Malahi Tikka

• 6 chicken breasts
• 6cm ginger 
• 5 gloves of garlic 
• 1 green chilli, chopped
• 1 lime, juiced
• 1 tsp salt
• 2 tbsp of cream cheese
• 3 tbsp of thick Greek yoghurt
• 3 tbsp of double cream
• 1 tbsp of coriander stem, chopped
• ½ tsp cardamom seeds, ground
• ½ tsp black cumin seeds

To serve

• ½ tsp chaat masala
• 1 lemon, juice

Method

1. Wash the chicken and leave it to drain. Using kitchen roll, ensure the chicken breasts are dry before coating in the marinade.
2. Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess fat.
3. Blitz the ginger, garlic and chilli in a blender to make a paste. Add a little water to loosen if required.
4. Coat the chicken in the lime juice, 1 heaped tbsp of the ginger, garlic and chilli paste and salt. Mix well and leave to marinate in the fridge for at least an hour (the longer the better).
5. In a second mixing bowl, combine another tbsp of the ginger, garlic and chilli mix, cream cheese, yoghurt, double cream, coriander stems, black cumin and cardamom powder and mix well until combined.
6. Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before cooking.
7. Place the marinated chicken onto an oven tray and cook in the oven at 180ºC for about 15-20 minutes until cooked through.
8. Serve with a fresh salad, a sprinkle of chaat masala and a squeeze of lemon.