Marinate the chicken in cracked black pepper, salt, garlic and ginger paste. Leave for around an hour in the fridge.

Heat some oil in a non stick pan and add the chicken. Sautee well till the chicken changes colour from pink to white.

Add the onions. Sautee well.

Cut the potato in small cubes and add them in the pan. Mix well and check for salt.

Melt the cheese in the milk and add to the mixture.

Add the cream in two halves, 100 gms first and then the rest. Mix well between the two halves.

Check again for salt and pepper. Adjust according to your taste.

Cook covered till chicken is nice and tender.

Serve hot with toasted bread.