Here are recipes for Chicken Malai Tikka and Chicken Malai Boti:

Chicken Malai Tikka

Ingredients:

• 500 grams boneless chicken, cut into cubes
• 1 cup thick yogurt
• 2 tablespoons cream
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cashew paste
• 1 tablespoon grated cheese
• 1 tablespoon fresh coriander, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 teaspoon green chili paste (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon ground white pepper
• 1 teaspoon cumin powder
• Salt to taste
• Skewers, soaked in water

Instructions:

1. In a large bowl, combine yogurt, cream, ginger-garlic paste, cashew paste, grated cheese, chopped coriander, chopped mint, green chili paste, garam masala, white pepper, cumin powder, and salt. Mix well to form a smooth marinade.
2. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or preferably overnight.
3. Preheat your grill or oven to a medium-high temperature.
4. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the chicken skewers until they are cooked through and have a nice char, turning occasionally. This usually takes about 15-20 minutes.
6. Serve the Chicken Malai Tikka hot, garnished with additional chopped coriander and mint. You can also squeeze some lemon juice over the top.

Chicken Malai Boti

Ingredients:

• 500 grams boneless chicken, cut into cubes
• 1 cup thick yogurt
• 2 tablespoons cream
• 1 tablespoon ginger-garlic paste
• 1 tablespoon cashew paste
• 1 tablespoon grated cheese
• 1 tablespoon fresh coriander, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 teaspoon green chili paste (adjust to taste)
• 1 teaspoon garam masala
• 1 teaspoon ground white pepper
• 1 teaspoon cumin powder
• Salt to taste
• 2 tablespoons vegetable oil
• Skewers, soaked in water

Instructions:

1. In a large bowl, combine yogurt, cream, ginger-garlic paste, cashew paste, grated cheese, chopped coriander, chopped mint, green chili paste, garam masala, white pepper, cumin powder, salt, and vegetable oil. Mix well to form a smooth marinade.
2. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours or preferably overnight.
3. Preheat your grill or oven to a medium-high temperature.
4. Thread the marinated chicken cubes onto the soaked skewers.
5. Grill the chicken skewers until they are cooked through and have a nice char, turning occasionally. This usually takes about 15-20 minutes.
6. Serve the Chicken Malai Boti hot, garnished with additional chopped coriander and mint. You can also squeeze some lemon juice over the top.

These dishes are rich and flavorful, with the creaminess of malai (cream) complementing the spices. Adjust the green chili paste according to your spice preference. Enjoy your Chicken Malai Tikka and Chicken Malai Boti!