Malai Chicken Tikka with Desi Slaw

• 700g skinless chicken breast, skinned, boned and cubed into tikka pieces, approximately 4cm
• 130g cheddar cheese, finely grated
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 finger green chillies
• 275ml double cream
• 1 tsp green cardamom powder
• 1 tsp white pepper
• 1 tsp salt
• 100g cashew nuts (made into a thick paste with about 90ml water)
• 1 ½ tbsp dried fenugreek leaves, crushed
• 3 tbsp white vinegar
• 75ml vegetable oil
• 3 tbsp coriander, chopped for garnishing, optional

Recipe for Desi Slaw

• 1 small white cabbage (700gms before trimming), finely shredded/sliced
• 2 carrots, peeled and grated
• 2 spring onions, finely sliced
• 250g mayonnaise
• 3 tbsp coriander, chopped
• ½ tsp salt
• ½ tsp coarse black pepper
• 1 tsp cumin powder
• ¼ tsp red chilli powder
• ¼ tsp garlic powder
• ¼ tsp paprika