Zafrani Chicken Malai Tikka

1: In a bowl, combine all the ingredients for the marination and whisk until smooth.

2: Add the chicken, mix, and marinate for at least 1 hour in the refrigerator.

3: After taking out the chicken, allow it to come to room temperature. In the meantime, heat up a piece of charcoal directly on the stove. Place a metal bowl nestled between the chicken, and place the charcoal in it. Pour the ghee and once it starts smoking, cover it tightly for 8 minutes.

4: Arrange the chicken pieces onto skewers.

5: Heat a grill pan/flat pan and grease with oil. Place the chicken skewers and cook on high heat, turning constantly, until it forms a crust on all sides.

6: Reduce the heat to low and cook for 8-10 minutes, flipping it occasionally and brushing with melted butter. Remove from the pan and set aside.

7: In another pan, heat butter and add the garlic. Saute for 30 seconds or until aromatic, but ensure that it doesn't brown.

8: Add cashew paste and saute for a minute.

9: Add cream, water, cheese, and saffron, and bring it to a simmer. Add the chicken pieces and mix gently to coat the chicken.

10: Add coriander leaves and chaat masala. Mix and serve immediately.