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Murg Malai Tikka Recipe: Tender chicken pieces marinated in a yogurt-herb mix along with Indian spices and grilled to perfection. Literally ‘Melts in your Mouth’ in every bite. Grill+OvenMethod – Murgh Malai Tikka
Post By: Molly Kumar
Murg Malai Tikka Recipe is going to be the show stopper for our Father’s Day brunch this Sunday, June 18, 2018.
This year I’m going all light and easy recipes that’s quick to prepare, with not much effort but packs a great flavor.
And this Murg Malai Tikka is just one of the recipe that tops our list of delicious and light.If you’re wondering what it is —> Murg (chicken) Malai (cream) Tikka (bite-size cubes).
It’s also popularly known as White Malai Chicken Tikka / Malai Chicken Kebab.
Murg Malai Tikka is an extremely popular recipe in India and Internationally too.
One of the main reason for its popularity is its mild taste and creamy texture.
It’s made using some really simple ingredients and its the marination that gives it all its taste.
As the name suggests, the chicken is marinated in a mix of spices + herbs + cream.
However, I’ve twisted the traditional recipe a little and replaced Cream with a mix of (yogurt + sour cream + cream cheese).
This mix makes it extremely light yet adds that creamy texture that makes this recipe so popular.
Also, marination is the main step here, once that’s completed, the recipe takes about 20 minutes to make depending on the choice of cooking method.
The traditional recipes involve cooking the chicken tikka in a clay oven, however, I’m listing 2 options (Grilled & Oven Baked) to prepare them.
So, you can make the Malai Chicken Tikka in Oven or Malai Chicken Tikka in Grill.
I personally prefer making them over a grill using coal as it adds a little bit of that smokey flavor too.
However, they cook perfectly fine and taste equally delicious when cooked in an oven.
1- Marinate the chicken overnight (if time permits). This helps in tenderizing the chicken further and helps it absorb all the flavors from spices + herbs.
2- If using Wooden Skewers, soak them in water for 20-30 minutes. This is extremely important and prevents the wooden skewers from burning when you bake or grill the tikka.
3- Use fresh chicken as opposed to a frozen one as its more tender and fresh.
4- If using ‘Kasoori Methi/Dry Fenugreek Leaves’, then just sprinkle them 5-10 minutes before grilling/baking. Marinating the chicken in these leaves can make the chicken sour.
5- To make the chicken extra juicy, slather a generous amount of oil/ghee on top before serving. This tenderizes the cooked chicken tikka further and makes them extra juicy.
Enjoy these succulent Murg Malai Tikka or Indian Chicken Skewers this #FathersDay and create a fun and memorable brunch for your Dad.
Tried Our Recipe – AWESOME!!!
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