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

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

Comments

Shorshe Maach ( Bengali fish curry in mustard sauce )

Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...

Chana Kabab

Chana Kabab or Chickpea Kabab is a healthy take on the world of kababs. With a good source of carbohydrates and proteins this chana kabab recipe is the most accurate way to enjoy this dish without worrying about health too much. The filling is a crucial part of this recipe as it provides the necessary crunch to the kabab, you can make a roll by putting inside a roti or use it as a wrap by adding sauces of your choice. A comfort food that is delicious and healthy at the same time, what more can you ask for ?😂 Ingredients 2 cups Chickpea (kabuli chana) 2 bayleaf a pinch of baking soda salt to taste 3 tbsp vegetable oil + required oil for frying 1 tsp cumin seeds 1/2 tsp fennel seeds (sauf) 1 tsp chopped green chilies 2-3 finely chopped onions 1 tsp ginger garlic paste 1/2 tsp cumin powder 1/2 tsp coriander powder 1 tsp red chili powder 1.5 tsp amchur powder (dry mango powder) 1 tsp garam masala powder for the filling 1-2 finely chopped onions 4 green chilies (...

Dahi waale aloo

Dahi wale aloo or potatoes cooked in yogurt gravy is a rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal. Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the...

The Spice Pan

Search This Blog