murgh malai

Dishoom, p. 272–273

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 chilli pomelo salad (page 115) for a refreshing, sustaining lunch.