Palash Mitra's Tandoori Murgh Malai Tikka
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g chicken thighs deboned and diced
  • 1 tbsp. ginger- garlic paste
  • 2 tsp. green chillies, finely chopped with seeds
  • 2 tsp. ginger, finely chopped
  • 3 tbsp. corn oil
  • 1 tsp. turmeric powder
  • 1 tsp. salt
  • ½ tsp. sandalwood powder (optional)
  • 1 tbsp. lemon juice
  • 2 tbsp. Greek style yoghurt
  • 120 ml double cream
  • A few strands of saffron
  • ½ tsp. Royal cumin
  • 2 tbsp. chopped garlic
  • 2 tbsp. coriander, finely chopped
  • 1 tbsp. cream cheese
  1. Pour the oil into a deep bowl and add the ginger-garlic paste, salt, turmeric, chopped green chillies, ginger, lemon juice and saffron.
  2. Add the chicken pieces and one half of the cream. Mix well and add the sandlewood powder if using. Rub this into the chicken to marinate while you prepare the second marinade.
  3. Heat the ghee over a low flame and add the royal cumin (black cumin) and let it splutter.
  4. Let this cool to room temperature.
  5. Pour this mixture over the chicken and then add the rest of the cream, the cream cheese, coriander and the yogurt.
  6. Allow to marinate for 24 hours.
  7. To cook the chicken, thread them onto skewers and grill over medium heat untill cooked through.
  8. Alternately bake in an oven at 180c for 6-8 minutes or until cooked through.
Recipe by Recipes For Indian Restaurant Style Cooking | at