Name: Murgh Malai Tikka recipe by Dr. Faraah Khan at BetterButter
Prep time: 240 min
Cook time: 15 min
Total time: 255 min
Yield: 5
Ingredients: 300 grams boneless chicken cut in 1 inch cube wash and drain excess water; 1/2 teaspoon salt; 1 teaspoon lime juice; 1 teaspoon black pepper powder; 1 tablespoon ginger garlic paste; 1 teaspoon coriander powder; 1 tablespoon corn flour; 1 tablespoon fresh cream; 2 tablespoon hung curd; 1 cube processed cheese grated; oil or butter for grilling; 10 skewer sticks; 1 teaspoon chaat masala for sprinkling before serving

Ingredients Serving: 5

300 grams boneless chicken cut in 1 inch cube wash and drain excess water
1/2 teaspoon salt
1 teaspoon lime juice
1 teaspoon black pepper powder
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
1 tablespoon corn flour
1 tablespoon fresh cream
2 tablespoon hung curd
1 cube processed cheese grated
oil or butter for grilling
10 skewer sticks
1 teaspoon chaat masala for sprinkling before serving

Instructions

In a mixing bowl, take the chicken pieces
To this add salt,lime juice, black pepper powder and ginger garlic paste
Mix everything well and let this marinate for 30 minutes
After 30 minutes, to this add coriander powder
fresh cream, hung curd and grated cheese
Mix everything well
Finally add the corn flour
Again mix everything well and let this marinate in refrigerator for 3 hours
Meanwhile the chicken is marinating soak the skewer sticks for about 1 hour in water
Before you grill these tikkas, remove the marinated chicken from refrigerator and let this come to room temperature
For grilling, take a skewer sticks and skew the chicken pieces on this.
Just add 4 to 5 pieces on one stick. Leave some space between 2 chicken pieces
similarly skew all the pieces on the sticks
heat a grill Pan. Add 1 tbsp oil on it. Place the tikkas & start grilling them on medium flame
Cook each side for about 5 minutes or until evenly browned on both sides
Serve hot with mint chutney, mayo sauce & tomato ketchup

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