Take 500 grams of chicken. Wash them nicely and pat-dry. Then cut them into thin long boneless pieces and keep in a bowl. Add 2 tsp of ginger garlic paste, ½ tsp of salt, and 2 tsp of lemon juice (half a lemon) to the chicken pieces and coat them nicely. Leave the bowl in the fridge for half an hour for the first marination.

For the second marination, take 3 tbsp of hung yogurt, ¼ cup of fresh cream, 1 tsp of green chili paste (or crushed roughly), 1 tsp of white pepper powder, ½ tsp of green cardamom powder, ½ tsp of garam masala powder, ¼ tsp of nutmeg powder, salt as per taste, and finely chopped coriander leaves in a separate bowl. Mix them nicely. (Pro tip: The marinade should be white in color. So, do not use coriander leaves paste.)

Add the marinated chicken pieces kept in the fridge to the mixture. Coat every piece very nicely. Cover it with a lid and keep it in the fridge again for a couple of hours.

Now, take each long piece of the marinated chicken, fold it in half, and insert it into the skewer. Repeat the steps to make as many skewers as required.

Heat a grilling pan and put 1 tbsp of cooking oil and 1 tbsp of ghee (clarified butter) when hot. Brush nicely on the entire surface.

Place the skewers gently on it. Let it cook on one side for about a minute on a medium to low flame before flipping them.

Flip them a couple of times to cook nicely on all sides and achieve a nice golden color. Remove them when done.

Your tasty, spicy, and creamy homemade chicken Reshmi kabab is ready. Garnish them with a few finely chopped coriander leaves on top and serve hot. Use a fork to take out the chicken pieces from the skewer and enjoy.