Afghani Murg Malai Tikka

Ingredients

• 500 gBoneless chicken (cubes)
• 1 1/2 tbspVinegar (1st marination)
• 1 tbspGinger garlic paste (1st)
• 1 tbspOil (1st marination)
• to tasteSalt (1st marination)
• 1/2 cupHung curd
• to tasteSalt (2nd marination)
• 1/2 tbspGinger garlic paste (2nd)
• 1 tbspFresh cream (2nd marination)
• 1 tbspOil (2nd marination)
• 1/2 tbspCrushed black pepper (2nd)
• 1/2 tspChaat masala (2nd)
• 1 tbspButter (2nd marination)
• 2 tbspCashew powder
• 1 tbspChopped coriander
• 1 tspCardamom powder
• 1/2 cupFresh cream (to finish)
• 2 tbspButter (to finish)
• 1Cheese cube, grated
• 1/2 tbspCrushed black pepper (to finish)
• a pinchChaat masala (to finish)

Method

1. 1

   Mix the chicken with everything under the first marination (vinegar, ginger garlic paste, oil, salt) and rest 15 minutes — this tenderises and seasons the meat.

2. 2

   In a separate bowl whisk together everything under the second marination — hung curd, salt, ginger garlic paste, cream, oil, crushed pepper, chaat masala, soft butter, cashew powder, chopped coriander and cardamom powder.

3. 3

   Add the first-marinated chicken into the second marinade, coat well, and rest 30 minutes (or up to 2 hours covered in the fridge).

4. 4

   Thread on skewers or place on a hot tawa with a little oil. Grill or pan-cook on medium until lightly golden and just cooked through, 6-8 minutes.

5. 5

   In a small pan melt the finishing butter, stir in the fresh cream, grated cheese, crushed pepper and chaat masala. Add the cooked tikka pieces and toss to coat in the silky sauce for 1 minute.

6. 6

   Serve immediately with onion rings, mint chutney and warm naan.