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Chiken Malai Tikka

Chicken Malai Tikka

Prajakta
Chicken Malai Tikka, Chicken Reshmi Kabab, or Murg Malai Kebab is a soft, succulent, creamy, and lip-smacking appetizer that will just melt in your mouth.
5 from 14 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, barbecue, grill
Cuisine Indian, mughlai
Servings 6 people

Equipment

  • 2 Mixing bowls
  • Spatula
  • Skewers
  • Small bowl for smoking
  • Measuring cups and spoons

Ingredients
  

First marinade

  • 1 lb Boneless chicken Cut in bite size pieces
  • ¼ teaspoon Black pepper powder
  • ½ tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • Salt to taste

Second stage marinade

  • ¾ cup Hung curd
  • ½ cup Fresh cream
  • 2 tablespoon Almond paste
  • 1 teaspoon Green chili paste
  • 2 teaspoon Garam masala
  • 1 teaspoon Kasuri methi
  • ¼ teaspoon White pepper powder
  • 1 tablespoon Fresh coriander Finely chopped
  • 1 tablespoon Cornstarch
  • 2 tablespoon Ghee
  • 1 Charcoal
  • 1 teaspoon Oil for smoking the charcoal
  • Bamboo skewers

Instructions
 

First marinade

  • Place the yogurt or curd in a muslin cloth and hang it overnight or for 3 to 4 hours to drain all the whey or moisture to make the hung curd.
  • Cut the 1 lb chicken into small cubes or pieces that can easily be placed on skewers.
  • Transfer the sliced or cut chicken to a mixing bowl.
  • Add salt, ¼ teaspoon black pepper powder, ½ tablespoon ginger paste, and 1 tablespoon garlic paste to the chicken and marinate the chicken with it. Set it aside to marinate for 15 to 20 minutes.

Second Marinade

  • In another same-size bowl, add ½ cup fresh cream, ¾ cup hung curd, 2 tablespoons almond paste, 1 teaspoon green chili paste, 2 teaspoon Garam masala, 1 teaspoon Kasuri methi, 1 tablespoon freshly chopped coriander, ¼ teaspoon white pepper powder, and salt, mix it all well.
  • Add 1 tablespoon of cornstarch to the mixture and again mix everything together. To this mixture, add the previously marinated chicken and mix and marinate the chicken properly with it. Set it aside for at least an hour or preferably overnight to marinate.
  • In the marinade, the bowl makes a well in the center by pushing or moving the chicken on the sides. In the center, place a smaller steel or glass bowl.
  • Heat up charcoal till it becomes red and hot. Place the live charcoal in the small bowl in the marinade bowl. Pour oil over it and over the whole bigger bowl with a tight lid. Let it smoke for about 5 minutes, then discard the coal.
  • Skew the marinated chicken onto the skewers.

Grilling the Chicken Malai Kabab

  • Heat up the grill to 400F or heat up a pan on the stovetop on medium heat.
  • Grill the chicken malai tikka from all sides. On the pan, it will take about 4 to 5 minutes. In the barbecue machine, it will depend on heat and the temperature outside.
  • Serve the Chicken Malai Tikka or Reshmi Kabab hot with a sprinkle of chat masala and some lemon wedges and mint chutney on the side.
  • If you want to serve the Chicken Malai Tikka the way they serve by Mumbai street vendors. Then take a bowl and remove the cooked chicken malai Tikka from the skewers into it. Drizzle melted butter, little heavy cream, a sprinkle of chat masala, a dash of lemon juice, and a little black pepper powder. This elevates the flavors and makes it more chatpata and irresistible.
Keyword awadhi, chicken reshmi kabab, healthy food, healthy recipe, kabab, kebab, murg malai tikka, murgh malai tikka, party food, reshmi kabab
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