Step 1: Prepare the Marinade : In a large bowl, add yogurt, cream, cream cheese, and ginger-garlic paste. Mix in green chilies, lemon juice, white pepper, garam masala, cumin powder, cornflour, and salt. Whisk well until smooth and creamy. Add the chicken pieces and coat them thoroughly with the marinade. Drizzle a bit of oil or melted butter, cover, and refrigerate for at least 1–2 hours (overnight gives best flavor).

Step 2: Skewer the Chicken : Thread the marinated chicken pieces onto metal or soaked wooden skewers. Leave small gaps between pieces for even cooking.

Step 3: Cook the Tikka : Option 1 – Grill or BBQ: Preheat grill to medium-high heat. Brush the grates with oil to prevent sticking. Grill for 10–12 minutes, turning occasionally until golden with slight char marks. Brush with butter or cream halfway for extra richness. Option 2 – Oven-Baked: Preheat oven to 220°C (430°F). Line a baking tray with foil and lightly oil it. Place the skewers on the rack and bake for 20 minutes, turning once. Optional: Broil for 2 minutes at the end for a charred effect. Option 3 – Pan-Cooked: Heat 1 tablespoon oil in a non-stick pan. Add the marinated chicken and cook on medium flame for 10–12 minutes, turning occasionally until cooked through.