This traditional Mughal dish from north India, top of plate, is known locally as reshmi kebab. It gets its satiny texture from long, overnight marinating, light cooking and the cream cheese, which acts as a tenderiser. You could substitute the chicken with scallops or large prawns.
Makes: 8
Preparation: 15 minutes, plus overnight marinating
Cooking: 10 minutes
The Corker recommends
The delicate flavour in this Mughal chicken dish is perfect with the haunting and aromatic fullness of this old-vine Mediterranean white (available in limited Waitrose branches or from www.waitrose.com/wine). Les Terres Salées Blanc Christophe Barbier 2004 Vin de Pays Côtes de Pérignan. Bin 52135; £15
