Murg Malai Tikka
1 pound boneless chicken breast, cubed
Sliced onions, tomatoes, lemon wedges, cilantro for garnish
Ghee/butter/oil for brushing
For the marinade
1 tablespoon fresh lemon juice
3 tablespoons heavy cream
1 tablespoon sour cream (optional)
1 tablespoon grated mozzarella cheese
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons melted ghee [clarified butter]
1 teaspoon dry cumin powder
1 teaspoon dry coriander powder
1 tablespoon red chilli powder
1 1/2 tablespoons black pepper powder [adjust to taste]
1/2 teaspoon cinnamon powder
4 saffron strands [optional]
2 teaspoons kasuri methi [dried fenugreek leaves, available in Indian grocery stores]
3 drops orange food color [optional]
kosher salt to taste
Wash the chicken cubes thoroughly & pat dry with a paper towel.
Soak the bamboo skewers in water for at least 1 hour.
Apply a mixture of one tablespoon lemon juice and salt over the chicken cubes and set aside for half an hour in a refrigerator.
In a bowl combine rest of the marinade ingredients and mix well to remove any lumps.
Rub this marinade on the chicken cubes .Transfer the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight for at least 1-2 hours in a refrigerator.
You can use any one of the following for cooking the chicken :
This is what I do: Preheat the oven at 450 F broiler mode.Line a baking sheet with aluminum foil and arrange the chicken skewers on it.Brush the chicken pieces with ghee. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done on all sided but still tender.You may get some burnt marks on the chicken but that’s okay!
Grill the chicken for 2o minutes or till done and but still tender.In between keep on brushing with the ghee and the marinade
Heat a large pan/skillet and coat it with ghee. Place the skewers with chicken piece on the pan and cook medium heat for about 15-20 minutes turning them around and brushing with ghee and the marinade.Cook them till the chicken pieces are tender and you see brown colored spots on the tikkas.
Notes: The more the chicken marinates, the more the flavor.So, marinate the chicken for as long as you can. Leftover chicken tikkas can be stuffed into a tortilla or paratha and made into a kathi roll. Best served warm with tandoori naan.Even paneer [indian cottage cheese]or fish can also be made the same way. I refrain from using artificial food coloring though I have noted down in the recipe..go ahead and add it to the marinade if you wish. Make sure you season the marinade well, else the tikka will be tasteless. You can use iron skewers too in place of bamboo ones.No need to soak them. Enjoy!