These succulent pieces of chicken are so easy to make but are so satisfying and delicious. These are inspired by a creamy version of the tandoori chicken served in Indian restaurants called Malai or creamy chicken.
Serve with 1 spring onion, chopped and 1 lemon, quartered
4 skewers, soaked for 30m
Pour the spices into a good pestle and mortar. Pound, remove the cardamom husks, leaving all the seeds in. Grind to a fine powder. Add the chilli in if you would like the heat but it won’t grind to a fine powder and will be like chilli flakes.
Add to the sauces along with the chicken, powdered spices, grated cheese and a little extra seasoning. Marinate for as long as possible, covered for a few hours in the fridge would be good. Bring back to room temperature before continuing.
Heat the fan-assisted grill setting in your oven and lightly oil a baking sheet. Place in the middle of the oven. Skewer the chicken and place in the oven, turn after 4 minutes. I like to rub the chicken in the juices that are on the pan. Baste with the sauces. Take out after another 2 minutes, check one to make sure it is done. Serve sprinkled with the spring onions and lemon wedges or with some tangy herb chutney.
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