Tandoori murgh malai tikka

Tandoori murgh malai tikka

By
From
The Curry Guy
Serves
4 or more as part of a multi-course meal

I’ve learned so much from my friend Chef Palash Mitra over the past few years. This recipe is one I simply had to share with you. The tender chunks of chicken are awesome served on their own with a tasty raita. It is equally as good added to a curry, such as the butter chicken.

Before I watched Palash prepare this marinade, I used to simply throw my marinades together in a couple of minutes. Palash took his time and blended the ingredients together by hand into a smooth emulsion. It is obvious he loves what he does, and his meticulous style and attention to detail really do make a big difference.

Ingredients

Quantity Ingredient
5 tablespoons rapeseed oil
2 tablespoons * garlic and ginger paste [rid:37858]
11/2 teaspoons salt
11/2 teaspoons ground turmeric
2-4 green bird’s-eye chillies, finely chopped
2 teaspoons lemon juice
pinch saffron threads
1kg skinless chicken thighs, boned and diced
250ml double cream
2 tablespoons ghee
2 teaspoons royal (black) cumin seeds
3 tablespoons cream cheese
4 tablespoons finely chopped fresh coriander
100g greek yoghurt

Method

  1. Pour the oil into a deep tray and add the garlic and ginger paste, salt, turmeric, chopped chillies, lemon juice and saffron. Add the chicken pieces and half the cream. Rub this into the chicken, cover and marinate overnight in the fridge.
  2. The next day, heat the ghee in a small pan over a low heat, add the royal (black) cumin seeds and let them splutter. Cool the ghee to room temperature, pour it over the chicken, still cold from the fridge, and mix well.
  3. Push the chicken with its marinade to one side of the tray and spoon in the rest of the cream, the cream cheese, chopped coriander and yoghurt to the other side of the tray.
  4. Work these ingredients together with your hands until they are completely emulsified. This takes about 5 minutes. Mix into the chicken, cover and marinate in the fridge for 24 hours.
  5. To cook the chicken, thread the pieces onto skewers and grill, using the direct heat method, until lightly charred on the underside. Flip over the chicken skewers and grill the other side until cooked through. Alternatively, bake in an oven at 200°C/gas mark 6 for 6–8 minutes or until cooked through.

Note

  • Palash adds 1 tsp of sandalwood powder to his marinade. It isn’t easy to find but if you come across some, give it a go!
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