Skip to main content

bason ladu

Post a Comment

Chicken malai tikka - creamy and juicy marinated chicken bites

 Introduction: 

Chicken malai tikka is a very creamy, soft, and juicy Mughlai-style dish, which is mainly famous in North India. This dish is made in a tandoor, on a grill, or in an oven, and gives its authentic taste due to the malai (cream) and cheese-based marination. "Malai" means cream and "tikka" means small chicken pieces, which are put on a stick and cooked. When the chicken is grilled after marination, its outer layer becomes lightly golden and smoky, while the meat inside remains silky and juicy. Its biggest specialty is that its flavour is not spicy but mild and creamy, which is perfect for every age group. This starter is always served with mint chutney and onion salad. If you want a little more original Mughlai touch, you can also make it using the charcoal smoking technique (dhungar), which makes its smoky aroma even more tempting. 

Creamy and juicy chicken malai tikka garnished with coriander

Ingredients:  

 For Chicken Marination:

• Boneless chicken, cut into cubes – 500 grams

• Salt – 1 teaspoon (or to taste)

• Lemon juice – 2 tablespoons 

• Ginger-garlic paste – 1½ tablespoons 

• Processed cheese, grated – ¼ cup 

• Melted butter – 2 tablespoons 

• White pepper powder – ½ teaspoon

• Cornflour – 1 tablespoon (for binding)

• Kasuri methi (crushed dried fenugreek leaves) – ½ teaspoon

Method: 

1. Clean and Pre-marinate the Chicken:

Wash the chicken well and cut it into 1-inch cubes. 

In a bowl, add the chicken cubes along with salt, lemon juice, and ginger-garlic paste. Mix well and leave it to rest for 30 minutes (this is the first marination to help remove any raw smell and tenderize the meat).

2. Prepare the Creamy Marination:

• In a separate bowl, add:

• Grated cheese 

• Hung curd 

• Fresh cream 

• White pepper powder 

• Kasuri methi 

• Cornflour 

• Butter 

Mix everything well using a whisk to form a smooth, creamy paste. 

3. Final Marination:

Add the pre-marinated chicken into the creamy mixture. 

Mix thoroughly so that every piece is well coated. 

Cover the bowl and refrigerate the mixture for at least 4 hours, ideally 6-8 hours.    
(You can also marinate it overnight for best flavour).

4. Skewer the chicken: 

Soak wooden skewers in water for 30 minutes (to prevent burning during cooking).

Thread 4-5 pieces of marinated chicken onto each skewer.

Brush each skewers lightly with butter or oil. 

5. Cooking (grill, oven, or pan):

Option 1: oven method 

Preheat the oven to 200°C.

Place the chicken skewers on a grill tray and cook 20-25 minutes. 

Flip and brush with butter every 10 minutes for even grilling. 

Option 2: Tawa or Grill pan.

Heat a non-stick tawa or grill pan. 

Add a little butter and cook the chicken stick on low flame. 

Cook each side for 7-8 minutes, until you see golden spots and the chicken is cooked through. 

Tips:

1. The longer the marination, the softer and more flavorful the chicken will be. 

2. Cheese and cream are essential for that creamy, rich texture-don't skip them 

3. While pepper gives a unique flavor, however, you can use black pepper if needed. 

4. Leave a little space between each piece on the skewer ensure even cooking. 

Conclusion:

Chicken Malai Tikka is one such dish which has become everyone’s favourite because of its creamy, cheesy, and juicy texture. The main secret line in its marination-first, mix the chicken with lemon juice and ginger-garlic paste, and then give it a second marination with cream, curd, cheese, and spices, Together these steps make the chicken absolutely melt-in- mouth. When it is put on a stick and cooked a grill or tawa its outer layer becomes slightly golden brown and spicy while the meat inside is soft and full of flavour.
The biggest speciality of this dish is that it is not at all difficult to make. You just need a little practice with marination and some attention while cooking. By making it at home, you will not only get a clean and budget-friendly version but the taste will also give a perfect restaurant-style result. Be it a party, dinner or a casual family get-together, chicken malai tikka makes a perfect starter and becomes the star of the table everywhere. If you make it once, you will definitely add it to your regular recipe list because its taste and aroma cannot be forgotten after trying it once. 

Read More
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken 65 recipe- spicy, crispy and quick to make

Introduction: Chicken 65 is a famous south indian fried chicken dish that has won the hearts of food loved not only in India but also in Pakistan and other countries. Just hearing its name is enough to make anyone crave it because this dish is not just a starter it's a completely flavor experience. The crispy coating, spicy masala, aroma of curry leaves and the touch of garlic everything combines to make this dish truly special. You can easily find chicken 65 in restaurants, dhabas and even at street food stalls, but preparing it at home gives a completely different kind of satisfaction. When you cook it yourself, you have the freedom to adjust the spices according to your taste. If you like it spicier, you can add more Chili and if you prefer it milder, you can reduce the spice. One of the most interesting things about chicken 65 is its name. The real reason behind the name is still a mystery. Some people say that it was invented in the year 1965 and that's why it was name...
Post a Comment
Read more

Indian style mutton tikka recipe - easy and delicious

Introduction: Mutton tikka is one of the most popular and loved dishes in south asian cuisine , enjoyed at almost every feast, party,or family gathering. This dish is especially famous in india and Pakistan, particularly during eid celebrations, wedding and weekend get together. Juicey cubes of mutton are marinated in yogurt and a mix of aromatic spices, then cooked over a charcoal grill or in a tandoor. Its smoky flavor and spicy crust make every bite truly unforgettable.  The specialty of mutton tikka lies in its perfect balance of flavors. Yogurt and lemon juice help to make the mutton soft and tender, while spices such as cumin, coriander, garam masala and chili powder bring a rich and fiery taste. When cooked over charcoal, the tikka develops a smoky aroma that enhances its taste even more. This dish is not only enjoyed with naan or paratha but also pairs beautifully with fresh salad, onions rings and tangy chutneys.  Ingredients : For the marinade • 500 mutton (cut in...
1 comment
Read more

Hyderabadi chicken biryani traditional dum style spicy biryani recipe

Introduction: When we talk about Hyderabadi cuisine, the first dish that comes to mind is chicken biryani . It's not just food, but a tradition deeply rooted in Hyderabad, Telangana . Every home, wedding, and celebration here is incomplete without it. The true charm of biryani lies in its layers-marinated chicken, fragrant basmati rice and aromatic spices that come together beautifully through the slow dum cooking method. In this recipe, we'll see step by step how you can prepare an authentic Hyderabadi-style chicken biryani at home with simple ingredients. It's not only delicious but also has a royal presentation. Ingredients: For the marination • 450 grams boneless chicken, cut into small pieces  • 1/2 cup plain yogurt • 1 teaspoon ginger-garlic paste  • 1 teaspoon cumin seeds  • 1 teaspoon coriander powder  • 1/2 teaspoon turmeric powder  • 1/2 teaspoon red chili powder  • Salt to taste  • 2 tablespoons lemon juice  • 2 tablespoons oil...
Post a Comment
Read more