MURGH MALAI TIKKA RECIPE

 

Murgh Malai tikka is a chicken dish where marinated chicken pieces are grilled over charcoal. In this term – Murgh malai tikka, Murgh means chicken; Malai means cream, and tikka refers to pieces of meat or veggies marinated in a spicy mix. Collectively, it means – chicken pieces marinated in a spicy cream-based mixture.

This malai chicken recipe calls for a combination of flavorful ingredients, and they include-

Chicken– I prefer to cook tikkas with boneless skinless chicken breasts. But it will work with any kind of chicken meat.

Lemon juice – helps to tenderize the meat and adds a fresh pop of flavor.

Set of marinade – cashew paste, ginger-garlic paste, cornstarch, green chilies, and a blend of spices like – green cardamom powder, salt, cumin powder, red chili powder, and garam masala powder.

 Tips to Make Perfect Tikka Every time –

1. Marinate the chicken overnight (if time permits). This helps in tenderizing the chicken further and helps it absorb all the flavors from spices + herbs.
2. If using Wooden Skewers, soak them in water for 20-30 minutes. This is extremely important and prevents the wooden skewers from burning when you bake or grill the tikka.
3. Use fresh chicken as opposed to a frozen one as its more tender and fresher.
4. If using ‘Kasoori Methi/Dry Fenugreek Leaves’, then just sprinkle them 5-10 minutes before grilling/baking. Marinating the chicken in these leaves can make the chicken sour.
5.  To make the chicken extra juicy, slather a generous amount of oil/ghee on top before serving. This tenderizes the cooked chicken tikka further and makes them extra juicy.

INGREDIENTS MURGH MALAI TIKKA –

FIRST MARINADE –

• 500 gm Boneless Chicken (rinsed and cleaned)
• 1 tablespoon Lemon Juice
• ½ teaspoon Salt

SECOND MARINADE–

• 3 teaspoons Cashew Paste
• ¼ teaspoon Green Cardamom powder
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 teaspoon Crushed green chilies
• 2 tablespoons Cornstarch
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili Powder
• 2 teaspoons Garam Masala Powder
• Salt to taste
• ¼ cup Hung Curd (thick Market curd/yogurt)
• ¼ cup Low fat Shredded Mozzarella cheese
• 1 tablespoon Dried fenugreek leaves
• 3 tablespoons Cream
• 2 tablespoons Oil

Read Other Recipes –

1. JUICY OVEN BAKED CHICKEN BREAST
2. BENGALI FISH CURRY | MACCHER JHOL
3. CHICKEN SEEKH KEBAB | CHICKEN KABAB RECIPE
4. EASY AND QUICK CHICKEN KURMA | CHICKEN KORMA RECIPE
5. SPICY SLOW-COOKED MUTTON CURRY | MUTTON CURRY RECIPE
6. TANDOORI PRAWNS RECIPE | MICROWAVE OVEN PRAWNS RECIPE

INSTRUCTIONS TO MAKE MURGH MALAI TIKKA–

1. Clean, rinse the chicken cubes.
2. In a large bowl mix chicken with lemon juice and salt.
3. Mix it well. Let it marinade for 30 minutes in the refrigerator.
4. Meanwhile, let us assemble all the ingredients listed under 'The first set of ingredients.'
5. Combine all the above ingredients in a bowl.
6. Assemble all the ingredients listed under 'second set of ingredients.
7. Combine all the ingredients mentioned under SECOND MARINADE in a large bowl.
8. Mix it well. Do the taste test.
9. After 30 mins take put the chicken and Add chicken in the bowl.
10. Rub the prepared marinade onto the chicken. Marinade chicken in this mix.
11. Cover with cling wrap or place a lid and let seat for 5-6 hours or overnight.
12. Preheat oven @200-degree Celsius.
13. Remove chicken from the fridge and thread the pieces onto the skewers. Evenly divide the pieces between 6 skewers.
14. Cook for 25-30 minutes turning them once in between until cooked through.
15. Bake for 10 minutes and turn them to another side.
16. Remove from the oven. Generously brush with butter.

Now Transfer the chicken from the skewers to a platter and serve hot.

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