Murgh Malai Tikka

 

Murgh Malai Tikka

Ingredients

300gms chicken thighs cut to bite size pieces

1 tbsp vinegar

4 garlic cloves ground to a paste

1” ginger ground to a paste

1 ½ tbsp yoghurt

50mls double cream

1 heaped tsp corn flour

25gms cheddar cheese grated

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

1 tsp finely chopped coriander leaves

Salt to taste

Melted butter for basting

Method  

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

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.

  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. Baste with butter every 5 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. Serve with a green chutney and onion salad.