Chicken kebab

Give an Indian flavour to chicken kebabs with tikka masala paste and fresh coriander

Indian name: Malai Tikka

What you need:

• 4 thin wooden skewers
• 20g cheddar cheese, finely grated
• 1 egg yolk
• 2 garlic cloves, crushed
• 2cm piece of fresh ginger, grated
• 75g Greek yogurt
• 100ml double cream
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh coriander, chopped
• 3 tbsp Patak's Tikka Masala Curry Paste
• 6 skinless chicken breasts, diced
• 1 tbsp vegetable oil

What you do:

1. In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and Patak's Tikka Masala Curry Paste. Stir well and season with salt.
2. In a separate bowl, toss the chicken in oil, then add to the marinade mixture and coat well. Marinate in the fridge for 2 hours or overnight.
3. Soak the skewers in cold water for 30 minutes. Thread the chicken onto skewers and grill under a medium heat for 12-15 minutes, turning occasionally, until cooked. Discard any remaining marinade.

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