Name: Murgh Malai
Yield: Serves 4–6
Cuisine: Indian
Ingredients: 10 g ginger paste; 2 tbsp malt vinegar; 90 g mature Cheddar, grated; 2 tbsp full-fat Greek yoghurt; 50 ml double cream; ½ medium egg, beaten; 15 g cornflour; 1½ tsp fine sea salt; 20 g coriander stalks, very finely chopped; 2 green chillies, deseeded and finely chopped; ½ tsp fine sea salt; 500 g boneless, skinless chicken thighs; A generous squeeze of lime juice; Lime wedges; 20 g unsalted butter; A few pinches of kabab masala; Coriander leaves; 12 g garlic paste

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Dishoom

By Shamil Thakrar , Kavi Thakrar and Naved Nasir

Published 2019

About

With the exception of paneer, cheese does not play a role in traditional Indian recipes. But somewhere, a canny chef must have come up with the idea of using it for a rich marinade, instead of the usual yoghurt. This version also includes coriander stems and green chillies, though it is relatively mild. Chicken thigh meat is used in preference to breast, because it is softer in texture and will carry more of the flavours of the dish.

Murgh malai can be cooled and shredded into our <