Using a chicken malai tikka recipe, you can make tender, juicy kababs that will melt in your mouth. A special marinade made of yogurt, cream, cheese, papaya, and spices is applied over tender pieces of boneless chicken before they are grilled or baked.
The chicken curry tikka is smooth, creamy, and juicy. And quite simple to make at home. You’ve found the proper site if you’re seeking a recipe for chicken malai kabab. Here, I’ll show you how to prepare chicken malai tikka, which is creamy, tender, and juicy.
Chicken malai tikka is also known as murgh malai kebab is a rich kabab of Mughlai cuisines. Boneless chicken pieces are marinated in cheese, cashew, and cream-based marination with a small amount of yogurt. It has a distinct flavor of elaichi (green cardamom) powder.
Ingredients for Chicken malai tikka
- 200 gm chicken
- 15 to 20 cashew nuts
- 2 tablespoons cooking oil
- 2 tablespoons fresh cream
- 1 tablespoon yoghurt( curd )
- 1 tablespoon butter or oil for busting
- 1/2 teaspoon lemon juice
- 1/3 cup grated processed cheese
- 1/4 teaspoon green chili paste or white pepper powder
- 1/4 teaspoon ginger garlic paste
- 1/4 teaspoon green cardamom powder
- 1/4 teaspoon salt or as per taste
Instructions for Chicken malai tikka
- Chicken chunks should be cut into bite-sized cubes before being seasoned with lemon juice, salt, and green chilli paste.
- After thoroughly combining them, marinate for 15 to 20 minutes.
- After 10 minutes of soaking, drain the cashew nuts and combine them with the cheese. Utilizing a little water, blend them into a fine paste.
- Place the paste in a bowl for mixing. Salt, fresh cream, green cardamom powder, curd, and cooking oil are also added. To prepare malai tikka paste, thoroughly combine all the ingredients.
- Now combine the first batch of marinated chicken pieces with this malai mixture in a pleasing manner to ensure that the masala is well distributed throughout.
- To marinate and absorb all flavours, keep them in the refrigerator for three to four hours.
Set a baking sheet in the oven and preheat it to 240°C.
- The chicken pieces will then be threaded one by one onto an iron skewer or wooden sticks that have been pre-soaked in water for 15 minutes.
- Place the shewer or wooden sticks over the baking sheet now, and bake the chicken for 15 minutes, or until it turns crisp and brown.
- After 7 to 8 minutes of cooking, rotate the shewer and coat it with oil or butter to ensure even cooking on all sides.
- On a tawa or pan, you can prepare chicken malai tikka similarly.
- Serve hot with onion rings and green chutney.
Typically, green chutney (cilantro mint sauce), lemon wedges, and onion slices are served with kebab and tikka.
You may also serve chicken malai tikka as a side dish with some Indian flatbreads, such as garlic naan, butter naan, and paratha.
Tips and variations
- Busting with butter or oil is important while cooking chicken malai tikka as the creamy texture get quickly burnt.
- You can use this marinade with fish, shrimp or vegetables. Marinate for 30 minutes or so.
- You can also add some finely chopped green herbs like mint or cilantro to marinade.
- Use a kitchen cloth to hold the shewer as you cook them in the tandoor.
- Don’t cut the chicken breast in very small pieces else it will become dry while cooking.