Murgh Malai Tikka Recipe

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Creamy Chicken Tikka
Chicken Breasts – 500 gms, boneless, cubed
Ginger Garlic Paste – 2 tblsp
White Pepper Powder – 1/2 tsp
Cheese – 2 tblsp, grated
Egg – 1, small, whisked
Green Chillies – 4, finely chopped
Coriander Leaves – 1/2 cup, chopped
Mace Powder – 1/8 tsp
Nutmeg Powder – 1/8 tsp
Cornflour – 1/2 tblsp
Cream – 1/3 cup
Oil for basting
Salt as per taste
Bamboo Skewers

1. Combine ginger garlic paste, salt and pepper powder in a bowl.
2. Marinate the chicken pieces in this for 20 to 30 minutes.
3. Combine all the other ingredients, except oil, in another bowl.
4. Marinate the chicken in this for 4 hours.
5. Skewer the chicken cubes and roast in a preheated oven/tandoor for 5 minutes at 140C/275F.
6. Remove and drain off the excess marinade by hanging the skewers.
7. Brush the chicken pieces with oil and roast again for 2 to 3 minutes.
8. Remove the chicken pieces from the skewers and transfer them to a plate.
9. Garnish with coriander leaves and lemon wedges.
10. Serve hot with mint chutney.

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