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!
Chicken thigh 600gms
Marinade Step One
Ginger Garlic paste 4 tbsp
Green chilli paste 1tbsp
Salt (or to taste) 2tsp
Marinade Step Two
Hung Yoghurt 1 cup
Grated Mozzarella ½ Cup
Coriander Powder 2tsp
Cumin Powder 1tsp
Garam Masala 1tsp
Fenugreek leaves 1tsp
· Coriander chutney, onions rings and lemon wedges
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
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