1 - 1.5kg chicken fillet
250ml long life fresh cream
1 teaspoon dhana Jeeru (Cumin) powder
1 teaspoon ground green chillies
1 tablespoon crushed garlic
1 teaspoon salt
1⁄2 teaspoon white pepper
1⁄4 teaspoon garum masala powder
1 tablespoon lemon juice
Cut chicken into even size cubes.
Thread onto skewers.
Mix marinade with remaining ingredients.
Place skewers in a container and pour marinade over.
Seal and leave for 3 hours.
Cook on hot coals (braai (bbq)) or on electric griller.
Keep basting chicken whilst cooking.
Serve with garlic roghni naan.