Add the fresh and tender chicken pieces to a bowl.
Mix salt and lemon juice in the bowl and keep it aside for 30 minutes.
For the marinate, add cashew paste to a big bowl.
Then, add ginger-garlic paste, cardamom powder, cumin powder, red chilli powder, garam masala, green chillies and corn starch. Mix well.
Pour fresh yogurt, cheese, kasuri methi, fresh cream, cilantro, and a little oil into the bowl. Combine well.
Add chicken pieces to the bowl and coat well with the marinade. Let it rest overnight.
The next day, stick the chicken pieces to skewers and coat them with butter or oil.
Grill till golden brown. Sprinkle some lemon juice, coriander and chaat masala.
Serve the tender, juicy Chicken Malai Tikka with pudina chutney.