Malai Chicken Tikka Recipe

108

This time I again shared a delicious and delicious chicken recipe, Malai Chicken Tikka is a recipe that you should try, the chicken taste is very charming and impressive. By only with simple ingredients you can make this delicious chicken recipe.

Diving into the world’s most delicious recipe is a fun thing, there are a lot of recipes throughout the world that tastes good and delicious. One of them is the chicken recipe that I am sharing, Malai Chicken Tikka is the recipe that I highlighted on this occasion.

What is Malai Chicken Tikka?

Malai Chicken Tikka is a simple home -based food but can anesthetize you in terms of taste. Baked chicken is usually served with naan or with a salad or with both.

This is a simple recipe, only using ordinary ingredients. Some ingredients are yogurt, double cream, green chili, lemon, and coriander. Is it true that with only a few of these ingredients you can cook delicious? Sure enough, chicken is the basic ingredient and you can easily present this recipe at the family dinner table.

How to Make Malai Chicken Tikka

If you really want to try to make it, pay attention to the ingredients you have to prepare.

Ingredients for Malai Chicken Tikka

1. Chicken,

I advise you to use a delicious and rich protein chicken body, just take the chicken breast. Chicken breast will maintain its best shape for Tikkas.

Chicken breast is also more widely used in making various tikkas and other grill foods. But there are also those who make chicken thighs, but the taste and texture will certainly be different.

2. Yogurt and double/heavy cream

Making a base for marination, I use a 50/50 ratio, make sure there is not too much cream seasoning.

3. Garlic and ginger

Always use fresh garlic

4. Cashews

Add cashews for marination, you can also substitute skinned almonds, cream cheese or omit them entirely, rest assured Malai Chicken Tikka will still taste delicious.

5. Green chillies

Green chilies give a slight green hue to your Tikkas dishes. This is also suitable for those of you who like spicy food. If you want something with more kick, then I suggest you use more green chilies, try using 6 green chilies, if you want it more intense you can increase up to 8 or 9 green chilies.

6. Spices

Adding spices such as salt, cumin, coriander and fenugreek will add deliciousness. I love the smooth, creamy taste and richness of the freshness of the lemon, green chilies and coriander.

7. Lemons

Lemon can add richness to the taste, can tenderize the chicken meat, and add a creamy vibe and give the impression of smoothness.

8. Freshly chopped coriander

Not only the color but also provides the taste. A desi recipe seems incomplete without chopped coriander.

How to Make Malai Chicken Tikka

Start by making marinade

Step 1:

Blender yogurt, double cream, cashews, garlic, ginger, and green chillies until smooth, you don’t need to add any liquid when blending it, but if you have a little milk, please add.

Step 2:

All ingredients that have been blended are poured in a large bowl, add seasoning, fresh coriander and lemon juice. Stir well and add a few pieces of boneless chicken.

Step 3:

Cover this mixture and leave for 6 hours or a maximum for 24 hours, the longer the better.

Note: This recipe uses cumin and coriander, and I prefer to destroy all grain using pestle and mortar until rough (not powder).

The reason is:

• By destroying roughly you can find the depth of taste, more taste.
• Cumin and coriander powder makes the marinade color darker. I prefer bright colors to the Malai Chicken Tikka and beige. Like this needs to be maintained because it is more interesting.

If the chicken is marinated and ready to cook, you have many choices for cooking, including:

1. Pan-Frying: Heat a frying pan with a little vegetable oil and add chicken, leave each side cooked before turning it around, let the golden chicken pieces. Cook over medium heat until the chicken liquid is no longer pink, it takes about 10 minutes.
2. Air-Frying: Can also cook it with water frying and use high temperatures around 10-12 minutes.
3. Over an open fire/barbecue: Place the chicken pieces on the skewers, bake over the fire for 8 to 10 minutes. Turn it over several times to ensure golden or brownish color.
4. In the oven: The next way is to cook with an oven, put it in an oven that has been heated at 170 C for 16 to 20 minutes, back once. Cook until the liquid is clear.

How to get an AUTHENTIC tikka flavour

The key to getting the authentic taste of Tikka is the cooking method, outdoor cooking and smoke.

If you don’t cook Chicken Malai Tikka on an open fire, then the best way to showcase its authentic taste is to cook using coal so that the chicken tastes smoky.

Here’s how:

1. Place the chicken in a large bowl, you can do this after the chicken is cooked or when the chicken is still raw or resting in marinade.
2. Use a small steel bowl, or make a small bowl with a piece of foil. Place this on top of the chicken.
3. Heat a piece of coal, when the coal is red (hot) place it on a foil or steel bowl.
4. Pour a few drops of oil over the coals, cover the large bowl with a plate immediately.
5. Let sit, smoking, for about 8 minutes and then open and remove the coals.

Can I make this with lamb/mutton/beef meat?

Of course, you can use this versatile spice for many dishes such as lamb or mutton. In fact, you can use this delicious spice to grill fish.

If you use red meat, you should add a meat tenderizer such as papaya leaf paste.

How to store and freeze Chicken Malai Tikka

• Marinate the raw chicken, this will keep it for up to 24 hours.
• Cooked chicken pieces can be stored in the refrigerator and will last for 3-4 days, store in an airtight container.
• You can freeze raw chicken in marinade and make it last up to 6-8 months as long as it is stored properly and properly.
• Cooked chicken pieces will last in the freezer for 4 to 5 months.

How to serve Chicken Malai Tikka

Do you want to serve Malai Chicken Tikka deliciously? We often serve it accompanied by Naan, salad and chutney. Please experiment with more ways to serve it, such as serving it with parathas and so on.