The Easy Peasy Chicken Malai Tikka

Chicken/Murg Malai Tikka

Hiii...I doubt there will be anyone in this world (non-vegetarians ofcourse) who doesn't drool over Murg/Chicken Tikka.. Well I am no different..Be it the usual Chicken Tikka or the Reshmi Tikka or the Malai Tikka I am in love with every flavour possible..
So this time on the Bengali New Year Along with the Stuffed Meat Buns (Click for the Recipe) I decided to club it with some Chicken Malai Tikka. And Lazy Me I had to find a recipe which would be really easy to make without much efforts.. So after some research I combined 2-3 recipes for Malai Tikka and thankfully this turned out to be finger-licking good.. Well I did it in my regular oven but if you can do it in a proper Tandoor Oven I am sure it will enhance the flavours..

Note: The Important thing I learnt about Tikkas from various recipes is that the tikkas always go through a 2-step marination. The first one being a basic one (Ginger Garlic etc) and the second one is the main flavour for the Tikka

You can obviously try the same recipe for Paneer Tikkas also. This is an extremely simple take on the Malai Tikka and takes very little time for preparation and also time taken for marination is also quite less (2.5hrs) as compared to other recipes where overnight marination is required.

CHICKEN MALAI TIKKA

Makes: 20-22 tikka pieces
You will Need - Satay Sticks/ Bamboo Skewers soaked in water (around 7-8)

Ingredients:

Boneless Chicken Pieces - 750gms
Fresh Ginger Paste - 1 teaspoon

First Marination

Fresh Garlic Paste - 1 teaspoon
Salt to taste
Black Pepper Powder- 1 teaspoon
Nutmeg Powder - 1/4 teaspoon
Lemon Juice - 2 teaspoons
Fresh Cream - 1 cup
Grated Processed Cheese - 1 cup
Cheese Spread - 3/4 cup
Curd (beaten) - 1/4 cup
Kasoori Methi Powder - 1/4 teaspoon
Green Cardamom(Elaichi) Powder - 1/4 teaspoon
Cornflour - 1/2 tablespoon

Procedure:

1. Properly Wash the Boneless chicken pieces and place in a bowl

Getting Ready with the Second Marination

2. Step ONE Marination - Add the Ginger Paste, Garlic Paste, Salt, Black Pepper Powder, Nutmeg Powder, Lemon Juice to the chicken and mix well and Keep aside for around 30 minutes
3. Take the grated cheese on a plate and mash the properly with your palm and fingers.
4. Now add the Kasoori Methi Powder and the Green Cardamom(Elaichi) Powder to the mashed cheese and mix well.
5. Step TWO Marination - Add this mixture to the marinated chicken

After the Second Marination

6. Step TWO Marination Cont..Add the Fresh Cream, Cheese Spread and Beaten Curd to the chicken and mix slowly with your hands. Keep aside for around 2 hours. 7. Preheat your oven and baking dish at 180 °C.
8. Spray some Oil/butter over the baking dish
9. Now Skewer the chicken pieces (Smear the extra marinade over the chicken pieces) and Bake for around 20 minutes  (Don't forget to turn the sticks in between)
10. Serve Hot with Chutney

Ready to be put in the Oven

Ready to be served

As you can see this is a really simple recipe and a must try at home!! So Bon Appetit!