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  • Creamy Chicken Malai Tikka

    The best piece of chicken 🍗 you have ever put in your mouth! 😲Creamy, melt-in-your-mouth Chicken Malai Tikka

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  • RECIPE

    INGREDIENTS

    450 gram chicken thighs, boneless
    2 1/2 tablespoon ginger paste
    2 tablespoon garlic paste
    1 teaspoon white pepper powder
    1 1/4 teaspoon salt, or to taste
    butter, for basting
    1 egg, medium, lightly beaten
    1/2 cup amul cheese, or britannia cheese, grated
    170 ml cream
    6 green chillies, deseeded and finely chopped
    1/3 cup coriander leaves, plus 1 tablespoon, fresh, chopped
    1/2 teaspoon mace, ground into a powder
    1/2 teaspoon nutmeg, ground into a powder
    3 tablespoon cornflour

    COOKING METHOD

    1. Cut each boneless thigh into 4 to 6 pieces depending upon the size of the thigh. Flatten slightly with a mallet. Rub the well chicken with the ginger, garlic, white pepper powder and salt and set aside for 15 minutes.
       
    2. Place beaten egg in a bowl and whisk in the grated cheese and cream. Add green chillies, coriander, mace, nutmeg, cornstarch, and salt and mix till well incorporated. Rub the chicken pieces with the marinade and set aside for at least 6 hours, preferably overnight, up to 24 hours, refrigerated.
       
    3. Remove chicken from the refrigerator at least 1 hour before cooking. Preheat oven to its highest grill setting – 450-500 degrees Fahrenheit. Skewer the chicken with bamboo or metal skewers, snaking each piece onto the skewer, piercing it at least 3 times. The pieces on one skewer should be gathered together fairly closely.
       
    4. Grill in the hot oven for 10 to 14 minutes till slightly charred in parts outside and cooked through. Baste with melted butter halfway through the process. Serve hot.
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