Malai tikka kababs are underrated. They're easier to get right than a perfect tikka or tandoori and I'm not kidding.
Marinate bite-sized boneless pieces of chicken thighs with a fat dollop of sour cream, a fistful of grated mild cheddar or three-blend cheese, salt, paprika, a small pinch of garam masala, ginger-garlic paste, chopped bell peppers, and finally a sprinkle of cardamom powder. Literally, that's it. Grease a cookie sheet and bake the kababs on high (burn them a tiny bit) till done! Maybe keep some of the scraped burnt cheese off the sheet and sneak em while you pretend to prep dinner. Yum.