Malai Chicken Tikka, English / Urdu Recipe



Malai Chicken Tikka


  1. 1 tsp lemon juice
  2. 1\2 tsp salt
  3. 2 boneless and skinless chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
  4. 2 tbsp Greek-style natural unsweetened yogurt
  5. 30g (1 oz) butter
  6. 1 tbsp double cream
  7. 1tbsp adrak lahsun ka masala (see below)
  8. 3 green cardamoms, seeds only
  9. 1/2 tsp ground cumin
  10. 1/2 tsp freshly grated nutmeg
  11. 2 green finger chillies, finely chopped
  12. 1 tbsp vegetable oil
  13. 2 tbsp Cheddar cheese, finely grated

•    Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
•    Mix the yogurt, half the butter, the cream , adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.
•    Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.
•    Halfway through cooking, baste with the remaining butter (melted).
•    Serve hot or cold on the skewers with zeers rice or khasta roti.

Adrak Lahsun ka Masala – Ginger and garlic Paste

115g (4oz) root ginger peeled and coarsley chopped
115g (4oz) garlic cloves

•    In a food processor blend the ginger and garlic together to a smooth paste.
•    If necessary, add 15 ml (1 tbsp) cold water.
•    Store in a covered container in the refrigerator for up to two weeks.


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