Eid Special Appetizer Snack: Eid-al-Adha is incomplete without meat, chicken and seviyan. If you’re confused about the snacks, add this murgh malai tikka to your appetizer menu and blow everyone's mind. The juiciness and the tender taste of this tikka are incredible. It’s a quick recipe, but the marination process is a little long. Nevertheless, you can’t miss the tantalizing flavours of the malai tikka. Now all you need to gear up and start preparing for this delicious feast.
Ingredients For Marination:
Ingredients For Marination:
- 500 gm boneless chicken (clean and cut into bite-size cubes)
- Wooden or metal skewers
- Half cup cashew paste
- 1 large red onion (cut into diced / bite-size cubes)
- 1 tbsp dried fenugreek leaves
- 1 cup heavy curd / thick curd
- 4 tbsp cream
- 2 ginger- garlic paste
- Freshly chopped coriander leaves
- 1 tbsp lemon juice
- 1 tsp white pepper powder
- 2 tbsp cooking oil
- 2 tbsp cornflour
- 2-3 green chillies (paste)
- Butter and cream for garnishing
- Salt, as per taste
Image: Flickr
How To Make Murgh Malai Tikka aka Chicken Malai Tikka?
- For this finger-licking malai tikka recipe, you need to take a large bowl for marination. Keep in mind the marination is the core of this dish. The better you marinate the chicken, the better the taste will embrace.
- Take a large bowl, mix the marinade ingredients that are boneless chicken, thick curd, cream, ginger-garlic paste, lemon juice, white pepper powder, cooking oil, green chili paste, cashew paste, and salt. Mix properly to combine the ingredients and coat a layer on the chicken pieces. We’ll add the rest of the ingredients after the marination process until they release their taste.
- Keep this in the refrigerator for a couple of hours, more if you’re using breast bone-in meat, then preferably keep up to 24 hours in the fridge.
- After the marination process, add leftover ingredients, large diced onion, fenugreek leaves, cornflour, freshly chopped coriander, again give them a good mix or toss.
- Preheat the oven to 200 degrees. Now thread the chicken pieces onto the skewers, coat the piece and shake the excess marination paste.
- Put diced onion after one chicken piece. Transfer them to the oven.
- Cook on a hot grill mode and basting with some butter on a regular interval basis. Cook until they turn golden smokey brown.
- If you’re not using skewers, place them onto a baking tray with an aluminium foil-lined up. Bake them for 30-40 minutes. And in both, the process, turn the skewers or pieces once.
- When it’s done, brush it with some more butter.
- Place them on a plate, garnish them with cream, chopped coriander leaves.
Your murgh malai tikka is ready; serve this with green mint chutney.
Also Read
Let’s make green mint chutney.
- Take a bunch of coriander leaves, mint leaves, one small diced tomato, 4-5 garlic cloves, 1 tsp roasted cumin powder, 3-4 green chilli with some thick curd and salt the taste.
- Blend them in a blender. (don’t add water as the curd and salt have water content).
Serve this with chicken malai tikka and enjoy with some sliced onions.