Put ginger, garlic,
green chillies, black peppercorns, cinnamon, cumin seeds, clove, coriander leaves, poppy seeds, 1 tbsp olive oil and little water into a blender jar and blend into a fine paste. Transfer the paste into a bowl.
Add turmeric powder,
salt, lemon juice and tamarind pulp and mix well.
Cut the chicken into
bite sized pieces and put into a mixing bowl, add cafreal paste and mix well and keep it in the a refrigerator to marinate for 1 hour.
Skewer the chicken
pieces onto skewers.
Heat some olive oil in
a non-stick grill pan, keep the skewers in it and grill, rotating the skewers, till the chicken is golden brown all around.
Add some tomato
wedges to the grill pan and grill for 2-3 minutes.
Arrange the skewers
on a serving platter and garnish with lemon slices and tomato wedges and serve hot with paos.