Murgh Malai Tikka is a delicious combination of cream and chicken. This melt in your mouth tikka is made with fresh ingredients and subtle Indian spices that suits everyones palate. This dish is full of flavour and can serve as a yummy appetizer at your house parties. Inspite of not cooking it in the oven or tandoor the tikkas were simply cooked en point. I hope you like this recipe of mine and do let me know in the comments section when you try it. You can also try out my plain Chicken Tikka recipe if your fond of Indian appetizers
Ingredients
- 400 g boneless chicken cut into cubes
- 125 g fresh thick yoghurt/curd
- 50 g fresh cream
- 2 tsps of ginger garlic paste
- Coriander and green chilli paste ( I have used 2 green chillies and 1/2 a cup of chopped coriander for making a rough paste)
- 2 tsps black pepper powder
- salt to taste
- 1 tbsp of lemon juice
- 1 tbsp olive oil to shallow fry
| Marination Time : min 2 – 4 hrs | Cooking time 15 – 20 mins | Serves :3 |
Procedure to make Murgh Malai Tikka
-
Clean, wash and cut the chicken into cubes. Then add all the ingredients except for the oil and mix well. Make sure the chicken pieces are well covered with the marinade
-
Then cover with a kling wrap and refrigerate for about 2-4 hours. You could even marinate overnight for tender and juicy murgh malai tikka
-
Arrange the chicken on wooden skewers and shallow fry until golden brown from both sides. When you see liquid leaving from the sides turn on high flame until it begins to reduce. When it has evaporated 60% you could cover and cook for about 5 mins.
-
Your Murgh Malai Tikkas are ready to be served with mint chutney or just like that 🙂
More Recipes
Hot garlic chicken | Crispy Chicken in hot garlic sauce
Chicken tandoori without oven | How to make chicken tandoori
Burger king style chilli cheese bites ⎪ How to make Chilli cheese nuggets ⎪ Chilli cheese bites