Murgh Malai Tikka

This creamy, garlicky chicken dish with a hint of Cheddar cheese is enjoyed with mint and coriander chutney and red onion salad

Murgh Malai Tikka

SERVES

4

PEOPLE

PREP TIME

50

MINUTES

COOKING TIME

12

MINUTES

Ingredients

  • 550g chicken thighs, cut to bite size pieces

  • 1 tbsp malt vinegar

  • 4 garlic cloves ground to a paste

  • 2.5cm ginger ground to a paste

  • 1½ tbsp Greek yoghurt

  • 50ml double cream

  • 1 heaped tsp corn flour

  • 25g Cheddar cheese, grated

  • 1 tsp green chilli paste (add a bit less if you prefer less spicy)

  • 1 tsp coriander leaves, finely chopped

  • salt, to taste

  • butter for basting

  • pinch of garam masala powder

  • pinch of chaat masala powder or lime juice

  • For the mint and coriander chutney:

  • 40g cashew nuts

  • 20g fresh coriander leaves

  • 40g fresh mint leaves

  • 1.3cm piece of fresh root ginger, roughly chopped

  • 1 small bird’s eye chilli

  • 1 tsp sugar

  • juice of 1 lime

  • salt, to taste

Method

  1. To make the chutney, soak the cashew nuts in warm water for 20-30 minutes, until softened.

  2. Transfer the nuts to a blender with a little of their soaking water, add the rest of the ingredients and blitz to a smooth fine paste. Season to taste. Add a little more water to make a slightly runny dipping chutney. Decant the chutney into a bowl, refrigerate and use within a few days.

  3. Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes.

  4. In a separate bowl mix together the Greek yoghurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt. Add this mix to the chicken and marinate 20 minutes or preferably overnight.

  5. Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook under the grill for 12-15 minutes.

  6. Baste with butter every five minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges. Take the chicken off the skewers and rest them over roti or naan. Sprinkle with a pinch of garam masala powder and chaat masala.

  7. Serve with a green chutney and red onion salad.
    This recipe is from Indian Kitchen by Maunika Gowardhan, published by Hodder & Stoughton

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