Chicken Malai Tikka
Here we are sharing a malai chicken tikka (Pakistani) recipe which is a popular snack eaten across Pakistan. It is enjoyed as a starter, side dish or snack at evening or before the dinner. Before seeing this recipe, you would have found chicken malai tikka only at restaurants but now, you can make it in your own kitchen. Just follow the steps described in this recipe. Chicken is being used in human foods for a long time. Beef, mutton and chicken have a long history of usage in foods. In Pakistan, chicken is used in many kinds of main course meals, snacks, side dishes and also as filling in various fried foods. Chicken is also served in its whole shape, known as chargha.
| Recommended By Chef |
| 0:30 To Prep |
| 0:25 To Cook |
| 2 Servings |
| Tips About Recipe |
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66 Comments
• 1 tsp lemon juice
• 1\2 tsp salt
• 2 boneless and skinless chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces
• 2 tbsp Greek-style natural unsweetened yogurt
• 30g (1 oz) butter
• 1 tbsp double cream
• 1tbsp adrak lahsun ka masala (ground ginger garlic)
• 3 green cardamoms, seeds only
• 1/2 tsp ground cumin
• 1/2 tsp freshly grated nutmeg
• 2 green finger chillies, finely chopped
• 1 tbsp vegetable oil
• 2 tbsp Cheddar cheese, finely grated
How to make Chicken Malai Tikka
METHOD:
• Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.
• 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.
• 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.
• Halfway through cooking, baste with the remaining butter (melted).
• Serve hot or cold on the skewers with zeers rice or khasta roti.
Chicken is being used in human foods for long time. Beef, mutton and chicken has a long history of usage in foods. In Pakistan, chicken is used in many kinds of main course meals, snacks, side dishes and also as filling in various fried foods. Chicken is also served in its whole shape, known as chargha.
Here we are sharing a malai chicken tikka (Pakistani) recipe which is a popular snack eaten across Pakistan. It is enjoyed as a starter, side dish or snack at evening or before the dinner. Before seeing this recipe, you would have found chicken malai tikka only at restaurants but now, you can make it in your own kitchen. Just follow the steps described in this recipe.
See also: chicken malai tikka recipe in Urdu by Chef Shai
Posted By:
adiliu88, karachi
I made it exactly like the recipe stated as it was the first time I had tried it. Very good.
I made it exactly like the recipe stated as it was the first time I had tried it. Very good.
Minus the salt, we absolutely loved this recipe for chicken malai tikka! Added 2 tsp of garam masala to the yogurt marinade. Added green chili paste as well.
Chicken Malai Tikka Recipe is one of the best recipe which has the really good
taste and love the taste,Chicken Malai Tikka Recipe is yet another delicious part
dish.Its really easy to cook this home made this recipes found this is quit easy
for me to cook such a easy and difficult dish and my family eat and was like to
Chicken Malai Tikka Recipe.
Among all the bbq dishes, I really love chicken malai tikka because it is so tender and it goes great with imli chutney which is my favorite! This is also very easy to prepare and very easy to cook on a stick. Chicken malai tikka is just the summer dish I need.