Ingredients with Measurements:
- 500 grams boneless chicken
- 1 cup hung curd
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon black pepper powder
- Salt to taste
- 2 tablespoons cream
- 2 tablespoons melted butter
- 1/4 cup grated cheese
- 1 tablespoon chopped coriander leaves
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. Cut the chicken into bite-sized pieces and set aside.
2. In a mixing bowl, add hung curd, ginger-garlic paste, lemon juice, garam masala powder, coriander powder, cumin powder, red chili powder, turmeric powder, black pepper powder, and salt. Mix well.
3. Add cream, melted butter, grated cheese, and chopped coriander leaves to the mixing bowl. Mix well.
4. Add the chicken pieces to the mixing bowl and coat them well with the marinade. Cover the bowl and refrigerate for at least 2 hours.
5. Preheat the grill or oven to 200°C.
6. Thread the marinated chicken pieces onto skewers.
7. Grill or bake the chicken skewers for 10-12 minutes or until the chicken is cooked through and slightly charred.
8. Serve hot with mint chutney and onion rings.
Time:
Preparation time: 15 minutes
Marination time: 2 hours
Cooking time: 10-12 minutes
Temperature:
Preheat the grill or oven to 200°C.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 280
Fat: 16g
Protein: 28g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Hung curd can be substituted with Greek yogurt.
- Chicken can be substituted with paneer or tofu.
- Cream can be substituted with coconut cream.
- Grated cheese can be substituted with paneer or tofu.
Variations:
- Add chopped mint leaves to the marinade for a refreshing flavor.
- Add a pinch of saffron to the marinade for a rich flavor.
- Add chopped green chilies to the marinade for a spicy flavor.
Tips and tricks:
- Use boneless chicken for easy skewering.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Brush the chicken skewers with oil before grilling or baking to prevent them from sticking to the grill or oven rack.
Storage instructions:
Leftover Malai Tikka can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Malai Tikka in a preheated oven at 180°C for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Malai Tikka on a platter with mint chutney and onion rings.
Garnishes:
Garnish the Malai Tikka with chopped coriander leaves and lemon wedges.
Pairings:
Malai Tikka pairs well with naan, roti, or rice.
Suggested side dishes:
Serve Malai Tikka with mint chutney, onion rings, and a side salad.
Troubleshooting advice:
- If the chicken is not cooked through, grill or bake it for a few more minutes.
- If the chicken is dry, marinate it for a longer time or brush it with oil before grilling or baking.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Cook the chicken to an internal temperature of 75°C to ensure it is safe to eat.
- Refrigerate leftover Malai Tikka promptly.
Food history:
Malai Tikka is a popular Indian appetizer that originated in the Mughal era.
Flavor profiles:
Malai Tikka has a creamy, tangy, and slightly spicy flavor.
Serving suggestions:
Serve Malai Tikka as an appetizer or a main course.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian