The name of the dish ‘Chicken Malai Tikka’ in itself is quiet explanatory.One can easily make out that it is a tandoori (barbeque) steaks of chicken wrapped up in creamy(malai) marinate.These juicy, creamy chicken tikkas with an earthy aroma of nutmeg and the sweet aroma of green cardamom can easily steal away any non vegetarians heart.In Delhi it is a common sight to spot various types of tikkas in different hues from bright orange , golden yellow ,green and white being sold by road side vendors as well.Let the evening approach and you will find all tikka walas preparing and igniting their tandoors.Especially during winters or rainy season the smoky aroma emanating from the tandoors can easily draw attention and can make one crave for it.Tikkas can be had in several ways like as a starter or wrapped up in a roll or even sometimes put in a gravy to create chicken tikka masala or butter chicken .My love for food and passion for creating and recreating the dishes and exploring the nuances of the dish made me entered into the world of tandoori dishes and thereafter flipping through several recipe books to watching cookery shows on television and internet I was eventually able to unearth few tips and secrets involved in churning out the best tikkas.Below follows the recipe of my favorite tikka………………..’Chicken Malai Tikka’
- 500 gm chicken leg boneless cut into steak
- 3-4 tbsp lemon juice
- 2 tbsp ginger and garlic paste
- 1/2 tsp white pepper powder/black pepper powder/green chili paste
- 1/2 tsp nutmeg powder(jaiphal)
- Salt to taste
- 3/4 cup cream(I have used the layer of cream from the boiled milk i.e. malai)
- 60 gm of grated processed cheese (I used 3 cubes of 20 gm each of britannia cheese
- 15 almonds blanched and deskinned and grounded to a fine paste
- 2 tbsp curd (optional)
- 1 tbsp corn starch
- 1/2 tsp green cardamom powder(hari elaichi)
- 2-3 tbsp of ghee/clarified butter
- 10 -12 bamboo skewers soaked in water
- Wash and remove the excess moisture from the chicken by pressing in between the kitchen towel.
- Add all the ingredients of the first marination to the chicken and massage well on each pieces.
- Marinate for at least one hour before applying the second marinate.
- Combine well all the ingredients of the second marinate into a smooth mixture except ghee and apply it to the chicken with the first marinate.
- Refrigerate in the fridge till the time you are ready to grill .
- Thread the pieces on the skewers and grill in a preheated oven at 200 degree centigrade/in a gas tandoor or on a barbeque grill occasionally basting with ghee or clarified butter in between.
- The tikkas get cooked in less then 10 minutes.
- Serve them hot along with mint and coriander chutney and onions.
- The tikkas turn out soft and tender if boneless from the leg is used.Use of boneless from the breast won’t yield soft and tender tikkas.
- The amount of cheese used can be reduced or even omitted as almond paste and cornstarch can keep your marinate stuck to the chicken.
- It can also be wrapped up in roomali rotis and can be had like a roll.
- I served over a bed of jeera (cumin) and onion fried rice which I made with the left over rice as shown below.
I KNOW THAT THESE ARE IRRESISTIBLE AND YOUR MOUTH HAS ALREADY STARTED WATERING SO…………HAPPY COOKING!!!!!!!!!!!!!!!!!!!! TILL I AM BACK WITH A NEW RECIPE.