Name: Chicken Malai Tikka recipe by Shreya Kapoor at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 4
Ingredients: Raw Papaya; Chicken Thighs 400 gms; Corn starch 2 and 1/2 tablespoons; Fresh cream 5 tbsp; Yoghurt 3 tbsp; Mozzarella Cheese/ Any processed cheese- 40-50 gms; Ginger-garlic paste 1 and 1/2 tsp; Cumin Powder 1/2 tsp; Cardamom Powder 1/4 tsp; Vegetable oil 1 tsp; Black pepper 2 tsp; Salt to taste

ABOUT Chicken Malai Tikka RECIPE

Chicken Malai Tikka is a flavorful and textured appetizer, where chunks of chicken are marinated in yoghurt and cream and barbequed. Its melt in the mouth texture with the creamy taste is much loved by everyone! Chicken Malai Tikkas or the Murgh Malai Tikka are bite size pieces of chicken cooked in a creamy marinade with yoghurt, cheese, ginger, garlic and chili. There is a balance of flavor from the creamy yoghurt along with the heat of the ground chili paste and warmth from the former spices. Chicken Malai Tikka is basically prepared using small breast pieces of chicken marinated for a few hours with yogurt with the herbs and spices, rolled over skewers with onions and then cooked over a tandoor or grill. As its name suggests, the Murgh Malai Tikkas are soft and tender. Chicken Malai Tikka can be used as starters for both evening and dinner parties. They go well for both adults and kids. For Non-Vegetarians, Chicken or Murgh Malai Tikka is one of their favorites. The amazing tikka masala just takes away their hearts.

Instructions

Cut the chicken thighs into bite size pieces and wash them. Gring the raw papa and make a paste out of it. Now marinade the chicken with this paste for about an hour.
In the meantime, in another bowl, grate the cheese and add into a bowl. Mash the cheese a little with your palms. Now stir in the yoghurt and mix until you get a smooth consistency. (If you still feel lumps, heat in the microwave for another 20-30 seconds and stir again. Make sure you don't burn the mixture, just heat a little to make the cheese melt. Let it cool down.)
To this add the salt, pepper, cardamom powder, cumin powder, cream and cornflour and stir again until smooth. You should get a not too thick and not too runny consistency marinade. If you feel that the batter is too thick, add some oil to this batter.
Wash the chicken away and dry all the moisture off using a kitchen towel. We need to eliminate all the possible moisture here.
Now marinade the chicken with ginger-garlic paste and some salt for another 20 minutes. After this, add the chicken to the cream mixture and mix well. Make sure you don't mix too harshly because we have tenderized the chicken and it may break. Soak your skewers in water and leave both of these overnight.
The only step left is to bake these lovely kababs. Preheat your oven to the highest temperature possible. Arrange your chicken pieces on the skewers and place it over a baking pan. Bake for about 8-10 minutes on broil mode at the highest temperature possible on this side.
Keep checking in between and if when you see that the chicken is almost done from one side, remove the tray and flip it onto the other side. The chicken should look something like this when you should flip it. Dont worry about the marinade dripping off. Bake for another 8-10 minutes on this side on the broil mode again and keep checking in between for when it's done.
Serve hot with some coleslaw for added flavor! Squeeze half a lemon on top of the kababs and yes, that's it. Youre ready to enjoy this irresistible Murgh Malai Tikka!

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