Chicken Malai Tawa Kabab

Chicken and cream, the combination is always a win-win. And who don't like chicken malai (cream) kabab? When I'm in a hurry but still don't like to compromise on menu I look for alternate ways to cook the dish which won't compromise on the taste.
  Most of the time I think ahead of the menu I would be making but sometimes it gets to nowhere. So at the neck of the hour I will be looking for ways to make a recipe, which would be easy breezy to make but won't alter the taste.
This recipe popped up at one such moment. Both bone in and boneless pieces of chicken can be used to make these kabobs.   

INGREDIENTS :
 Makes 5 Servings

1Lb chicken cubes (boneless preferred)
4 Green chilies
2 Tblsp coriander leaves
1 Tblsp ginger garlic paste
1 Tsp vinegar  2 Tblsp lemon juice
1/2 Cup sour cream
1 Tblsp corn flour
1 Tsp black pepper powder
1/2 Tsp white pepper powder
1/2 Tsp garam masala powder
1/2 Tsp salt
1 Tblsp melted butter

2 Tblsp oil for frying
5 Small metal or wooden skewers (optional)

METHOD :

Clean and cut the chicken into small pieces.
Make a coarse paste of the green chilies and coriander leaves.
In a mixing bowl, along with this paste add all the other ingredients except butter and mix well. Add the chicken pieces to the marinade and keep aside for at least 20 minutes.
When ready to fry, add the melted butter to the marinated chicken and mix well. Check for salt and add more if needed.
Skew the chicken pieces into skewers. (You can also skip this and do individually)
In a flat frying pan add a tablespoon of oil and shallow fry the chicken pieces until cooked through.
Do not let them fry until crisp. The chicken pieces have to be cooked on both sides and let it char evenly on all the sides, which is optional too.
Serve hot with chili sauce.