Malai tikka, chicken kebab

Method

1. In a large bowl, mix the cheese, egg yolk, garlic, ginger, yogurt, cream, mint, coriander and curry paste. Stir well and season with salt.

2. In a separate bowl, toss the chicken in the oil, then add to the 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 once, until cooked. Discard any remaining marinade. Serve with the Bund Gobi Aur Mattar Subzi (cabbage and green peas) and naan bread.