Wash the chicken pieces and pat dry. Marinate the chicken with onion juice, green chili paste, ginger-garlic paste, yogurt, cream, red chili powder and salt to taste.
Add the bell pepper and onion pieces.
Refrigerate for 3-4 hours, overnight works even better.
Arrange the chicken, onion and bell pepper pieces alternatively on a skewer.
Heat a non stick tawa, grease with a little oil, place the skewers and cook over a low flame.
Once the chicken pieces are slightly brown, turn the skewers over.
Cook till uniformly brown and a skewer inserted into the chicken comes out clean. Keep aside.