Malai tikka

PT30M

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Ingredients

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Malai tikka

To plate

  • 1/2 tsp chaat masala
  • 1 lemon, juice
1
Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain
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
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
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
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