Recipe
for :
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Malai Murgh Tikka - Creamy Chicken Tikka
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|
 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
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.
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).
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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