Murgmalai tikka

 · Murgmalai tikka

 

Ingredients

6 chicken breasts

2 tbsp of cream cheese

1 tbsp of ginger, peeled and chopped

3 tbsp of double cream

1 lime, juiced

1 green chilli, chopped

3 tbsp of plain yoghurt

1/2 tbsp of ginger paste

1/2 tbsp of garlic paste

1/2 tsp cardamom seeds, ground

1/2 tsp black cumin

1 tbsp of coriander stem, chopped

salt

 

Method:

Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain

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 lime,salt1/2 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,1 lemon

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