Murgh Malai Tikka

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