Chicken Malai Kabab / Boti Kabab

INGREDIENTS:
500 gm. boneless chicken, breast or other
First marinade
2 tbs. vinegar or lemon juice
1 inch piece of ginger, peeled and roughly chopped
3-5 cloves fresh garlic, peeled
1 1/2 tsp. salt, adjust to taste
Second marinade
2 tbs. full fat cream cheese (low fat cream is not as nice) or Ricotta Cheese. You can use ground paneer instead.
3 tbs. sour cream or thick yoghurt, not low fat
2 tsp. corn flour (not maze flour)
1 egg, lightly beaten
1 tsp. sweet paprika powder for colour
3 red or green chillies, finely chopped. Fresh red chillies look nicer
1 tbs. coriander leaves, finely chopped
A few strands of saffron, soaked in 1 tbs. of warm water
1 tsp garam masala
For serving
1/2 head of lettuce, finely shredded
1 lemon or lime, cut into small wedges

METHOD:

Cut chicken pieces into roughly 2 inch/5cm. pieces.
Place ginger, garlic, salt and vinegar/lemon juice in a blender and puree.
Place chicken pieces in a bowl, add the marinade, mix and leave for 1 hour.
Make a paste with cream cheese, sour cream, half of the egg, green/red chillies, coriander, saffron, paprika and corn flour.
Lift chicken pieces from the first marinade, shaking the excess liquid out. Add them to 2nd marinade and mix well. Allow to stand for an hour. You can leave them in the fridge for longer or even overnight. Cover with a cling film or put in an airtight box.
Thread on bamboo skewers*, that have been previously soaked in water, loosely. You can cook the pieces directly on a tray, without the skewers.
Cook in a preheated oven at 250˚C or 480˚F or maximum of your oven, for 8-12 minute, turning once or twice, to ensure even cooking. They should begin to go brown on top but not be burnt. If you do not have a grill or oven, you can stir-fry them in a hot wok/karahi/kadhai, with 2 tbs. oil in it, making sure that all liquid is evaporated.
Serve on a bed of lettuce with lemon wedges.