Malai tikka

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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.

First published in 2015

Ingredients

Metric

Imperial

Malai tikka

To plate

  • 1/2 tsp chaat masala
  • 1 lemon, juice

Equipment

  • Skewers

Method

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
First published in 2015

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).

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