Chicken Malai Tikka recipe
Ingredients:
500g chicken breast (cut into bite-sized cubes)
1/4 cup fresh cream
1/4 cup hung curd (thick yogurt)
2 tbsp grated cheese (preferably processed cheese)
2 tbsp ginger-garlic paste
1 tbsp green chili paste (adjust to taste)
1 tbsp lemon juice
1/2 tsp white pepper powder (or black pepper if not available)
1/2 tsp garam masala
1/2 tsp cardamom powder
Salt to taste
1 tbsp oil or butter (for cooking)
1 tsp kasuri methi (dried fenugreek leaves, optional)
Instructions:
1. Prepare the Marinade:
In a bowl, mash the grated cheese until smooth.
Add fresh cream, hung curd, ginger-garlic paste, green chili paste, lemon juice, white pepper powder, garam masala, cardamom powder, and salt.
Mix everything to form a creamy marinade.
2. Marinate the Chicken:
Add the chicken cubes to the marinade.
Ensure the chicken is well-coated. Cover and refrigerate for at least 2-3 hours or preferably overnight.
3. Cook on Stovetop:
Non-stick pan or tawa method:
1. Heat 1 tbsp oil or butter in a non-stick pan or tawa over medium heat.
2. Once hot, place the marinated chicken cubes in the pan, making sure not to overcrowd.
3. Cook on medium heat for about 4-5 minutes on each side, turning occasionally for even cooking. Ensure the chicken gets a golden-brown color.
4. You can brush the chicken with some extra oil or butter while cooking to enhance the flavor.
Grill pan method:
1. Preheat a grill pan over medium-high heat and brush it with some oil.
2. Place the marinated chicken cubes on the grill pan.
3. Cook for 5-6 minutes on each side, pressing gently to ensure even char marks.
4. Finish:
Once cooked, sprinkle crushed kasuri methi over the chicken (optional for added flavor).
Remove from heat when the chicken is tender and has a light char.
5. Serve:
Serve the Chicken Malai Tikka hot with mint chatni onion rings
