The Best Chicken Malai Tikka or Murgh Malai Tikka - Succulently Beautiful
The Best Chicken Malai Tikka or Murgh Malai Tikka - Succulently Beautiful. Chicken Malai Tikka is succulently soft, juicy creamy chicken tikka that simply melt in your mouth. These tender pieces of boneless chicken are marinated in a unique blend of yoghurt, cream, cheese, and spices and cooked on a gas tandoor oven.
Ingredients
- 5 piece Chicken Thighs Boneless. Without skin
- 0.25 cup Thick Yoghurt Hang the usual dahi or use a Greek Yoghurt
- 1 piece Lemon Juice Medium Sized
- 1 Teaspoons Garlic Paste
- 1.5 Teaspoons Ginger Paste
- 1/2 Cup Cheese Any processed cheese (grated or even Parmesan or Cheddar or Cream Cheese)
- 1 Teaspoon White Pepper Powder
- 1 Teaspoon Cardamom Powder
- 1/2 Teaspoon Cumin Powder
- 2 piece Green Chillies Finely chopped
- 3 Tablespoons Coriander Leaves Fresh & finely chopped
- 170 ml Heavy Cream
- 3 Tablespoons Butter For basting
- 0.5 Teaspoon Salt To taste
- 1/2 Teaspoon Chaat Masala For garnishing
Instructions
- Get your ingredients ready.
- Hang the curd if it is not a thick one already.
- Wash and dry the chicken legs.
- Cut the legs into half and then into two pieces each.
- Coat the chicken in the lime juice, garlic paste and salt. Mix well and leave to marinate in the fridge for as long as you wish (at least 1 hours)
- Add the yoghurt, turmeric, garam masala, red chilli powder and black cumin powder to a bowl. Mix well until combined.
- Add the marinated chicken from 5.
- Mix again and leave in the fridge for approximately 1 hour ( but it is better overnight) before grilling
- Heat the gas oven tandoor on your gas stove and fill up the bottom tank with some water.
- Place the marinated chicken lehsuni tikkas on the tandoori plate.
- Cover it with the lid.
- Turn once after 10 minutes and baste them with some butter.
- Cook for another 5 minutes. Once cooked turn off the gas and rest for 5 minutes.
- Once done, sprinkle cut coriander leaves and lemon juice.
- Serve with sliced onions, mint & coriander chutney and lemon wedges.
Notes
- Marinate the chicken overnight (if time permits). This helps in tenderising the chicken further and helps it absorb all the flavours from spices + herbs.
- Use fresh chicken breasts as opposed to a frozen one as its more tender and fresh.
- To make the chicken malai tikka extra juicy, slather a generous amount of butter/ghee on top before serving. This tenderises the cooked murgh malai tikka further and makes them extra juicy.