Malai Chicken Tikka
Serves: 4-6
This dish is named malai tikka because malai in Urdu is cream. It is very soft and creamy to the touch and literally melts in the mouth. The malai tikka is traditionally served with sliced onion rings washed in cold water and sprinkled with salt and lemon juice, tomato and cucumber slices, and spicy green chilles. Also, you can have naan or rice with this dish. Be warned, there won’t be any leftover!
This dish is named malai tikka because malai in Urdu is cream. It is very soft and creamy to the touch and literally melts in the mouth. The malai tikka is traditionally served with sliced onion rings washed in cold water and sprinkled with salt and lemon juice, tomato and cucumber slices, and spicy green chilles. Also, you can have naan or rice with this dish. Be warned, there won’t be any leftover!
What you Need :
2 pounds boneless chicken legs and thighs cubed
Juice of ½ lemon
Salt to taste
¼ cup Sealtest 10% Half and Half Cream
1tsp white pepper
½ cup hara masala
1 tbs canola oil
1tbs Zaika papaya paste
Wooden skewers soaked in water to prevent burning
How To:
1. Wash and pat dry the chicken cubes.
2. In a bowl marinate the chicken in salt and lemon juice.
3. Add everything else and marinate the chicken overnight in a large Ziploc bag.
4. Put chicken on wooden skewers and place on a tray.
5. Start the BBQ grill and let it heat up for 5 mins on high.
6. Place the chicken skewers horizontally on the grill for 3 mins on medium heat.
7. Turn the skewers when the meat starts to go white around the edges.
8. In order to get sear marks, it is important to leave the chicken on the grill without turning.
9. The chicken is ready for serving when clear juices come out and it is juicy yet fully cooked.
ENJOY!
2 pounds boneless chicken legs and thighs cubed
Juice of ½ lemon
Salt to taste
¼ cup Sealtest 10% Half and Half Cream
1tsp white pepper
½ cup hara masala
1 tbs canola oil
1tbs Zaika papaya paste
Wooden skewers soaked in water to prevent burning
How To:
1. Wash and pat dry the chicken cubes.
2. In a bowl marinate the chicken in salt and lemon juice.
3. Add everything else and marinate the chicken overnight in a large Ziploc bag.
4. Put chicken on wooden skewers and place on a tray.
5. Start the BBQ grill and let it heat up for 5 mins on high.
6. Place the chicken skewers horizontally on the grill for 3 mins on medium heat.
7. Turn the skewers when the meat starts to go white around the edges.
8. In order to get sear marks, it is important to leave the chicken on the grill without turning.
9. The chicken is ready for serving when clear juices come out and it is juicy yet fully cooked.
ENJOY!
