How to Make Afghani Malai Tikka
Afghan cuisine is undeniably unique. Afghan kebab is most oftenly found in restaurants and outdoor vendor stalls. The most widely used meat is lamb. Recipes differ with every restaurant. Afghan kebab is served with naan, rarely rice.
Other popular kebabs include the lamb chop, ribs and chicken. Try this afghani malai tikka prepared with boneless chicken.
- Boneless chicken – ½ kg
- Garlic ginger Paste – 1 tsp
- White Pepper Powder – 1 tsp
- Hung yogurt – 4 tbsp
- Salt – 1 tsp
- Thinly chopped Green Chili – 4
- White vinegar – 1 tbsp
- Cream – 2 tbsp
- Fried crushed cumin seeds – 1 tsp
- Corn flour – 2 tbsp
Take a bowl, add all above ingredients and apply on the chicken pieces, leave for an hour. Then skew the chicken pieces on skewers, BBQ, grille or bake in oven for 6-7 minutes and then put them a side for 2 to 3 minutes. Now apply olive oil on chicken with brush and bake for 7 to 8 minutes. Serve hot and yummy afghani malai tikka with salad and chutney.