Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    chicken breasts -- slit
   1      tablespoon    ginger-garlic paste
   4                    green chiles -- chopped fine
 160      milliliter    hung yogurt
                        salt to taste
     1/2  teaspoon      cumin powder
   1      teaspoon      garam masala powder
 120      gram          mint leaves
 120      gram          coriander leaves
   6                    green chiles
   1      inch          ginger
   8                    flakes garlic
   3                    lemons -- juice of
   3                    onions -- chopped
  40      grams         cheese -- grated
  20      grams         pomegranate seeds
   1      teaspoon      black cumin seeds
                        oil
   1      teaspoon      chaat masala powder

Preparation:

MARINATE the chicken breasts with ginger-garlic paste, four chopped green chiles and yogurt and check the seasoning. Grind the mint leaves, coriander leaves, green chiles, ginger, garlic and juice of three lemons to a paste. Prepare the filling by mixing the chopped onion, mint chutney, cheese, fresh pomegranate seeds and black cumin seeds. Stuff this mixture into the chicken breasts. Heat oil on a tawa and shallow fry the chicken pieces until done. Sprinkle chaat masala over them. Serve the chutney kabob with onion roundels, lemon wedges and the remaining mint chutney.