Chicken Malai Tikka

Famous for its smooth and silky texture, it is rumoured that the Chicken Shami Kebab was created especially for a toothless Lucknowi nawab. We live to reap the benefits of this luscious appetiser and its rich tapestry of taste, shaped into perfect tikkis pan-fried to golden perfection. Succulent ground chicken, subtly infused with a carefully selected array of spices, is meticulously balanced to create a harmonious blend. You can serve it as a delectable appetiser with a side of mint chutney or lemon wedges or use it as a protein-packed filling for sandwiches. The crispy crunch gives way to a moist, flavourful interior, ensuring every bite is a delightful experience.

The origin of Chicken 65 is shrouded in mystery. Some say it was invented in 1965 at the famous Buhari Hotel in Chennai, while others claim the ‘65’ represents the number of spices used. Regardless of its origin, this crispy snack has captured hearts and taste buds around the world. Chicken is marinated in a blend of fiery red chillies and other bold spices, then coated in a light batter before frying to golden perfection. It’s crispy on the outside, tender and juicy on the inside, and packed with a punch of flavours that are distinctly Indian. Whether you're enjoying it with a cold beer, as a snack, or as part of a larger meal, Chicken 65 is a culinary experience not to be missed.

A favourite for adults and children alike, Paneer Tikka’s creamy texture and versatility have a universal appeal that no one can resist. So, when you're at the helm of the kitchen crafting this delicacy, remember one golden rule: make extra! Any seasoned culinary artist will reveal that the secret lies in the marinade – the concoction of spices and yoghurt that transforms humble paneer cubes into bites of perfection. Psst, insider tip: the longer you let it marinate, the more layers of flavour it unveils. It's a culinary alchemy that elevates the dish from good to gourmet.

This iconic preparation originated in the kitchen of the Chettiar community, a wealthy community of traders and financiers who were traditionally vegetarians. They used fresh spices lavishly – the warmth of black peppercorns, the fragrance of curry leaves, and the earthiness of fennel seeds. They also prefer using sun-dried vegetables and meat to help maintain nutritional value. The rich flavour of Chicken Chettinad is a mastery of spice blending, blending tradition with innovation. Enjoy the hot flavours with a hint of coconut and tender chicken as you recreate the heart of South India in your home. Pair it with rice, dosa, or appam – or roti or naan for a North-South meeting point.