Kashmiri Murg Kebab

Name: Kashmiri Murg Kebab
Ingredients: 750 g Chicken legs (skinless, boneless ); Butter (melted, for basting ); 1 teaspoon Cashew Nut Paste; 1 tablespoon Green chilli paste; 375 ml Natural (plain) yoghurt ((1 1/2 cups) hung); 200 ml Cream ((1 cup) single (light) ); 2 Eggs; 2 teaspoons (All-purpose) flour (plain ); 2 tablespoons Malt (white) vinegar; 3 tablespoons White pepper (ground); 2 teaspoons Green cardamom (ground); 5 1/2 tablespoons Vegetable oil; 2 tablespoons Ginger Paste; 2 tablespoons Garlic Paste; 2 tablespoons Rose petals (ground); Salt