Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.
500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt
Directions || To prepare Malai tikka Kebab
For the first marination
Clean, cut and dry your chicken cubes using kitchen towels.
The marinade works best if the chicken is dried thoroughly from any moisture.
Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.
Mix well and refrigerate for an hour.
For the second marination
Take the grated cheese and mash the cheese to form a smooth paste
Add the cheese to the chicken and corn starch mix it well.
Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.
How to cook the tikka’s
Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).
Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.
Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.
You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.
Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.
I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.
Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.
Marinate the chicken and cheese at room temperature else both will leave water.