For this malai chicken recipe, clean and wash the chicken thoroughly. Cut into 1 inch cubes. Add salt to taste, juice of 1 lemon, nutmeg powder, white pepper powder and ginger-garlic paste. Mix thoroughly so that the chicken is well coated. Cover the dish and leave aside for 20 minutes. (If you refrigerate, remove and bring it to room temperature before the 2nd marination).

Meanwhile, mash the grated cheese in a bowl. Make sure there are no lumps. Add cornflour and cardamom powder and blend to a smooth mixture.

Next, add the marinated chicken pieces to this mixture and combine well. Add a cup of fresh cream and gently mix everything together. Refrigerate for 30 minutes.

Meanwhile soak the bamboo skewers in warm water to prevent them from burning while cooking.

Thread about 3-4 chicken pieces on each skewer lengthwise so most of the chicken is exposed to the heat. Coat the pieces generously with the marinade.

Heat a non-stick frying pan and drizzle some oil. Place the skewers on the pan and grill for about 30 minutes, turning the skewers over in-between and basting the pieces with butter/oil.

Once the chicken cubes are evenly browned, remove the chicken kebabs from the skewers onto a serving plate.

Sprinkle some lemon juice on top and serve piping hot Chicken Malai Kebab with onion slices and mint-coriander chutney.