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Recipe of the Month

Date Created: 8 Feb 2017 11:38

Malai Murg Tikka – A delicate and mild chicken tikka which will please even the most chilli-fearing and unadventurous. This beautiful dish has been created by Cyrus Todiwala, Chef Patron of Cafe Spice Namaste in London.

• 3 chicken breasts, each breast cut into four equal (or select a smaller size if you like)
• 1 tablespoon of double cream
• 3 tablespoons of thick yoghurt
• 1½ tablespoons of grated cheddar cheese
• 1 tablespoon of ginger garlic paste
• 6 cardamom powdered or 1 level teaspoon of readymade cardamom powder
• ½ teaspoon of cumin powder
• ½ teaspoon of nutmeg powder
• 1 small green chilli, finely chopped. This is optional (if you like a little nice flavour add a chilli)
• Salt, to taste
• 1 teaspoon of lemon juice
• 1 tablespoon of mustard oil

• Cut the chicken breasts as desired, sprinkle salt and lemon juice on them and set aside in a bowl.
• In another bowl blend in all of the other ingredients with a whisk until the cheese blends in. Note, in ready grated cheese this may be difficult unless you chop it finely at first.
• Once blended, mix the chicken in well and check the marinade for seasoning
• Wipe clean the edges of the bowl, cover and place in the refrigerator
• Cook it under the grill using a regular grill pan with rack. Place the pieces joined to one another on a skewer, baste with a bit of melted butter and cook on one side until golden brown (approximately 6-8 minutes) before turning it over carefully so that the pieces do not separate. 
• Cook for another 6-8 minutes and you will notice the colour will come rather quickly because of the cheese and cream. Therefore do not keep the flame too high. This way the chicken will cook gradually from within and then be ready for turning only once.
• When the product is finished you should not only get a beautiful colour but a lovely texture for the chicken.
• When or if char grilling you will have to be careful not to place the chicken directly on the grill as this will make them stick and perhaps burn the coating. 
• It is best to skewer the pieces and place them supported just above the metal grill.
• In a tandoor the chicken is suspended on a skewer so the chance of direct contact with the metal or charcoal does not arise.

To serve
• Serve with naan, salad and yoghurt.

Cafe Spice Namaste is Cyrus and Pervin Todiwala's renowned Indian restaurant minutes from the Tower of London. Here, cooking and hospitality are a way of life, and an extensive menu offers a refined and contemporary take on traditional Indian dishes drawing on the Todiwalas' rich Parsee culinary heritage. A commitment to sustainability, supporting local farmers and a code of discreet and elegant service has made this a firm favourite after 22 years. 

To view Cafe Spice Namaste's restaurant profile, please click the link below.

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