Black Olives Smoked Murgh Malai Tikka

Ingredients
6 chicken legs, boneless 
1 tbsp ginger, peeled and chopped
3 tbsp double cream
juice of 1 lime
1 green chilli, chopped
3 tbsp plain yogurt
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1/2 tsp cardamom seeds, grinded 
1 tbsp coriander stem, chopped
6-7 black olives
salt

Method
Cut each chicken leg into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain.
Coat the chicken in the lime juice, ginger garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish - the longer you leave it the more intense the flavour will be.
Add the yogurt, double cream, coriander stems, ginger, green chillies and cardamom powder to a bowl and mix well until combined.
Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before grilling.
To cook, put the chicken onto skewers and grill in a medium-hot tandoor for approximately 4 minutes.
Once half cooked, put chopped black olives on chicken and cook further for
3 minutes or until cooked through.
Before serving, sprinkle with chaat masala and lemon juice.

Note
Smoke can be created with help of smoke machine or burning coal.