Chicken Malai Kabab

Ingredients:

* Chicken 500g Boneless Chicken (cut into 1.5-inch cubes).
For the First Marination
* 1 tbsp Ginger-Garlic paste
* 1 tbsp Lemon juice

* Salt to taste

For the Second Marination (The Creamy Base)
* 14 cup Thick Yogurt (Hung curd is best)
* 3-4 tbsp Fresh Cream (or Malai)
* 2 tbsp Grated Cheese or Cheese Spread (makes it extra silky)
* 1 tsp Green Chili paste
* 12 tsp White Pepper powder (or black pepper)
* 12 tsp Cardamom powder
* 1 tbsp Cornflour (to help the marinade stick)
* 1 tbsp Oil or melted Butter

Method:

1. First Marination Wash the chicken and pat it completely dry with a paper towel. Mix it with ginger-garlic paste, lemon juice, and salt. Set aside for 20 minutes.

2. Second Marination In a separate bowl, whisk together the yogurt, cream, cheese, green chili paste, white pepper, cardamom powder, and cornflour until smooth.

3. Combine Add the chicken to this creamy mixture. Mix well so every piece is coated. Cover and refrigerate for at least 3 to 4 hours (overnight is better for the softest results).

4. On a PanTawa Heat a non-stick pan with a little butter or oil. Place the chicken pieces (you can use wooden skewers or cook them directly). Grill on medium-low heat for 4-5 minutes per side until light golden and cooked through. In an Oven Preheat to 180°C. Place chicken on skewers and bake for 15-20 minutes, turning once. In an Air Fryer Cook at 180°C for 12-15 minutes.

5. Final Touch Once the chicken is cooked and has light charred spots, brush it with a little melted butter and sprinkle a pinch of Chaat Masala on top.

6. Serve these hot with sliced onions, a wedge of lemon, and the Green Mint Chutney shown the picture.