garnishing:
Onion rings as required (finely cut)
Lemon wedges as required

Method:
1. Make fine incisions to the chicken pieces.
2. Make a smooth paste of all the ingredients except the lemon juice and apply to the pieces thoroughly and refrigerate, preferably overnight or at least for 3 hours.
3. Skewer the chicken pieces and properly coat with butter and cook over a pre-heated oven for about 15 minutes or till the chicken is tender.
4. Garnish with onion rings and lemon wedges.
5. Serve hot with a sprinle of lemon juice and green chutney.

Note: If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.