murg malai tikka

Murg malai Tikka/Chicken Tikka

Malai Murgh Tikka
These are tender & succulent cubes of boneless chicken that melts in mouth as they are marinated in creme (malai), cheese, herbs & spices then skewed and cooked in a tandoor or grilled to perfection.
Boneless chicken breasts                          800gm
Ginger Garlic paste                                  50 gm
Malt vinegar                                             1 tbsp
Cheese                                                     100 gm
Coriander steam                                       1 tbsp

Green chilies                                            1 tbsp

Cream                                                       100ml

Egg                                                           ½  no 

White pepper powder                               ½  tsp
Salt                                                      2 tbsp
Butter/ Oil                                           for basting
First Marination
Sprinkle Malt vinegar, GG paste and salt over the chicken pieces, cover and set aside for 20 minutes.
Second Marination
 Take a flat vessel, grate cheese and mash it with your palm. Add egg white and mix it with cheese and rub until the cheese dissolves.
Squeeze the chicken pieces and add to this mixture 
Add cream gradually then other ingredients and mix thoroughly, making sure it is all well coated, and marinate it for 1 hour.
Skewer the chicken and cook them in a preheated tandoor for 10 minutes on each side.
Baste the Tikka properly and cook it again until light brown and cooked through.
Dishing Technique
Take it out from the skewer. Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings, lemon wedges and some carved salad of your choice.Serve immediately with mint chutney.

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