Afghani White Chicken Tikka

INGREDIENTS......

800 g boneless chicken make boneless of leg n thigh ( tikka become juicy n yammi)
1⁄4 cup cheddar cheese, grated 1/4 cup
1/4 cup sour cream
1/4 cup hung yougrt
1 full lemon juice
4 teaspoons coriander leaves, chopped 4 tsp
1 tbs Podina paste
3 tbs fresh green dhaniya paste
1 tablespoon cornflour
1⁄2 cup cream
7 teaspoons garlic paste, 7 tsp
3 tablespoons ginger paste, 3 tbs
8 green chilies, chopped fine 8
1⁄2 teaspoon ground mace, 1/2 tsp (javitri)
1⁄2 teaspoon ground nutmeg, 1/2 tsp (jaiphal)
oil, for basting
salt to taste
1 teaspoon white pepper powder, 1 tsp

DIRECTIONS
Mix the ginger and garlic pastes, white pepper powder and salt.
Rub mixture onto the chicken pieces. Set aside for 15 minutes.
Beat together cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the mixture.
Keep aside for 3 hours.
String together chicken pieces on a skewer an inch apart.
Roast on a charcoal grill for 5 minutes or in a preheated oven at 275ºF for 7 minutes.
Remove.
Hang skewers for 5-7 minutes to let excess moisture drip off.
Brush with oil and roast again for 3 minutes.
Serve immediately.