Murgh Malai Tikka

EQUIPMENT

• ▢Glass Mixing Bowls
• ▢Baking Tray
• ▢Skewers

INGREDIENTS 

• ▢1 Pound Boneless Chicken (rinsed and cleaned)
• ▢1 tablespoon Lemon Juice
• ▢½ teaspoon Salt

FIRST SET OF INGREDIENTS

• ▢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 (or Curry Powder)
• ▢Salt to taste

SECOND SET OF INGREDIENTS

• ▢¼ cup Hung Curd (thick Market curd/yogurt)
• ▢¼ cup Low fat Shredded Mozzarella cheese
• ▢1 tablespoon Dried fenugreek leaves
• ▢1 tablespoon Chopped cilantro leaves
• ▢3 tablespoons Cream
• ▢2 tablespoons Oil

INSTRUCTIONS

• Clean, rinse, and cut the chicken into cubes.
• In a large bowl mix chicken with lemon juice and salt.
• Mix it well. Let it marinade for 30 minutes in the refrigerator.
• Meanwhile, let’s assemble all the ingredients listed under ‘The first set of ingredients.’ Combine all the above ingredients in a bowl.
• Assemble: all the ingredients listed under ‘second set of ingredients.’ If cilantro, green chilies or garam masala aren’t your favorites, then feel free to leave them out. Your tikkas will still turn out good. Combine both the ingredients (the first set of ingredients + the second ingredients) in a large bowl.
• Mix it well. Do the taste test.
• Add chicken. Rub this marinade onto the chicken. Marinade chicken in this mix for 5-6 hours or overnight
• Preheat oven @400 degree F. Remove chicken from the fridge and thread the pieces onto the skewers. Evenly divide the pieces between 6 skewers.
• Cook for 25-30 minutes turning them once in between until cooked through.

RECIPE NOTES

Cooking Tips to make the Best Murgh Malai Tikka

» Role of yogurt in malai tikka – When it comes to flavorful, juicy chicken, dairy-based marinades, such as cream and yogurt-based, are the best marinade to tenderize the chicken. 

Yogurt contains acid that helps break down the protein wall. And as the chicken becomes more acidic, it absorbs more moisture and flavors. 

» Role of cornstarch – it coats the chicken and helps the tikkas to stay nice and juicy when it’s grilled. 

» Role of kasoori methi – So suffice to say, I love dried fenugreek leaves in all my chicken dishes. In other words, when it comes to flavoring chicken, kasoori methi is my first choice, hands down.

Kasoori methi adds a wonderfully unique flavor to any chicken dish. 

» Marination time – do not cut back on this. You can marinate the chicken malai tikka anywhere from 30 minutes – 8 hours. But the longer you marinate the tikkas, the better flavor you will get.

Marination gives these tikkas enough time to soak up the moisture, and when you are grilling the malai tikkas, it does not dry out as a result of exposure to the high heat.