Chicken Malai Tikka | Murg Malai Tikka
Chicken malai tikka is made from tender and juicy boneless chicken pieces that are marinated to perfection with a paste made from a mixture of chilies, cashew nuts, lemon juice, and coriander leaves. It is further blended with yogurt, fresh cream, corn flour, fenugreek leaves, and a variety of aromatic spices. It is then grilled with butter to a nice golden-brown and crispy exterior.
Ingredients
- 500 grams chicken boneless, cut into small pieces
To make the masala paste:
- 4 pieces green chilies broken into small pieces
- 3 tbsp coriander leaves
- 12 pieces cashew nuts
- 2 tsp lemon juice
To marinate the chicken:
- 1 tsp ginger garlic paste
- 1 tsp white pepper powder
- 1 tsp chaat masala powder
- ½ tsp garam masala powder
- 3 tbsp fresh cream
- ¼ cup yogurt whisked
- 2 tbsp corn flour
- 1 tbsp dried fenugreek leaves
- 1 tsp salt
To grill the tikkas:
- 1 tbsp butter
To garnish the tikkas:
- Cheese dip as required
- Coriander leaves as required, chopped
- Onion rings a few
- Pudina leaves a few
- Lemon wedges as required
Instructions
- Take 500 grams of boneless chicken, cut into small pieces, wash them and keep aside in a bowl to dry.
- Now, take 4 pieces of green chilies (broken into small pieces), 3 tbsp of coriander leaves, 12 pieces of cashew nuts and 2 tsp of lemon juice in a mixie jar and make the masala paste. Check the consistency.
- Pour this mixture to the bowl with chicken pieces along with 1 tsp of ginger garlic paste, 1 tsp of white pepper powder, 1 tsp of chaat masala powder, ½ tsp of garam masala powder, 3 tbsp of fresh cream, ¼ cup of whisked yogurt, 2 tbsp of corn flour, 1 tbsp of dried fenugreek leaves, 1 tsp of salt and mix everything very nicely. Cover the bowl and keep it in the fridge for about half an hour.
- Take it out after half an hour and insert each marinated chicken piece one by one in bamboo or metal skewers. Complete as many skewers as required and keep them aside on a plate.
- Now, melt 1 tbsp of butter in a grilling pan and spread it nicely all over the surface.
- Now, place the skewers on it one by one. Let them cook on one side for about 8 to 9 minutes over a medium to low flame, before flipping them to cook the other side. Let them cook for another 8 to 9 minutes.
- Remove them from the pan when nicely done and the color changes to light golden brown and complete the cooking process by roasting each skewer on direct flame.
- Your tasty and creamy homemade chicken malai tikka is done. Put them on a plate, garnish with a thick cheesy dip and few chopped coriander leaves and serve them hot along with a few onion rings, pudina leaves, and lemon wedges.
Subscribe to My YouTube Channel Mitar Cooking!
Notes
Do not add water to make the masala paste. Its consistency should be thick.
Refrigeration is necessary for proper marination and binding.
Instead of roasting the chicken pieces on direct flame like I have done, you can smoke them with charcoal and butter.
Though I have not done it, you may also grill them on a charcoal oven for a more authentic taste.
Do not add food color or even red chili powder to the marinade because it will change the traditional white color of chicken malai tikka.
Nutrition Info (Estimation Only)
Nutrition Facts
Chicken Malai Tikka | Murg Malai Tikka
Amount per Serving
Calories
311
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
115
mg
38
%
Sodium
1879
mg
82
%
Potassium
708
mg
20
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
34
g
68
%
Vitamin A
383
IU
8
%
Vitamin C
2
mg
2
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!