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Friday, January 23, 2015

Murg Malai Kabab/Chicken Malai Tikka

    Kebab or kebap or kabab is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer, originating in the Eastern Mediterranean, or in the Middle East, and later adopted in Central Asia and by the regions of the former Mongol Empire. In the Middle East, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.                                                                                        Info. Source : Wikipedia
     The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. There are several varieties of Kebab/Kabab available in the Indian Subcontinent, some of the popular ones are Kakori Kebab, Shami Kebab, Boti Kebab, Galauti Kebab, Reshmi Kebab, Hara Bhara Kebab and many more. 
   This variety here is also another popular one. Malai kebab or Malai Tikka gets its name as malai/fresh cream is one of the key ingredient of this variety and result is juicy, melt-in-mouth succulent meat. Flavour them with fresh mint and coriander leaves and serve it with Mint-Coriander Chutney, thinly sliced onions and hot Naans (tandoor-baked Indian flatbread).
You Need :
Chicken breast : 400 gm., cut into 1" size pieces
Ginger-garlic paste : 2 tblsp.
Vinegar : 1 tsp.
Lemon juice : 2 tsp.
Red chilli powder : 3-4 tsp. or accr. to taste
Processed cheese(like Mozzarella) : 2 tblsp., grated
Fresh Cream : 2-3 tblps.
Tandoori Masala/Shahi Gram masala : 1 tblps.
Chaat Masala : 1 tsp.
*Mint-coriander chutney : 2 tblps.
Salt to taste
Oil : ~ 2 tblsp.

How To :
  • *Mint-Coriander Chutney : Take 1/2 cup chopped fresh mint leaves and 1/2 cup fresh coriander leaves, add 1-2 chillies, 3-4 cloves of garlic and salt to taste. Make a smooth paste without adding much water to it. Your mint-coriander chutney is ready.
  • Take only chicken breast pieces. Cut them in medium bite size like 1 inch pieces. Poke all the chicken pieces with tooth-pick. First marinate them in vinegar, lemon juice, 1 tblsp. ginger-garlic paste, 2 tsp. red chilli powder and salt for 1/2 an hour. Then second time marinate the chicken pieces with mashed cheese, fresh cream, mint-coriander chutney, rest of the ginger-garlic paste, tandoori masala, chaat masala and 1-2 tsp. red chilli powder for at least 4-5 hours.
                                                            After second marination
  • When done, cover a baking tray with aluminium foil, over that grease the foil with enough oil and place the chicken pieces over the tray. Lastly drizzle little oil on every chicken piece. Pre-heat your oven in 200C and bake for about 30 minutes or until top side turns brown, flip to the other side, drizzle little more oil this side and again bake for another 30 minutes. Remove when chicken pieces are cooked and turned brown.
  • Enjoy with mint-coriander chutney, onion slices and lemon wedges.

Friday, January 23, 2015 / by / 3 Comments


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