Murg (Chicken) Makhmali Kebab

This is a recipe from Week 4 of the Indian cooking class I'm taking - it is lovely, once you can get over the curdled cream/yoghurt texture!  Next time, I'd probably make it with a lot less white pepper, as it was quite overpowering.

Ingredients:
400g boneless chicken thigh
2 Tbsp ginger-garlic paste
4 Tbsp thickened cream
4 Tbsp natural yoghurt
1 tsp white pepper
4 Tbsp green coriander
2 green chillies
pinch nutmeg (optional)
1 egg white
2 Tbsp butter
1 tsp salt
½ Tbsp lemon juice

Method:
1. Clean chicken pieces and cut them into 2-3 inch pieces
2. Mix ginger, garlic, lemon juice and salt, and mix it with pieces and set aside.
3. Chop green chillies and coriander fine, or liquidise it in a chopper.
4. Mix cream and yoghurt with white pepper, green chillies, nutmeg and egg white, and half of the chopped coriander.
5. Now mix the chicken pieces with this mixture and leave it for 2 hours.

{We did all of the above before we attended our class, left the chicken to marinate overnight, and then took it along to our class to carry on with the rest of the method...}

6. Preheat oven for 5 minutes on 180ºC
7. Prepare tray with aluminium foil and grease it with butter or oil nicely and then place marinated chicken pieces on this and cover loosely with tin foil.
8. Bake at 180ºC for 8-10 minutes. Turn the pieces and bake again for 5 minutes or until done.
9. Remove, put in a serving dish and garnish with the rest of the coriander and thin carrot/cucumber sticks in side.

Serve hot.

{An alternative way to cook this is in a wok on medium heat, stirring constantly}