• Start by washing the boneless chicken thigh pieces and patting them completely dry. Cut them into medium-sized pieces (roughly 1–1.5 inch chunks) and set aside.
  500 g boneless thigh pieces
• In a grinder, add cashews, green chillies, coriander leaves, mint leaves (if using), and 1–2 tablespoons of water. Blend into a smooth, thick paste.
  2-3 green chillies, 10-12 cashews, A handful of coriander leaves, 2-3 mint leaves, 1-2 tbsp water
• Transfer the chicken to a mixing bowl. Add the ground paste and mix well so every piece is coated. Then add ginger-garlic paste, white pepper powder, chaat masala, lemon juice, garam masala, crushed kasuri methi, salt, yoghurt, fresh cream, and corn flour. Mix thoroughly until the marinade is creamy and evenly coats the chicken.
  2 tsp lemon juice, 1 tsp ginger garlic paste, 1 tsp white pepper powder, 1 tsp chaat masala, ½ tsp garam masala, 3 tbsp fresh cream, 2 tbsp yoghurt/curd, 2 tbsp corn flour, 2 tsp dried kasuri methi leaves, Salt to taste
• Cover and refrigerate for at least 30 minutes, preferably 1 hour, to let the flavours absorb.

Oven Method

• Preheat the oven to 200°C. Before placing the chicken, lightly brush the grill rack with oil to prevent sticking and help achieve a better golden, tandoori-style finish.
• Thread the marinated chicken onto skewers and place them on a baking tray or grill rack. Cook for about 15–20 minutes, turning every 10 minutes so they cook evenly.
• Note: Chicken is done when the internal temperature reaches 75°C.
• Be careful not to overcook, as this can dry out the chicken.

Stovetop Method

• Heat a grill pan and add a little butter or oil. Place the marinated chicken (or skewers) on the hot pan and grill on medium heat. Keep turning every few minutes so the chicken cooks evenly on all sides and develops light grill marks.
• Once the chicken is fully cooked on the grill pan, transfer it directly to an open flame (gas burner) for a few minutes. Rotate the chicken continuously so it gets a nice smoky char and tandoori-style finish on the outside.
• Be careful not to hold it too long on the flame—just enough to get that light charring without drying it out.
• Squeeze fresh lemon juice before serving. Enjoy hot with dip and onion rings.
  Lemon, Onion rings

For the Dip

• Blend everything together into a smooth chutney. Add a little water only if needed to adjust consistency. Taste and adjust salt or lemon.
  1 cup fresh coriander leaves, ½ cup fresh mint leaves, 1 –2 green chillies, 1 small garlic clove, 2 tsp lemon juice, 2 tbsp yoghurt, Salt to taste, 1 –2 tbsp water
• This dip cuts through the richness of malai tikka and adds freshness.