For Chicken Malai Tikka

• Take two tablespoons of marinade mix and add the hung curd to it.
• Add ginger-garlic paste and smoked mustard oil to the marinade mix.
• Now add the chicken steaks and let it rest for two hours.
• Keep the one inch dices of bell pepper, onion and capsicum ready.
• Skewer the marinated chicken and the vegetables.
• Cook it in a tandoor/griddle pan/grill.

For Custard

• Add an egg, skimmed milk, low fat cream, salt and black pepper in a bowl.
• Whisk the mixture well and strain in case of any lumps.
• Add parsley for seasoning and mix well.

For Quiche

• Add malai chicken tikka, chopped bell pepper and capsicum to a casserole.
• Add grated cheddar cheese along with custard on top.
• Bake it in a preheated oven for 25-30 mins at 160° C.
• Check if it is cooked by poking a knife in the centre. If it’s runny, it needs to be cooked more.
• Sprinkle some freshly chopped parsley on top and serve.