Chicken Malai Tikka
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 650 g chicken breast fillets, cut into chunks
- 80 ml double cream
- 30 g cashew nuts
- 3 garlic cloves
- 10 g fresh ginger, grated
- 3 green cardamom pods
- 0.5 tsp white pepper
- 1 lemon, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 394 kcal
- Protein
- 39.6 g
- Carbohydrate
- 4.6 g
- of which sugars
- 1.7 g
- Fat
- 23.7 g
- of which saturates
- 8 g
- Fibre
- 1.6 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the cashew nuts in 30ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Mix the cashew paste with the double cream, garlic, ginger, crushed cardamom seeds, white pepper and lemon juice, and coat the chicken.
- 3
Marinate in the fridge for at least 1 hour.
- 4
Thread onto skewers, brush with the vegetable oil, and grill under a hot oven grill, or on a griddle, for 10-12 minutes, turning, until lightly charred and cooked through with no pink remaining.
- 5
Rest for 2 minutes before serving with rice or salad.
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