Chicken Malai Tikka (Baked)

Method

1. 1Beat yogurt, cashew paste, cream, ginger-garlic, white pepper, kasuri methi, cardamom, lemon, cheese, olive oil and salt into a thick pale marinade.
2. 2Toss chicken cubes; rest 30 minutes (1 hour is better).
3. 3Thread on skewers (or spread on a tray).
4. 4Bake at 230C for 14 minutes flipping once till char-spotted but still ivory.
5. 5Brush remaining marinade halfway through.
6. 6Dust chaat masala while hot — restaurant-grade malai tikka, no deep-fry.