Chicken Malai Tikka | Murgh Malai Tikka | Chicken Reshmi Kebab

 

Chicken Malai Tikka

Chicken Malai Tikkas are delicate, succulent kebab on sticks that will basically soften in your mouth. Scaled down bits of boneless chicken are marinated in an exceptional mix of yogurt, cream, cheddar and different flavors and cooked on a barbecue or stove flawlessly.

These are ideally suited for an outside grill or can be full in a feathery naan and eaten with some green chutney.

 

INGREDIENTS :

500 gms Boneless Chicken cut into 2" tikka shapes
first Marinade:
3 tsp Garlic Glue
2 tsp Ginger Glue
1/4 tsp Dark Pepper Powder
1 tsp Garam Masala Powder
1 tsp Salt
second Marinade:
1/2 cup Handled Cheddar
3/4 cup Hung Curd/Yogurt-3/4 cup
1/2 cup Thick New Cream-1/2 cup
1 tsp Green Bean stew Glue 1 tsp
3/4 tsp Nutmeg Powder (jaiphal powder)
1 tsp Green Cardamom Powder (elaichi powder)
1/4 tsp White Pepper Powder-1/4 tsp
1/8 tsp Salt (a squeeze)
1 tbsp Coriander Leaves (Cilantro) fine slashed
Different Fixings
2 tbsp Ghee (explained margarine)
1 tbsp Margarine (for treating)
Guidelines

Planning:
To set up the hung curd, strain the water from the curd or plain yogurt utilizing a sifter or material to have a thick curd with no water.
Wash and wipe off the boneless chicken pieces. Cut into 2" tikka shapes.
For the first marinade, add every one of the fixings, blend well and put away for 30 mins.
To set up the second marinade, begin with grinding the cheddar in a glass bowl and afterward add the wide range of various fixings. Whisk all that together and afterward add the marinated chicken pieces. Blend everything well so the chicken tikka pieces are all around covered with the marinade.
Put away to marinate for 4 hours in the fridge.
Process:
Absorb the wooden stick water for 15 mins.
Stick the chicken pieces onto the wooden sticks 4 all at once.
Heat a tawa or level container and add 2 tbsp of ghee.
Presently place 4 speared chicken sticks one next to the other and continue to cook on medium intensity.
Continue to turn it on all sides to consistently cook. Continue to treat with the ghee and the marinade and turn it for 12-15 mins.
Finally treat it with some dissolved spread.
Once the tikkas have an even earthy colored tone, alternatively imbue it with smoke.
For imbuing smoke to get a grill flavor
Fire up a little piece of charcoal straightforwardly on the gas oven till it begins shining.
Embed a little bowl in the sticks.
When the charcoal is prepared, hold it with a tong and place it in the steel bowl.
Promptly drop little ghee on the consuming charcoal and close the cover right away.
Mix with smoke for 15 mins.