Murgh Malai Tikkas are bite size pieces of chicken grilled on a barbie in a creamy marinade with yoghurt, cheese, ginger, garlic and chilli. There is a balance of flavour from the creamy yoghurt along with the heat of the ground chilli paste and warmth from the garam masala powder. Best served with a green chutney and onion salad.
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INGREDIENTS (Serves 4)
550gms boneless chicken thighs cut to bite size pieces
1 tbsp malt vinegar
4 garlic cloves ground to a paste
1” ginger ground to a paste
1 ½ tbsp Greek 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
Pinch garam masala powder
Pinch chaat masala powder or lime juice
Green chutney
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METHOD
1. 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.
2. Add this mix to the chicken and marinate 20 minutes or preferably overnight.
3. 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. Apply butter on to the chicken and check every 5 minutes. Cook until the juices run clear and the chicken is cooked thoroughly, and slightly charred around the edges.
4. Take the chicken off the skewers and let them rest. Sprinkle with a pinch of garam masala powder and chaat masala.
5. Serve with a green chutney and onion salad.
