Ingredients: Chicken boneless, skinless – 500g Thick yogurt – ½ cup Fresh cream – ½ cup Ginger-garlic paste – 1 tbsp Green chilli paste – 1 tbsp Lemon juice – 1 tbsp Salt – 1 tsp Black pepper – 1 tsp White pepper – ½ tsp Cumin powder – ½ tsp Coriander powder – 1 tsp Garam masala – ½ tsp Kasuri methi – 1 tsp, crushed Cornflour – 1 tbsp Oil/butter – 2 tbsp Fresh cream – 2–3 tbsp extra for the gravy Method: In a bowl, mix yogurt, cream, ginger-garlic paste, green chilli, lemon juice, salt, black pepper, white pepper, cumin, coriander powder, garam masala, kasuri methi and cornflour. Add the skinless chicken pieces and coat well. Marinate for 1–2 hours. Heat oil or butter on a tawa. Add the marinated chicken and cook on medium-high heat until nicely browned and almost cooked through. Lower the heat and add the remaining marinade with 2–3 tbsp fresh cream. Cook gently until the chicken is fully cooked and the sauce becomes creamy. For a smoky tawa flavour, increase the heat for 1–2 minutes and lightly char the chicken while keeping the malai gravy creamy. Garnish with onion rings, chopped coriander and lemon slices. Serve hot with green chutney, raita, paratha or tandoori roti. #tawa #chicken #malai #chickenmalai #malaichicken - @chefyounusdesikitchen