Mix the ginger and garlic pastes, white pepper powder and salt.
Rub mixture onto the chicken pieces. Set aside for 15 minutes.
Beat together egg, 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 275 ºF for 7 minutes.
Hang skewers for 5-7 minutes to let excess moisture drip off.
Brush with oil and roast again for 3 minutes.
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