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1
Soak the cashews overnight in cold water, so that they soften all the way through and blend without leaving gritty flecks that would roughen the finished coating. Drain and blend with a small quantity of cream to a completely smooth, silky paste — no graininess should be perceptible between the fingers.
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2
Combine the hung yoghurt, double cream, cream cheese, and cashew paste in a bowl and work together until uniform. Add the white pepper, cardamom, mace, and nutmeg — no red chilli and no turmeric are to be added at any stage, so that the pale ivory colour that defines the dish is preserved. The marinade should be thick enough to coat the back of a spoon and hold on a vertical surface without running.
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3
Add the chicken pieces to the marinade and turn to coat thoroughly, pressing the marinade against every cut surface so it has something to grip rather than slide off. If it pools at the base of the bowl instead of clinging, the yoghurt was insufficiently strained and should be hung again before proceeding. Refrigerate for a minimum of four hours.
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4
Thread the marinated chicken onto skewers. This is where the dish lives or dies: bring the tandoor or oven to 350–380 °C — not the 450 °C used for red tikkas — because cream fat scorches to brown at high heat before the interior is cooked through, and once the surface colours it cannot be undone. A grill or high oven may be used, but the temperature ceiling must be observed.
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5
Cook the skewers for 8–10 minutes, turning once, until the exterior is pale gold with no visible char and the surface is just set and lightly yielding to the touch. Press the thickest piece — it should offer slight resistance with no softness at the centre, telling you the interior is fully cooked through.
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6
Serve immediately, so the cream marinade does not firm and tighten as it cools. Arrange with mint chutney and sliced cucumber alongside — the chutney and cucumber are not garnish; they balance the richness of the cream coating.