Malai tikka refers to grilled supreme of chicken with ginger, garlic, green chilli, cream-cheese, coriander-stem and cardamom. Alfred Prasad's recipe really punches above its weight, the dense flavours belying the simple preparation. Chaat masala and black cumin are available to buy from Indian grocery stores or online.
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Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain
6 chicken breasts
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
1/2 tbsp of ginger paste
1/2 tbsp of garlic paste
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
Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before grilling
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
Before serving, sprinkle with chaat masala and lemon juice
1/2 tsp chaat masala
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