Malai Chicken Tikka: The cooking technique was a revelation

From the Food from Fire Cookbook.

Malai Chicken Tikka had several interesting aspects. First, the recipe has two marinades:

• The pineapple marinade: Combine a pineapple, 8 cardomam pods, 3 tbsp of olive oil in a blender. Season with salt and pepper. Marinade the chicken in the resulting mush for 30 minutes.
• The creamy marinade: Blend together 50g of ginger, a garlic clove and some chillies. Mix together with 60ml of double cream, 50g of cream cheese and 120ml of yoghurt. Use 1 tbsp of cornflour to thicken if required. Put the tikkas on skewers and pour the creamy marinade over the top. Marinade for 6 hours.

The second interesting part of the recipe was the cooking technique. Let the BBQ get extremely hot before cooking each skewer for 3 minutes on both sides. Take the skewers off the heat for 10 minutes to rest. Bast and cook again for 3 minutes on both sides. Serve.

This cooking technique made the meat perfect: hot but still juicy. Completely cooked but not tough. At first, I thought that the marinades must have contributed to the perfect finish to the meat but I have since used this cooking technique with other BBQ chicken recipes and achieved the same result.