Chicken Malai Tikka

Name: Chicken Malai Tikka
Cuisine: Indian
Ingredients: 450 gms. boneless chicken cubes; 1 tbsp. ginger-garlic-green chilies paste; to taste salt; 1/2 tsp. pepper powder; 1 tsp. roasted corinader-cumin powder; 1 tbsp. melted butter; as required wooden skewers , soaked in water for an hour; 1 tbsp. oil; 1 tbsp. lime juice; 1 cup hung yoghurt; 2 tbsp. cream; 2 tbsp. cheese; as needed oil to grease; as needed green chutney and onion rings to serve

Bethica Das @kitchen_flavours

Sharjah (UAE)

#Grilling/Barbeque - These melt-in-the-mouth Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with some green chutney and onion rings. And not to forget with a dash of lime.

I tried to keep the cream, butter and cheese to the minimum. In that way one can have these Tikkas guilt free. They can also be stuffed in parathas along with some sliced onion, coriander leaves and ketchup / kasundi / mint chutney and served as chicken rolls.

Bethica Das @kitchen_flavours

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Ingredients

450 gms. boneless chicken cubes
1 tbsp.ginger-garlic-green chilies paste
to tastesalt
1/2 tsp.pepper powder
1 tsp.roasted corinader-cumin powder
1 tbsp.melted butter
as requiredwooden skewers , soaked in water for an hour
1 tbsp.oil
1 tbsp.lime juice
1 cuphung yoghurt
2 tbsp.cream
2 tbsp.cheese
as neededoil to grease
as neededgreen chutney and onion rings to serve

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Steps

1

Marinate the chicken with the ginger-garlic-green chilies paste, salt, pepper powder, lime juice, coriander-cumin powder and 1 tbsp. oil for 2-3 hours in the refrigerator.
2

Combine the yoghurt, cream, cheese and butter till smooth. Add this mix to the chicken and marinate further in the refrigerator for 7-8 hours.
3

Grease the skewers with a little oil and string the chicken cubes. Grill for 30 minutes. Halfway through flip the skewers and grill further.
4

For a smokey effect, place the skewers on a steel wire mash directly on the flame and heat grill them for a minute..
5

Serve, garnished with onion rings and green chutney