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Malai Tikka

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Malai Tikka

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Description

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Murgh Malai Tikkas are bite size pieces of chicken cooked in a creamy marinade with yoghurt, cheese, ginger, + garlic + and chilli. There is a balance of flavour from the creamy yoghurt along with the heat of the ground chilli paste + and + warmth from the garam masala powder.

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Description

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Murgh Malai Tikkas are bite size pieces of chicken cooked in a creamy marinade with yoghurt, cheese, ginger, - garlic - and chilli. There is a balance of flavour from the creamy yoghurt along with the heat of the ground chilli paste - and - warmth from the garam masala powder.

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Ingredients

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  • 550gms chicken thighs cut to bite size pieces
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  • 1 tbsp malt vinegar
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  • 4 garlic cloves ground to a paste
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  • 1” ginger ground to a paste
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  • 1 ½ tbsp Greek yoghurt
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  • 50mls double cream
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  • 1 heaped tsp corn flour
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  • 25gms cheddar cheese grated
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  • 1 tsp green chilli paste (add a bit less if you prefer less spicy)
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  • 1 tsp finely chopped coriander leaves
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  • Salt to taste
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  • Melted butter for basting
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  • Pinch garam masala powder
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  • Pinch chaat masala powder or lime juice
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  • Green chutney and onion rings to serve
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Steps

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  1. + Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes. + In a separate bowl mix together the greek yoghurt, double cream with the corn flour well making sure there are + no + lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt. +
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  2. Add this mix to the chicken and marinate 20 minutes or preferably overnight.
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  3. Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and + thread + the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook under the grill for + 12-15 + minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked + through + slightly charred around the edges.
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  4. Take the chicken off the skewers and rest them over roti or naan. Sprinkle with a pinch of garam masala + powder + and chaat masala. Serve with a green chutney and onion salad.
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Ingredients

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Steps

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  1. - Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes. - In a separate bowl mix together the greek yoghurt, double cream with the corn flour well making sure there are no - lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt. -
    2. -
  2. Add this mix to the chicken and marinate 20 minutes or preferably overnight.
    3. -
  3. Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread - the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook under the grill for 12-15 - minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through - slightly charred around the edges.
    4. -
  4. Take the chicken off the skewers and rest them over roti or naan. Sprinkle with a pinch of garam masala powder - and chaat masala. Serve with a green chutney and onion salad.
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