Murgh Malai Tikkas will bring some much-needed brightness into your home! Murgh Malai Tikkas are chicken bites cooked in a creamy marinade of yoghurt, cheese, ginger, garlic, and chilli. The creamy yoghurt provides a nice contrast to the heat of the ground chilli paste and the warmth of the garam masala powder. (Chicken Tikka Masala)
This is a simple recipe that is perfect for a weeknight meal. I use boneless chicken thighs since they cook quickly and keep their moisture. It's excellent served with a green chutney and some bread and finished with a touch of garam spice and chaat masala.
A recipe for soft, juicy kababs on skewers made with chicken malai tikka that will melt in your mouth. Tender pieces of boneless chicken are marinated in a unique blend of Pyogurt, cream, cheese, papaya, and spices are grilled or baked together. Ideal for an outside luncheon or barbeque.
This recipe for chicken malai tikka is ideal for an outside BBQ or lunchtime.
|Prep Time: 15 mins||Cook Time: 20 mins|
|Total Time: 35 mins||Servings: 25 Kababs|
3 boneless chicken thighs or breasts, sliced into bite-size portions.
6 skewers (wooden or metal).
a sprig of cilantro for decoration.
slices of lemon.
1 tablespoon garlic and ginger paste.
2 tablespoon papaya paste (raw).
2 tbsp strong cheddar cheese, grated.
2 tablespoons plain Greek yoghurt.
2 tsp. thick cream.
1/2 teaspoon powdered white pepper.
2 minced green chilies.
2 tablespoons vegetable oil.
2 tblsp cornstarch.
to taste with salt.
1 cilantro leaf bunch.
1 bundle of mint leaves.
1 sliced small tomato.
3 peeled and sliced garlic cloves.
2 green chilli peppers.
to taste with salt.
Follow these simple steps to make delecious murgh malai tikka at home.
Mix the marinade ingredients thoroughly in a deep glass bowl with a mixing spoon before adding the chicken pieces. Cover with cling foil and chill for a couple of hours, or longer if using breast meat (preferably upto 24 hours).
Shake off any excess marinade before threading the chicken pieces onto skewers.
Cook on a hot grill, basting frequently with oil or butter. Repeat on the other side. Remove when burned somewhat (20-25 minutes).
If using the oven, arrange the chicken skewers on an aluminium foil-lined baking tray and bake for 1 hour at 400 degrees F. Turn the skewers over once after half an hour. Brush with oil or butter when finished.
Serve hot with the cilantro-mint chutney and lemon wedges, garnished with chopped cilantro.
Put all of the chutney ingredients in a blender and puree until smooth.
If using chicken breasts, lengthen the marination duration to 24 hours. Because this meat tends to become tough when cooked at high temperatures, you should marinate it for a longer period of time.
In Pakistani grocery stores, ginger-garlic and papaya pastes are readily accessible. To make your own, simply combine the needed amounts of ginger and garlic with a little water, then repeat with the papaya. The papaya does not need to be peeled.
Before using the wooden skewers, soak them in water for a couple of hours.
The marination time has not been stated in the recipe card because it fluctuates.
175.9 kilocalories 2.4 g carbohydrates 12.4 g protein Fat: 11.7g 3.5 g saturated fat 6.1g polyunsaturated fat 46 mg cholesterol 624 mg sodium Fiber: 0.2g Sugar: 1.4g.
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