Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine, with restaurant style Chicken Malai Tikka, today’s special recipe. Don’t skip this recipe thinking that you need an oven or grill to prepare Chicken Malai Tikka. Just a tawa is enough to prepare this mouth-watering Chicken Malai Tikka. Enjoy the tricks I have used here, that change a homemade Chicken Malai Tikka into a restaurant style recipe. This is an authentic Chicken Malai Tikka tasting similar to Restaurant style without oven and grill
Welcome to the world of Hotspot Kitchen to enjoy and relish the authentic and traditional Cuisine, with restaurant style Chicken Malai Tikka, today’s special recipe. Don’t skip this recipe thinking that you need an oven or grill to prepare Chicken Malai Tikka. Just a tawa is enough to prepare this mouth-watering Chicken Malai Tikka. Enjoy the tricks I have used here, that change a homemade Chicken Malai Tikka into a restaurant style recipe.
Chicken Malai Tikka includes two stages of marination.
Take the chicken pieces in a bowl; add ginger garlic paste, garam masala, salt, and black pepper to it.
Then squeeze the lemon juice over the chicken and mix it well.
Allow to marinate for 30 minutes.
After first stage of marination, take another bowl; add cheese, curd, fresh cream, green chili paste, white pepper, coriander leaves, mint leaves, a pinch of salt, and mix them well to make a paste.
Add the marinated chicken to this paste and mix until the paste gets coated over the chicken pieces. Optionally, you can also cut onion and pepper bells in to cubes and coat them with this paste.
Place it in refrigerator for 4 hours.
Now soak the wooden skewer in water for 5 minutes.
Arrange the marinated chicken pieces and vegetables (optional) in the skewer with enough space between each of it.
Heat a tawa; add ghee and fry the chicken pieces in the skewer at a medium flame.
Rotate the skewer and cook all the sides. Roast it till it turns brown.
Each set takes 7 to 10 minutes to cook fully.
For this, arrange the skewers with chicken malai tikka in a pan and place a small steel bowl at the center of this pan.
Now heat a piece of charcoal in direct flame and keep it in the steel bowl.
Add ghee to the hot charcoal to get smoke and close it with a lid. Leave it for 15 minutes.
Now the restaurant style chicken malai tikka is ready to be served hot.
Ingredients
Directions
Chicken Malai Tikka includes two stages of marination.
Take the chicken pieces in a bowl; add ginger garlic paste, garam masala, salt, and black pepper to it.
Then squeeze the lemon juice over the chicken and mix it well.
Allow to marinate for 30 minutes.
After first stage of marination, take another bowl; add cheese, curd, fresh cream, green chili paste, white pepper, coriander leaves, mint leaves, a pinch of salt, and mix them well to make a paste.
Add the marinated chicken to this paste and mix until the paste gets coated over the chicken pieces. Optionally, you can also cut onion and pepper bells in to cubes and coat them with this paste.
Place it in refrigerator for 4 hours.
Now soak the wooden skewer in water for 5 minutes.
Arrange the marinated chicken pieces and vegetables (optional) in the skewer with enough space between each of it.
Heat a tawa; add ghee and fry the chicken pieces in the skewer at a medium flame.
Rotate the skewer and cook all the sides. Roast it till it turns brown.
Each set takes 7 to 10 minutes to cook fully.
For this, arrange the skewers with chicken malai tikka in a pan and place a small steel bowl at the center of this pan.
Now heat a piece of charcoal in direct flame and keep it in the steel bowl.
Add ghee to the hot charcoal to get smoke and close it with a lid. Leave it for 15 minutes.
Now the restaurant style chicken malai tikka is ready to be served hot.