CHICKEN TIKKA - MALAI MURGH TIKKA
recipe for Creamy Chicken Tikka (Malai Murgh Tikka)
is published with the permission of Manju Malhi
from her book 'India with Passion'.
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
called Simply 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.
you would like to know more about the latest book, 'India
with Passion', <click
visit Manju's web site <click
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.
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Creamy Chicken Tikka
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
to make Creamy Chicken Tikka
lemon juice and salt over the chicken pieces, cover
and set aside.
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
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.
through cooking, baste with the remaining butter (melted).
GINGER AND GARLIC PASTE - ADRAK LAHSUN KA MASALA
for Ginger and garlic Paste
(4oz) root ginger peeled and coarsley chopped
115g (4oz) garlic cloves
to make Ginger and garlic Paste
a food processor blend the ginger and garlic together
to a smooth paste.
If necessary, add 15 ml (1 tbsp) cold water.
in a covered container in the refrigerator for up
to two weeks.
approx 100ml (3 1/2 fl oz)
from India with Passion