Grilled Creamy Chicken

Grilled Creamy Chicken

Made With Our Delicate Korma Curry -
2 SERVES
SERVES 2
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
Anjum Signature

Tailored to Taste
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.
Ingredients
  • 2 chicken breast, cut into 1” cubes
  • 1 packet of The Spice Tailor Delicate Korma Curry
  • Salt
  • 40g cheddar cheese, finely grated
  • Serve with 1 spring onion, chopped and 1 lemon, quartered
  • 4 skewers, soaked for 30m
Method
  1. 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.
  2. 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.
  3. 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.
Tailored to Taste
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.
  • 2 chicken breast, cut into 1” cubes
  • 1 packet of The Spice Tailor Delicate Korma Curry
  • Salt
  • 40g cheddar cheese, finely grated
  • Serve with 1 spring onion, chopped and 1 lemon, quartered
  • 4 skewers, soaked for 30m
  1. 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.
  2. 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.
  3. 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.
MADE WITH OUR DELICIOUS
Delicate Korma Curry
A truly versatile curry with a beautifully aromatic, delicately spiced and nutty flavour that showcases some of India’s finest spicing. Perfect with red meats, chicken, seafood, vegetables, paneer or eggs.
£3.00
( / )
100p per 100g
Free delivery on order over £25
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