Ingredients :

8 Breast of chicken (Large), 175 gm. Yogurt cheese, 4 chilies, 7 tsp. Almond paste, 1tsp white pepper powder, 100 ml Single cream, 2 tbsp Lemon juice, 1 1/2 cups unsalted butter. 7 tsp Garlic paste, 3 tsp Ginger paste, 1 tsp Lemon juice, 200 gm cheese (cheddar/processed), 1 1/2 cups spring onions bulbs, 1 inch piece ginger, 12 Mint leaves, 2 tsp Black cumin's seeds, salt.

Method :
Clean Chicken and remove skin. De-bone but retain winglet bones. Wash and pat dry. With a sharp knife make deep pocket slits along thick edge. Take care not to pierce skin. Mix garlic paste, ginger paste, 1 tbsp. lemon juice, and salt in bowl. Rub this paste on the chicken and reserve for 20 minutes. Grate cheese. Cut spring onion bulbs into fine roundels. Finely chop ginger and 2 deseeded green chillies. Mix these  ingredients, mint leaves and black cumin seeds with cheese. Divide into 8 portions. Fill portion in pockets of marinated meat. Carefully seal with knife tip. Whisk yogurt cheese. Finely chop 2 deseeded green chillies. Add to yogurt cheese, along with almond paste, pepper, salt and 3 tbsp cream. Mix well. Coat stuffed chicken with this mixture.

Arrange fillets along with marinade in non-stick frying pan. Cover evenly with yogurt cheese mixture. Place little knobs of butter on top and cook over medium heat, with gravy until chicken is cooked (approx. 12-15 minutes). Remove chicken and keep warm. Fine strain gravy into separate saucepan. Return gravy to heat. Add remaining cream and bring to boil over medium heat, stirring continuously, until of sauce consistency. Remove, stir in lemon juice and adjust seasoning.