Cheesey Murgh Malai Tikka
Chicken cooked in a marinade with yoghurt, cheese coriander & chillies
Murgh Malai tikka kebabis one of the most famous Indian kebabs with a very distinct taste.Murghis chicken andMalaiis cream. The name can be interpreted in two different ways, one being that the chicken cubes are marinated with cream along with other ingredients; alternatively, that the kebab itself is soft and creamy when eaten immediately after cooking. I have added little extra cheese to make it MELTED HEAVEN or CHEESEY MURGH MALAI TIKKA
Ingredients (Serves 2)
550gm chicken thighs B/L cut to bite size pieces
01tbsp malt vinegar,4garlic cloves ground to a paste, 1”ginger ground to a paste
11/2 tbsp. hang curd, 50 ml double cream,01 heaped tbsp. corn flour
50gms cheddar cheese grated,1tsp green chilli paste, Salt to taste
01tsp finely chopped coriander leaves
Melted butter for basting, Pinch garam masala powder, pinch Chaat masala
Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes. In a separate bowl mix together the hang curd, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt.
Add this mix to the chicken and marinate 20 minutes or preferably overnight.
Preheat the oven/tandoor onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook in the oven/tandoor for 10-12 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
Take the chicken off the skewers and rest them over roti or Naan. Sprinkle with a pinch of garam masala powder and Chaat masala. Serve with a green chutney and onion salad.
Prepared By-Chef Dharmender Kanouj (Executive Chef-The Acura BMK Gurgaon & Team).