Chicken malai tikka

Method

1. 1 Blend the soaked cashews with cream, cream cheese, and green chilies to form a thick white sauce.
2. 2 Mix roasted besan and ground pepper into the sauce and marinate the chicken for 4 hours; the Malay version does not use red chili peppers, so the chicken pieces should be off-white after grilling.
3. 3 Skewer the chicken pieces 1 cm apart, then leave them outside the refrigerator for 15 minutes to allow the meat to soften slightly.
4. 4 Bake at 220 degrees for 12 minutes, turning once and brushing with oil; higher heat will burn the cream layer.
5. 5 Sprinkle with crushed cardamom and squeeze in some lemon juice, then eat hot.

With an appliance

• Air fryer 30 min

  Step 4: Run at 190 degrees for 11 minutes, flip at the 6th minute. Use a lower temperature than your oven to prevent the cream from burning, but you must grease the pan before running.