Thursday, 20 October 2011

Murg Malai Tikka Recipe

Ingredients:
Chicken Breasts - 1 kg, cut into boneless cubes
Garlic Paste - 2 tbsp
Ginger Paste - 2 tbsp
Salt to taste
White Pepper Powder - 1 tsp
Egg - 1, whisked                       
Cheddar Cheese - 60 gms, grated
Green Chillies - 8, deseeded, finely chopped
Green Coriander - 1 cup,
 finely chopped
Mace-Nutmeg Powder - 1/2 tsp
Corn flour - 1 tbsp
Cream - 3/4 cup
Refined Oil/Butter for basting

Method:
1. Rub garlic-ginger pastes, salt and white pepper into the chicken cubes.
2. Keep aside for 15 minutes.
3. Mix the remaining ingredients together (except oil/butter).
4. Coat the chicken with this prepared mixture.
5. Marinate for at least 3 hours.
6. Skewer the chicken cubes 2 cm apart and roast in a preheated (140 degree Celsius/275 degree Celsius) oven/grill/tandoor for 5-8 minutes.
7. Hang the skewers for 3-5 minutes to allow excess marinade to drip off.
8. Brush with oil and roast again for 3 minutes.
9. Garnish with green coriander, tomato slices, and lemon wedges.
10. Serve hot with mint chutney.

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