• Tiffin&Table

Chicken Malai Tikka - the home made version

Succulent pieces of chicken marinaded in ginger, garlic and stringy mozzarella cheese - add a spinach wrap and some greek yoghurt to left overs (if there are any!!) for an enviable lunch.



The malai tikka is the creamier and milder (but not any less delicious cousin of the chicken tikka). When I first moved overseas we were able to to get Chicken Tikka in most restaurants but not the malai tikka. A damsel never in distress, this was my main motivation to learn how to make the perfect one! The great thing about this recipe is that it is really simple but with fantastic results – and ones that have served me well at a number of family and work events. It can be made with chicken on the bone or boneless chicken, can be spiced up for those who like it hot and is a particular hit with children and adults who want flavour and spice but not the heat.

“The key thing is the two stage marinade – it must be done separately with no short-cuts!”

Malai Tikka – Smart Cooking Tip

Use the leftovers in a spinach wrap with some greek yogurt Pair for a easy to eat lunch that will be the envy at your work!

Also an easy dish to personalise, for example you can add 2tsp Cardamom powder or a Cashewnut paste (blanch 6 to 8 cashew nuts with a green chilli and then blend with some water to get a smooth paste) in marinade 2 for a little something extra! Safe to say it is one of the dishes I keep going back to when I am asked to bring a plate!


Recipe

Chicken thigh 600gms

Marinade Step One

Ginger Garlic paste 4 tbsp

Green chilli paste 1tbsp

Salt (or to taste) 2tsp

Vinegar 1-1/2tbsp


Marinade Step Two

Hung Yoghurt 1 cup

Cream 2tbsp

Grated Mozzarella ½ Cup

Coriander Powder 2tsp

Cumin Powder 1tsp

Garam Masala 1tsp

Fenugreek leaves 1tsp

Cornflour 1tsp


To serve

· Coriander chutney, onions rings and lemon wedges


Steps

1. Cut chicken into equal pieces approximately 2inches each

2. First marinade: Mix the chicken with ginger-garlic paste, lemon juice and salt. Refrigerate for 30 minutes.

3. Second marinade: Prepare the second marinade by mixing all the listed ingredients

4. Apply marinade to the chicken and refrigerate for 6 to 8 hours.

5. Thread into a skewer and cook under the grill for around 12 to 15 minutes (or in the BBQ). Baste with butter and cook till chicken is cooked with a few charred edges.

6. Allow to rest for a minute and sprinkle with a pinch of Chaat masala (optional)

7. Serve with Green chutney, onion rings and some lemon wedges


Pin it for later here!


© 2018 by TIFFIN & TABLE. All images, recipes and original text are copyright protected. Where not copyrighted these have been sourced from the web and appropriate attribution used. Do not copy or publish content with prior consent.

 

DISCLAIMER:The information provided on this website and associated social media platforms is for general purposes only and should NOT be considered as professional advice. I am NOT a licensed or a medical practitioner so always consult professional help.