Murgh Malai Tikka

Author: Neha Mathur
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Ingredients

  • Chicken breasts - 4 cut into small pieces
  • Hung curd - 2 tbsp Tie curd in a muslin cloth for 1 hour. If your curd is thin, the other ingredients will not stick to the chicken pieces and flavor will be compromised
  • Fresh cream - 2 tbsp
  • Black pepper powder - 1/2 tsp
  • Salt to taste
  • Cardamom powder - 1/2 tsp
  • Saffron - a pinch
  • Lemon juice - 2 tbsp
  • Garam masala - 1 tsp
  • Butter - 2 tbsp melted
  • Cornflour - 1 tbsp
  • Ginger garlic paste - 2 tsp
  • Cheddar cheese - 1 tbsp grated
  • Oil for basting
  • Skewers

Instructions

  1. Mix all the ingredients in a bowl.
  2. Coat the chicken pieces with the marinade.
  3. Cover the bowl with a cling wrap and refrigerate for 24-36 hours.
  4. Thread the chicken pieces on the skewers.
  5. Heat a grill pan  ( or a normal pan ) and cook the chicken skewers from both the sides till slightly browned.
  6. You can brush the skewers with very little oil.
  7. Serve hot with coriander and yogurt tip.