Malahi Tikka
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Heat
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Serves
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Prep 10 mins
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Marinade 2 hrs
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Cook 20 mins
Hari says
Marinading is a fantastic way to infuse lots of flavour into meat. This dish is one that I have seen prepared in different restaurants and I think it's pretty delicious. It's fairly unique in that it is cooked in a cream or malahi marinade using cream cheese, cream and yoghurt, which gives it a gentle mild flavour that is a great alternative to the tandoori marinade. Obviously, cooking it in a tandoor adds a wonderfully warming smokiness, but at home, baking it in the oven still works as well and it still tastes fantastic.
- Ingredients
- Method
- 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
- Wash the chicken and leave it to drain. Using kitchen roll, ensure the chicken breasts are dry before coating in the marinade.
- Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess fat.
- Blitz the ginger, garlic and chilli in a blender to make a paste. Add a little water to loosen if required.
- 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).
- 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.
- Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before cooking.
- Place the marinated chicken onto an oven tray and cook in the oven at 180ºC for about 15-20 minutes until cooked through.
- Serve with a fresh salad, a sprinkle of chaat masala and a squeeze of lemon.
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