In a bowl, mix 200 grams of hung curd, 100 ml of fresh cream, 1 tablespoon of ginger-garlic paste, 1 teaspoon of green chili paste, 1 teaspoon of garam masala, 1/2 teaspoon of black pepper powder, 1 tablespoon of lemon juice, and salt to taste. This will be your malai marinade.
Cut 500 grams of boneless chicken into bite-sized pieces and add them to the malai marinade. Mix well, ensuring that the chicken pieces are well coated. Cover and refrigerate for at least 2 hours or overnight for better results.
Preheat your oven or grill to 200°C. Skewer the marinated chicken pieces onto metal or wooden skewers, leaving some space between each piece.
Place the skewers on a baking tray lined with aluminum foil and grill the chicken for 15-20 minutes, turning the skewers occasionally to ensure even cooking. Baste the chicken with melted butter or oil during the grilling process to keep it moist and tender.
Once the chicken is cooked and has a light golden color, remove it from the oven or grill. Let it rest for a few minutes before sliding the chicken pieces off the skewers.
Serve the Chicken Malai Rolls with mint chutney, onion rings, and lemon wedges.