Malai tikka, chicken kebab

Name: Malai tikka, chicken kebab
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 20g Cheddar, finely grated; 1 egg yolk; 2 garlic cloves, crushed; 2cm piece of fresh ginger, grated; 75g Greek yogurt; 100ml double cream; 1 tbsp chopped fresh mint; 1 tbsp chopped fresh coriander; 3 tbsp Patak’s Tikka Masala Paste; 6 skinless chicken breasts, diced; 1 tbsp vegetable oil

Easy
November 2005

Easy
November 2005

Serves 6
Takes 30 minutes to make, plus marinating

This quick and easy homemade Indian chicken kebab recipe is great.

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Ingredients

20g Cheddar, finely grated
1 egg yolk
2 garlic cloves, crushed
2cm piece of fresh ginger, grated
75g Greek yogurt
100ml double cream
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
3 tbsp Patak’s Tikka Masala Paste
6 skinless chicken breasts, diced
1 tbsp vegetable oil

20g Cheddar, finely grated
1 egg yolk
2 garlic cloves, crushed
2cm piece of fresh ginger, grated
75g Greek yogurt
100ml double cream
1 tbsp chopped fresh mint
1 tbsp chopped fresh coriander
3 tbsp Patak’s Tikka Masala Paste
6 skinless chicken breasts, diced
1 tbsp vegetable oil

Method

In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and curry paste. Stir well and season with salt.
In a separate bowl, toss the chicken in the oil, then add to the mixture and coat well. Marinate in the fridge for 2 hours or overnight.
Soak the skewers in cold water for 30 minutes. Thread the chicken onto skewers and grill under a medium heat for 12-15 minutes, turning once, until cooked. Discard any remaining marinade. Serve with the Bund Gobi Aur Mattar Subzi (cabbage and green peas) and naan bread.

Method

In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and curry paste. Stir well and season with salt.
In a separate bowl, toss the chicken in the oil, then add to the mixture and coat well. Marinate in the fridge for 2 hours or overnight.
Soak the skewers in cold water for 30 minutes. Thread the chicken onto skewers and grill under a medium heat for 12-15 minutes, turning once, until cooked. Discard any remaining marinade. Serve with the Bund Gobi Aur Mattar Subzi (cabbage and green peas) and naan bread.

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