Murgh Malai, Malai Chicken Tikka Korma, Malai Chicken Tikka with gravy

Malai Chicken Tikka Preparation:

1. Wash and pat dry the chicken pieces with a kitchen paper towel.
2. Soak cashew nuts and blanched almonds in warm milk for 10-15 minutes and then grind to a fine paste.
3. In a bowl add chicken pieces, yogurt, fresh cream or cream cheese, cashew - almond paste, ginger-garlic paste, pepper powder, salt and mix well.
4. Then refrigerate it for at-least 1 hour(4 hours for best results).
5. Soak wooden skewers in water for 30 minutes.
6. Pre-heat broiler and brush a broiler pan lightly with oil.
7. Divide marinated chicken pieces among skewers, leaving some space between cubes, arrange skewers across broiler pan. Set aside the remaining 'Marinade'.
8. Broil chicken about 4 inches from heat, turning over them occasionally and brush chicken cubes with butter.
9. Broil until browned in spots and just cooked through, 8 to 12 minutes total. Or grill till cooked. Or bake for 30-35 mins at 350 °F or till cooked.
10. Set aside.

Gravy Preparation:

1. Add the ingredients mentioned in 'For Onion-Nuts Paste' in a pan, cover and cook for 8-10 minutes on low-medium heat. Stir occasionally.
2. Remove from heat, allow to cool and then grind into a fine paste. Set aside.
3. Heat 1-2 tablespoons of oil in a heavy bottomed large pan.
4. Add in cumin seeds, black and green cardamom, cloves, cinnamon, bay leaf and saute for 1-2 minutes on low heat.
5. Then add in the ginger and saute until the raw smell goes.
6. Add in the onion-nuts paste and cook for 2-3 minutes on low heat.
7. Add in the fresh cream, cream cheese and cook for 2-3 minutes on low heat by stirring continuously.
8. Add in the sugar, salt, coriander powder, black pepper powder, garam masala powder and saute for 2-3 minutes on low-medium heat.
9. Add in the whisked yogurt and mix well.
10. Then add in the remaining marinade, hot water and mix well. Add water to adjust the consistency required.
11. Cover and cook until the curry started boiling.
12. Add in the tikka pieces, crushed kasuri methi and mix well.
13. Cover and cook for 4-5 minutes on low heat. Stir occasionally.
14. Serve hot.