Malai Murgh Tikka - Creamy Chicken Tikka

This recipe is published with the

permission of Manju Malhi from her
book 'India with Passion'.

Renowned for her simple, homely

approach to Indian cooking, Manju
has quickly become one of our
favourite home cooks since the
publication of her first book, 'Brit
Spice', in 2002. Manju beat hundreds
of contestants to secure a guest
cookery slot on BBC2's Food and Drink, and has since
presented her own televison show for Taste calledSimply
Indian. Manju developed her passion for Indain cooking from
watching her parents cook as a child, and refined her skills
while studying in Bombay for four years.

If you would like to know more about the latest book, 'India
with Passion', <click here>

To visit Manju's web site <click here>

Malai Murgh Tikka are skewered cubes of boneless chicken

cooked in a tandoor or clay oven. The unusual ingredient in
this recipe is the cheese which adds to the creaminess of the
dish. The Nawabs of Oudh - now called Lucknow - in northern
India were great gourmets and encouraged their master chefs
to innovate and create new styles of cooking. Lucknow and its
neighbouring towns were firmly placed on the culinary map
thanks to these rich curries, tikkas, kababs, and breads.

Ingredients

1 tsp lemon juice

1\2 tsp salt
2 boneless and skinless chicken breasts, approx 310g (11 oz),
cut into 2cm (4/5 inch) pieces
2 tbsp Greek-style natural unsweetened yogurt
30g (1 oz) butter
1 tbsp double cream
1tbsp adrak lahsun ka masala (see below)
3 green cardamoms, seeds only
1/2 tsp ground cumin
1/2 tsp freshly grated nutmeg
2 green finger chillies, finely chopped
1 tbsp groundnut or vegetable oil
2 tbsp Cheddar cheese, finely grated

Method

 Sprinkle lemon juice and salt over the chicken pieces,

cover and set aside.

 Mix the yogurt, half the butter, the cream, adrak

lahsun ka masala, cardamoms, cumin, nutmeg, chillies,
the oil, and cheese and blend into a smooth paste.
Pour over the chicken, making sure it is all well coated,
and marinate the meat for 1 hour, covered, in the
refrigerator.

 Soak 4 - 6 wooden skewers in cold water for 15

minutes to prevent them burning. Skewer the chicken
and barbecue, or grill under a preheated grill, for 10
minutes on each side until light brown and cooked
through, or simply bake in a preheated 180°C /
350°F / gas mark 4 oven for 15 minutes or until the
chicken is cooked.

 Halfway through cooking, baste with the remaining

butter (melted).

 Serve hot or cold on the skewers with jeers

chawal <click here> or khasta roti <click here>

Serves 2

Adrak Lahsun ka Masala - Ginger and garlic Paste

Ingredients

115g (4oz) root ginger peeled and coarsley chopped

115g (4oz) garlic cloves

Method

 In a food processor blend the ginger and garlic

together to a smooth paste.

 If necessary, add 15 ml (1 tbsp) cold water.

 Store in a covered container in the refrigerator for up

 to two weeks.

Makes approx 100ml (3 1/2 fl oz)

Manju Malhi
Recipe from India with Passion
www.britspice.co.uk

©Manju Malhi 2004

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