AuthorChef’s Spice BoxChicken malai tikka is a chicken dish popularised in the Indian sub continent during the Mughal era. The dish is popular in India, Bangladesh, Pakistan and UK. It is traditionally small pieces of boneless chicken baked over charcoal after marinating in Indian spices and Dahi. The word tikka is a Persian word meaning “bite” or “pieces” It is also a chicken dish served in punjabi cuisine.
Let’s take 1 boneless chicken breast and cut it into small pieces.
Now we will marinated these chicken pieces in a bowl. Add chicken pieces in a bowl.
Add salt 1/2tsp, then add black pepper powder 1/4tsp, add ginger garlic paste 2tbsp,
Mix all together, our first marination is ready, now we will keep it for 20 minutes on rest in a refrigerator.
Let’s prepare our second marination, take a separate bowl and add Hung curd 3/4 cup.
Add fresh cream 1/2cup, add green chilli paste 1tsp, add garam masala powder 2tsp, Kasuri methi 1tsp and white pepper powder 1/4tsp.
Now add salt 1tsp (we already added salt in first marination so do not add salt more than 1tsp)
Now add corn flour 1tbsp for crispness. Mix all together properly.
Now add our marinated chicken in the second marination and mix all together.
Now keep the marinated chicken at rest for at least 1 hour in a refrigerator.
Now take the bamboo skewers and soak it into water for 5 to 10 minutes.
If you don’t have skewers then you can also cook it on pan as it is.
Now we will place our chicken pieces into bamboo skewers with some onions and capsicum.
Now we will take our Prestige Durastone hard anodised pan with 6 layer non stick coating.
Let’s heat the pan and add some oil.
Now place the prepared chicken skewers into the pan. Keep the flame low.
Now cook the chicken skewers from each side for 3 - 4 minutes.
Brush some oil or butter so that chicken doesn’t dry.
Once it is cooked from each side. Then it is ready to serve.
Now sprinkle some chaat masala and squeeze some fresh lemon. Serve hot.
Ingredients
Directions
Let’s take 1 boneless chicken breast and cut it into small pieces.
Now we will marinated these chicken pieces in a bowl. Add chicken pieces in a bowl.
Add salt 1/2tsp, then add black pepper powder 1/4tsp, add ginger garlic paste 2tbsp,
Mix all together, our first marination is ready, now we will keep it for 20 minutes on rest in a refrigerator.
Let’s prepare our second marination, take a separate bowl and add Hung curd 3/4 cup.
Add fresh cream 1/2cup, add green chilli paste 1tsp, add garam masala powder 2tsp, Kasuri methi 1tsp and white pepper powder 1/4tsp.
Now add salt 1tsp (we already added salt in first marination so do not add salt more than 1tsp)
Now add corn flour 1tbsp for crispness. Mix all together properly.
Now add our marinated chicken in the second marination and mix all together.
Now keep the marinated chicken at rest for at least 1 hour in a refrigerator.
Now take the bamboo skewers and soak it into water for 5 to 10 minutes.
If you don’t have skewers then you can also cook it on pan as it is.
Now we will place our chicken pieces into bamboo skewers with some onions and capsicum.
Now we will take our Prestige Durastone hard anodised pan with 6 layer non stick coating.
Let’s heat the pan and add some oil.
Now place the prepared chicken skewers into the pan. Keep the flame low.
Now cook the chicken skewers from each side for 3 - 4 minutes.
Brush some oil or butter so that chicken doesn’t dry.
Once it is cooked from each side. Then it is ready to serve.
Now sprinkle some chaat masala and squeeze some fresh lemon. Serve hot.
