Chicken Malai tikka | Murg Malai Tikka
Chicken malai tikka needs no introduction. This creamy, succulent and melt in your mouth appetizer is a favorite at any Indian gathering. Malai tikka is nothing but boneless chicken pieces, marinated in yogurt and cheese and grilled to perfection in a tandoor. I made these today and my DH was absolutely bowled over by the authentic taste!
Adapted from Chef Harpal Sokhi
2 boneless, skinless, Chicken Breast
2 tsp Clarified butter/ghee/oil/butter
1 tbsp Vinegar
A pinch Nutmeg powder
A pinch White pepper Powder
1 tbsp Ginger-Garlic-Green Chilli Paste ( 3G paste)
1/2 cup, grated, Processed Cheese
2 tbsp Greek yogurt / Hung curd
1 tbsp Heavy Cream / Malai
1/4 – 1/2 tsp Cardamom Powder (or to taste)
1 tbsp Cornstarch (or as required)
2 tsp Oil
1) Wash and cut chicken breast to equal size pieces and pat dry with a paper towel. Make sure they are dry before you start the marination.
2) Marination – Step 1
Take the chicken pieces and add vinegar, 3G paste, nutmeg powder and pepper powder. Mix well to make sure the chicken is well coated. Using a fork, prick the chicken pieces and keep aside for 30 minutes. 20 minutes in the refrigerator followed by 10 mins at room temperature.
3) Marination – Step 2
In the meanwhile, prepare the second marinade.
A. In a plate or a tray, take grated cheese and rub it with your palm and knead it until the grated strands come together.
B. To the mashed cheese add Greek yogurt, a tablespoon at a time and combine well. Add cream next and mix well to form a smooth paste.
C. Season the paste with salt and cardamom powder. Taste the marinade and adjust the seasoning.
D. Add the cornstarch and oil to the paste. Combine well. The paste should be thick and not runny.
4. Marinate chicken with the above paste and set aside in the refrigerator for 2 hours. Make sure the chicken pieces are well coated.
5. Put the chicken on skewers, and place it on a baking tray. Do not overload the skewers. Apply the remaining marinade on the chicken pieces. Make sure the pieces are spaced out. If using wooden skewers, pre-soak the skewers in water for 30 minutes.
6) Different ways to cook the above prepared chicken. You may choose any one –
Bake – Pre heat the oven at 425ºF and bake for 10 mins. Flipping the side mid way. Then, brush it with ghee/oil and broil it for 6-8 minutes until the desired color is achieved. Do not over broil or the chicken might become hard.
Air fry – Cooking instructions vary from company to company. Please refer to the instruction booklet.Use small skewers.
For Philips : Preheat the air fryer at 200ºC for 5 minutes. Cook for 5- 7 minutes. Reduce the temperature to 160ºC and cook for another 3-4 minutes or until cooked through. Flip the skewers once in the middle. (information source:Vahchef)
Broil – Broil for 10 – 12 minutes or until the chicken is cooked and the desired color is achieved. Once the chicken is almost cooked, brush it with ghee/oil to achieve the desired color.
You may use gas oven/ gas tandoor/ grill or even a skillet to cook the chicken. Whichever way to decide to cook the chicken, just make sure the chicken is cooked through and is no longer pink on the inside.
7) Once done, cover the chicken with aluminum foil for a few minutes after cooking. Serve hot with mint chutney or with a sprinkle of chaat masala & a dash of lime.
1. It is important to pat dry chicken before marination. Tender chicken works best for malai tikka.
2. The quantity of cardamom powder varies depending on how mild or strong you prefer. The taste of the cheese should not be overpowering. I used slightly more than 1/2 tsp.
3. The paste should be thick as it helps coat the pieces better. You may use a food processer / blender to whip.
4. Green Chili is optional. you may just use ginger-garlic paste.
5. Be careful while adding salt, as the cheese already contains salt.
6. It is best served hot & fresh.
I’m taking this succulent dish to Angie’s Fiesta Friday #42 🙂
Hope she likes it 😀
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