Malai Soya Tikka

Serves 4


500g Soya Cutlets, drained and washed
240ml double cream
120g natural yoghurt
120g grated cheese (mixture of processed and mozzarella cheese)
1 green chilli, finely chopped
1 tsp garlic paste
1/2 tsp black pepper powder
1/4 tsp ground mace (javitri)
1 tsp oil
1/2 tsp cornflour
1/4 tsp cardamom powder
1 tsp lemon juice
1/2 tsp ginger powder
1 tsp salt, to taste
Melted butter (for basting)
1 tbsp double cream (for tossing)
1 tsp finely chopped coriander leaves
Finely sliced red onion and green coriander chutney, to serve


Remove the cutlets from the sticks, wash and then pat dry the Soya Cutlets with a paper towel. Carefully cut each cutlet into 5/6 pieces. Or simply score each cutlet if you wish to keep them whole.

In a large bowl add the grated cheese, mash the grated cheese with the help of your hand to avoid any lumps. Add the yoghurt, double cream, and cornflour and mix well. Then add the chopped green chilli, ginger powder, garlic paste, lemon juice, ground mace and black pepper powder, salt (to taste) and green cardamom powder combine all the ingredients, then add the oil and mix well.

Add the pieces of Soya Cutlets to the marinade, ensure each piece is well coated. After mixing the Soya Cutlets with the marinade mixture, refrigerate for at least 2 hours.

Preheat the oven to 220 C (400 F) Gas Mark 7, remove the marinated cutlets from refrigerator and place the pieces on an oven grill pan mesh grid. Keep the left over marinade to one side. After 4 minutes brush each piece with butter and then continue cooking for a further 2 minutes. After 2 minutes turn the cutlets and brush with butter and cook for a further 4 minutes.

Carefully remove the Soya Cutlets and place on a plate. In the left over marinade add 1 tablespoon of double cream and mix well then toss the cooked Soya Cutlets in this mixture.

Serve on a plate, garnish with chopped coriander. Along with finely sliced onion and green coriander chutney.

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