1 tsp lemon juice
1/4 tsp salt
2 boneless and skinless chicken breasts, approx 310g, cut into 2cm pieces
2 tbsp Greek-style natural unsweetened yogurt
30g butter
1 tbsp double cream
1 tsp peeled and grated root ginger
2 garlic cloves, crushed
The seeds of 3 green cardamom pods, crushed
1/2 tsp ground cumin
1/4 tsp freshly grated nutmeg
2 green chillies, finely chopped
1 tbsp groundnut or sunflower oil
2 tbsp Cheddar cheese, finely grated

Sprinkle lemon juice and salt over the chicken pieces, cover and set aside. Mix the yogurt, half the butter, cream, ginger, garlic, cardamoms, cumin, nutmeg, chillies, the oil and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered in the refrigerator. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180C/gas mark 4 over for 15 minutes or until the chicken is cooked. Halfway through cooking baste with the remaining butter (melted).
Serve hot or cold on the skewers with cumin rice and a crisp green salad.