Malai Chicken Tikka
Malai Chicken Tikka
Ingredients:
- Lemon juice – 1 tsp
- Salt – 1/2 tsp
- Boneless and skinless chicken breasts – 2 approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
- Greek-style natural unsweetened yogurt – 2 tbsp
- Butter – 30 gm (1 oz)
- Double cream – 1 tbsp
- Adrak lahsun ka masala – 1 tbsp (see below)
- Green cardamoms – 3 seeds only
- Ground cumin – 1/2 tsp
- Freshly grated nutmeg – 1/2 tsp
- Green finger chillies – 2 finely chopped
- Vegetable oil – 1 tbsp
- Cheddar cheese – 2 tbsp finely grated
Method:
- 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
Ingredients:
- Ginger root – 115 gm (4oz) peeled and coarsley chopped
- Garlic cloves – 115 gm (4oz)
Method:
- 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.
4 comments
it was nice
Awesome.. Very tasty!
Yummy and EASY!!!!