Chicken malai tikka is also known as murgh malai kebab, Reshmi kebab, chicken malai kebab. chicken malai tikka is one of the most popular appetizer from Mughlai cuisine. Murgh means chicken, Malai means cream, and tikka refers to pieces of chicken. It is a Main Course meal.
Preparation time: 3:45 hours
Cooking time: 12 minutes
Chicken : 12 medium Pieces
Egg : 1 pcs
Cornflour : 15gm/ 3 Tbs
Cream : 160ml
Ginger paste : 40gm/ 6¾ tsp
Garlic paste : 35gm/ 6 tsp
White Pepper powder : 5gm/ 1 tsp
Salt to taste
Cheddar Cheese : 60gm/ ½ cup
Green Chilies : 6-8 pieces
Butter for basting
Coriander : 20gm/ ⅓ cup
Mace and Nutmeg powder : 3gm/ ½ tsp
Step:1 Clean and remove the chicken skin.
Step:2 Take the bowl,Add the ginger and garlic pastes to the seasoning and rub the chicken pieces with this mixture. Keep aside for 15 minutes.
Step:3 Break egg in a bowl. Grate cheese and mash.
Step:4 Remove stems, wash, slit, deseed and finely chop green chillies. also Clean, wash and finely chop coriander.
Step:5 Mix cheese, green chillies, coriander and the remaining ingredients with the egg, whisk and rub the chicken pieces with this mixture. Keep aside for 3 hours.
Step:6 The Oven, Pre-heat to 275 F.
Step:7 Skewer the chicken pieces an inch apart. Keep a tray underneath to collect the drippings.
method:1 Roast in a moderately hot tandoor for approximately 5 minutes.
method:2 again Roast in a charcoal grill for 5-6 minutes.
method:3 again Roast in a pre-heated oven for 6 minutes.
method:4 Remove from the oven and hang the skewers to let excess moisture drip off (approx 2-3 minutes), baste with butter and again roast in a oven for 3 minutes.
finale: Ready your chicken malai tikka and serve with accompaniments.
green chutney or mint chutney