CHICKEN MALAI TIKKA

Chicken Malai Tikka are bite size pieces of juicy chicken cooked in a creamy marinade made with cream aka malai, yogurt, ginger, garlic, chili and some warm spices.

(BAKED chicken malai tikka)

(BBQ chicken malai tikka)

I love these tender, succulent chicken kebabs for their melt-in-your-mouth texture. Uhhh! Literally the best chicken recipe ever!

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INGREDIENTS:

4 to 5 Green chilies
1/4 cup Coriander leaves
1/4 cup Spring onion whites or white onion
1 kg Chicken boneless (cubed)
1 tsp Meat tenderizer
2 tbsp Ginger garlic paste
1/2 cup Yogurt
1/2 cup Thick cream
1 tsp Black pepper
1/2 tsp White pepper
1 tsp Whole spice powder
2 tbsp Corn flour
1tsp Salt (or to taste)
3 tbsp Lemon juice
2 tbsp Oil or melted butter
1 tbsp Cream cheese (optional)

METHOD:

Make a paste of green chilies, coriander leaves & spring onion’s whites in a blender.
In a bowl, add chicken, green paste and all ingredients except butter.
Mix well and marinate for 2 to 3 hours minimum or preferably overnight.
Add oil or melted butter before cooking and mix well.
Bake at 170 degrees for 15-20 mins. You can also BBQ or shallow fry in a pan until it’s done.
Baste with butter or oil every 5 minutes and cook until the juices run clear and the chicken is cooked through, slightly charred around the edges (barbecue yields the best result)
Serve with hot naans, mint chutney and onion salad.