Murgh Malai Tikka

Ingredients

(Serves 4)

550gms 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 and onion rings to serve

Murgh Malai Tikkas to bring in some much needed sunshine! I long for spring and of course a gorgeous bright summer. It’s April and still cold, dreary with a chill in the air. Most days I feel like a hearty one pot steaming bowl of curry and some roti but even in this weather you can’t go amiss with warm creamy tikkas stuffed in fluffy naan with chutney.

Murgh Malai Tikkas are bite size pieces of chicken cooked 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. I use a little bit of corn flour to help bind the marinade; I find it clings to the chicken better. The marinating is done in two parts; first in vinegar, garlic and ginger which help tenderise the chicken pieces and then followed by adding the remaining ingredients.

This is an easy recipe and definitely one for a mid week meal. I use boneless chicken thighs as they cook really quick and stay moist. Finished with a pinch of garam masala and chaat masala it is delicious served with a green chutney and some bread.

Method

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.
Add this mix to the chicken and marinate 20 minutes or preferably overnight.
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. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
Take the chicken off the skewers and rest them over roti or naan. Sprinkle with a pinch of garam masala powder and chaat masala. Serve with a green chutney and onion salad.