Prepare the spice base by heating oil in a wok/kadhai and adding whole spices (black cardamom, bay leaf, cinnamon stick, cardamom pods, cloves, black peppercorns) and letting them crackle.

Add finely chopped onions to the spice-infused oil and sauté until the raw smell disappears.

Add finely chopped garlic and ginger to the onions and sauté until golden brown.

Grind the sautéed onion-garlic-ginger mixture into a smooth paste along with soaked cashew nuts and water.

Transfer the cashew-spice paste to a mixing bowl.

Add chicken pieces to the bowl and marinate well with the cashew-spice paste, coriander powder, kasuri methi, turmeric, red chilli powder, and salt.

Steam the cauliflower in a vegetable steamer and add them to the marinade, mixing well.

Thread chicken pieces, peppers (if using, not listed but common in tikka), and cauliflower onto wooden skewers.

Arrange the wooden skewers on a hot grill and cook for about 15 minutes, turning sides every 5 minutes.

Brush the remaining marinade on top of the chicken while cooking.

Drizzle some oil over the top and continue to cook evenly on either side, turning occasionally.

Once the chicken is cooked through, remove the skewers from the grill and allow to cool slightly before serving.

Serve the Kasuri Malai Murgh Tikka with burani raita and Hyderabadi Vegetable Biryani.