Malai tikka
30 minutes
Ingredients
Malai tikka
6 chicken breasts
2 tbsp of cream cheese
1 tbsp of ginger, peeled and chopped
3 tbsp of double cream
1 lime, juiced
1 green chilli, chopped
3 tbsp of plain yoghurt
1/2 tbsp of ginger paste
1/2 tbsp of garlic paste
1/2 tsp cardamom seeds, ground
1/2 tsp black cumin
1 tbsp of coriander stem, chopped
salt
To plate
1/2 tsp chaat masala
1 lemon, juice
Method
1
Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain
6 chicken breasts
2
Coat the chicken in the lime juice, ginger and garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish - the longer you leave it the more intense the flavour will be
1 lime
salt
1/2 tbsp of ginger paste
1/2 tbsp of garlic paste
3
Add the yoghurt, cream cheese, double cream, coriander stems, ginger, green chillies, black cumin and cardamom powder to a bowl and mix well until combined
2 tbsp of cream cheese
3 tbsp of double cream
3 tbsp of plain yoghurt
1 tbsp of coriander stem
1 tbsp of ginger
1/2 tsp black cumin
1/2 tsp cardamom seeds
1 green chilli
4
Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before grilling
5
To cook, thread the chicken onto skewers and grill in a medium-hot tandoor, or over a barbecue for approximately 4 minutes. Turn over and grill for a further 3 minutes or until cooked through
6
Before serving, sprinkle with chaat masala and lemon juice
1/2 tsp chaat masala
1 lemon