Sunday, 8 January 2012

Malai Chicken Tikka

I recently got married and moved to UK. Seeing the varieties of cheese and the easy availability of them in the nearby supermarkets, I started experimenting with them, one at a time. I started with mozarella, parmesan and a long list awaits in the queue..... Here I have tried a desi version with the cheese ....our famous malai chicken tikka.... the subtle flavour of the cheese, the sweetness of cardamom and the sharp edge of coriander and chillies will simply burst in your mouth. And God! I promise, it tasted heavenly..... Give it a go guys!

Marinade 1
Chicken - 500 g (boneless)
Black or white pepper powder - 1 Tablespoon
Cardamom powder - 1/4 Tablespoon
Ginger garlic paste - 1/4 Tablespoon
Salt - a pinch
Marinade 2
Cheese - 50 g
Thick yoghurt - 2 Tablespoon
Single cream - 5 Tablespoon
Fresh coriander - 8 twigs
Green chilli - 6
Salt - to taste
Oil - 1 Tablespoon

1. Cut the boneless chicken preferably the breast piece into small cubicles and marinate with the marinade 1 for half an hour in the fridge.
2. While the chicken marinates grind the coriander and green chillies into a fine paste.
3. Now mash the cheese (I used mozarella) into a fine paste,add the yoghurt,cream,coriander and green chilli paste,salt and whip them together into a fine paste without any lumps.
4. Add the marinated chicken to the second marinade and mix then well.Make sure that each chicken cube is coated well with the marinade.
5. Care should be taken while adding salt as we have added in the first marinade and the cheese has salt in itself. Taste the second marinade before adding the raw chicken.
6. Pop the marinated chicken into fridge for 2 to 4 hours or even longer to get better results.
7. Take the chicken out of the fridge, drizzle oil and mix well and arrange the chicken in the wooden skewers.
8. Line the oven tray with aluminium foil and arrange the skewers such that they don't touch each other.
9. Pre-heat the oven to the maximum temperature available in your oven for 10 mins and pop-in the tray into the oven for 25-30 mins.
10. Remember to turn the skewers upside down in between so that they get evenly cooked.
      Delicious, hot sizzling malai chicken tikka is ready. OMG! am drooling now! :-) 

* Serve the tikka with chat masala sprinkled and lemon squeezed on top along with onions and lettuce to get the extra punch. 

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