Malai Afghan Chicken (Creamy Grilled Chicken Tikka)

1st Marinade

• 20 g≈ 11/2 tbsp garlic, made into paste
• 20 g≈ 11/2 tbsp ginger, made into paste
• 20 g11/2 tbsp lemon juice
• 2 g≈ 1/4 tsp salt

2nd Marinade

• 44 chicken thighs, bone-in, skin removed
• 20 g11/2 tbsp cashews, soaked in water
• 15 g1 tbsp ginger paste
• 2 cloves2 cloves garlic
• kasuri methi (dried fenugreek)
• 22 green chillies
• 50 ml3 tbsp double cream
• 3 g≈ 1/2 tsp salt
• black pepper

Yogurt Sauce

• 250 g≈ 1 cup yoghurt, hung or thick strained
• 50 ml3 tbsp double cream
• 15 g≈ 2 tbsp cornflour
• 15 g1 tbsp ginger, garlic, and green chilli paste
• kasuri methi (dried fenugreek)
• salt

To Finish

• ghee, for basting
• chaat masala, for seasoning
• fresh coriander, finely sliced

Instructions

1. 1 Trim the chicken thighs by running your knife along the bone to expose it, and tear off the skin. Combine the 1st marinade ingredients (garlic, ginger, lemon juice, and salt) into a paste and rub all over the chicken. Let the chicken sit with this first marinade for 30–45 minutes.
2. 2 Blend the soaked cashews together with the green chillies, garlic, ginger paste, black pepper, salt, and kasuri methi until completely smooth. Mix this paste into the hung (strained) yoghurt, then stir in the double cream to form a thick, rich second marinade — it should taste intensely seasoned. Coat the chicken thoroughly in this marinade and refrigerate for at least 4 hours, ideally overnight.
3. 3 Skewer the marinated chicken and paint on additional marinade. Grill over white (not black) charcoal, adjusting coals as needed, until the chicken develops dark charred spots. Once color is set, baste with ghee to prevent drying and to encourage smokiness. Grill until the internal temperature reaches 74-75°C165°F (75°C165°F).
4. 4 While the chicken grills, make the yoghurt sauce: whisk together the strained yoghurt, cream, and cornflour. In a pan, sauté the ginger-garlic-chilli paste briefly to remove the raw taste, then pour in the yoghurt mixture. Bring to a gentle simmer (do not boil), season with salt, and crumble in a pinch of kasuri methi.
5. 5 Remove the chicken from skewers, sprinkle with chaat masala, and add to the sauce, turning to glaze and coat. Arrange on a serving plate, spoon the sauce around, drizzle with ghee, and finish with freshly sliced coriander.