Creamy Murgh Malai Tikka Skewers

1.In a large mixing bowl, combine the thick yogurt, fresh cream, grated ginger, grated garlic, chopped green chilies, cashew nut paste, poppy seed paste, grated cheese, lemon juice, garam masala, white pepper powder, cardamom powder, nutmeg powder, chopped coriander, chopped mint, mustard oil, and salt. Mix thoroughly to form a smooth, creamy marinade.

2.Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to infuse and the chicken to tenderize.

3.Preheat your grill or oven to 200°C (390°F). If using an oven, line a baking tray with aluminum foil and place a wire rack on top.

4.Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

5.Place the skewers on the wire rack and grill in the preheated oven for 15-20 minutes, turning once halfway through, until the chicken is cooked through and has a slight char on the edges. Alternatively, grill on a barbecue or stovetop grill pan over medium-high heat, turning frequently for about 12-15 minutes.

6.Once cooked, remove the skewers from the grill and let them rest for 5 minutes.

7.Serve the creamy Murgh Malai Tikka skewers hot, garnished with freshly chopped coriander and accompanied by sliced onions, lemon wedges, and green chutney for a flavorful appetizer experience.