Murgh malai

You can cook this dish under a grill, in a griddle pan or even on a barbecue. You will need 4-6 metal skewers for the chicken.

SERVES 4 PREP 30 mins plus at least 12 hrs marinating COOK 20 mins EASY

4 garlic cloves, peeled 5cm piece ginger, grated 1 tbsp malt vinegar 500g chicken thigh fillets 85g mature cheddar, finely grated

1 tbsp Greek yogurt 60ml double cream

1 egg small bunch coriander, leaves picked

2 green chillies, deseeded 3 tsp cornflour

2 tbsp melted butter, for basting

1 Grind the garlic, ginger and 1 tsp sea salt to a fine paste. Add the vinegar and mix well. Put the chicken in a large bowl and add 1 tsp of the vinegar mixture, then stir to coat the chicken. Cover and chill in the fridge while you prepare the rest of the marinade.

2 Blend the cheese, yogurt, cream, egg, coriander, chillies, cornflour and 11/2 tsp salt. Add the remaining vinegar mixture and stir well to combine. Remove the chicken from the fridge, pour the marinade over it and mix. Cover and marinate in the fridge for 12-24 hrs.

3 Turn on the grill. Thread the chicken onto skewers, leaving a little space between the meat. Grill for 12-20 mins, turning and basting with butter regularly, until slightly charred and cooked through. Rest for 5 mins before serving.

4 Serve with a red onion, tomato, cucumber and coriander salad, coriander sprigs and lemon wedges.

PER SERVING 388 kcals • fat 26g • saturates 15g • carbs 4g • sugars 1g • fibre none • protein 34g • salt 3.9g