Author's note: No kebab is ever tastier if, it is not soft and juicy. I hate to eat a kebab which is hard and dry. I am revealing the facts to make a tender and mouth watering kebab below.
Marinade the chicken supreme with mango pulp, bishops weed, ginger, garlic, and salt. Keep it in a cool place for 30 mins.
Mix together the hung curd, cream and the spices.
Skewer the marinated chicken and put it on a tray.
Put the tray in the middle shelf of the oven. After 5-7 mins, take out the tray and baste the chicken with butter and put it back for further 8-10 mins.