Marinate chicken with ginger garlic paste, pepper powder, lemon juice, and salt for 15 minutes
Mix yogurt, cashew paste, crushed green chili with coriander leaves, fenugreek powder, coriander powder, garam masala, kasuri meti, and cooking cream
Marinate chicken in the second marinade for 15-20 minutes
Heat charcoal and place it in a small bowl with chicken, drizzle with oil, and cover to trap smoke for 10 minutes
Heat ghee in a pan, add chicken and cook over medium-high heat, turning occasionally for 15-20 minutes
In a pan, add leftover marinade with ¼ cup cooking cream and bring to a gentle boil on medium heat
Add cooked chicken malai tikka to the gravy and mix well
Garnish with fresh coriander leaves and serve
