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Chicken Malai Tikka

 Chicken Malai Tikka / Creamy Chicken Tikka is undoubtedly the most unique recipes in the land of kebabs and tikkas. The creamy marinade holds on the chicken and gives a wonderful aftertaste. The smokiness comes from the charred edges that adds to the aesthetics of the tikka. It takes time for the marinade to get inside the chicken, making it tender, but the end results are to drool for. Squeeze some lime on top and enjoy the most fabulous starter. Takes time and effort but trust me its worth it. Here's the recipe that gives you exactly the same results as served in a restaurant, the charred edges, the creamy texture, the smoky aroma, the first mouthfeel, all at one place.



Ingredients

  • 500 g Chicken
  • 10 Cashew (paste)
  • 2.5 Tbsp Hung curd
  • Coriander Leaves (finely chop)
  • 4 Green Chilies (paste)
  • 2.5 Tbsp Hung Curd
  • 4 Tbsp Fresh Cream
  • 1.5 Tsp Ginger Garlic Paste
  • 1 tsp Black Pepper Powder
  • Salt to taste
  • 1 tsp Garam Masala Powder
  • 1 tbsp Corn flour
  • 1 tbsp Lemon juice
  • Butter (melted)
  • Bamboo skewers




Method
  1. In a bowl mix together hung curd, cream, cashew paste, green chili paste, chopped coriander leaves, ginger garlic paste, black pepper powder and salt.
  2. Mix it well and add the chicken cuts.
  3. Coat the chicken in the marinade, cover and let it sit overnight in the fridge.
  4. It's best to let it marinate for 24 hours, the chicken becomes more tender and succulent.
  5. Soak some bamboo skewers before stacking the tikkas
  6. Place the tikkas one by one, not too close to each other.
  7. Oil a pan on medium heat and place the skewers gently. Do not move too much, let it sit for 5 minutes, then cook the other side.
  8. Once the sides are golden brown, hold the skewers from both end on the gas range
  9. Rotate at the same time and pot butter from top, the flame should char the edges. Giving the perfect smoky flavour.
  10. Serve while its still hot with onion rings, mint raita and lemon wedge.

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