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Chicken Malai Tikka Recipe

AuthorARY ZAUQ

Yields1 Serving
 1 tsp Lemon juIce
 12 tsp Salt
 2 boneless and skinless
 Chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
 2 tbsp Greek-style natural
 30g (1 oz) Butter
 1 tbsp double Cream
 1tbsp adrak lahsun ka masala
 3 green Cardamoms, seeds only
 1/2 tsp ground cumin
 1/2 tsp freshly grated
 2 green finger chillies, finely chopped
 1 tbsp vegetable Oil
 2 tbsp Cheddar cheese, finely grated
1

Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.

2

Mix the yogurt, half the butter, the cream, adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.

3

Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.

4

Halfway through cooking, baste with the remaining butter (melted).

5

Serve hot or cold on the skewers with zeers rice or khasta roti.

Ingredients

 1 tsp Lemon juIce
 12 tsp Salt
 2 boneless and skinless
 Chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
 2 tbsp Greek-style natural
 30g (1 oz) Butter
 1 tbsp double Cream
 1tbsp adrak lahsun ka masala
 3 green Cardamoms, seeds only
 1/2 tsp ground cumin
 1/2 tsp freshly grated
 2 green finger chillies, finely chopped
 1 tbsp vegetable Oil
 2 tbsp Cheddar cheese, finely grated

Directions

1

Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.

2

Mix the yogurt, half the butter, the cream, adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.

3

Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.

4

Halfway through cooking, baste with the remaining butter (melted).

5

Serve hot or cold on the skewers with zeers rice or khasta roti.

Chicken Malai Tikka Recipe