These creamy chicken skewers are marinated in yoghurt and cream with garlic, ginger, green chillies and coriander. Adding a rich coating to the chicken, the secret to this marinade is grated cheese, which clings to the meat as it cooks under a hot grill. This versatile marinade is a malai tandoori recipe – the word “malai” means cream – and can be used for vegetarian dishes too. I love cooking cauliflower florets in the same marinade. I serve these chicken tikkas with a sprinkling of chaat masala, although you can add a squeeze of lime juice instead.
Serves 4
chicken thighs 640g, boneless, skinless, cut into bite-sized pieces
melted butter for basting
garam masala a pinch
chaat masala a pinch
