Chicken Malai Tikka Recipe
Ingredients👇🏻👇🏻
1kg chicken (4 pieces)
500grm curd
½ cup cream
1 tbsp ginger garlic paste
1 tbsp green chilli paste
1 tbsp salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp pepper powder
1 tsp garam masala
1 lemon juice (2 tbsp)
1 tbsp dry Fenugreek leaves
2 tbsp oil
Let’s Start Recipe
Today we have brought you a very delicious and juicy recipe. If you are short on time but want to make something delicious, this recipe is the best – yes, it is Chicken Malai Tikka! This dish turns out to be so juicy, soft, tender and so delicious that you will want to make it again and again. Definitely try it at the request of your children or husband. If you enjoyed the recipe, do comment and share it with your friends.
First, we’ve taken chicken leg pieces — 1 kg total, which gives us 4 pieces. If you use larger pieces, you may get only 3 in 1 kg. We’ve made deep cuts in the pieces and washed them thoroughly. All the water has been drained, and the chicken is completely dry.
In a large mixing bowl, add 500 grams of fresh (not sour) yogurt. Add half a cup of fresh cream — you can use Amul or any other brand. Then, add 1 tablespoon ginger-garlic paste, 1 tablespoon green chili paste, and 1 tablespoon salt (as per taste).
Now add ½ tsp coriander powder, ½ tsp roasted crushed cumin, ½ tsp black pepper powder, ½ tsp garam masala, and juice of one lemon (about 2 tablespoons). Mix everything thoroughly to avoid any lumps and ensure the yogurt and cream are well combined.
Add 1 tablespoon roasted and crushed kasuri methi (dried fenugreek leaves). This adds a wonderful aroma. Now apply this marinade into the cuts on the chicken pieces, rubbing it in well. This marination will make the chicken extremely juicy.
Let it marinate for at least 30 minutes. If you have time, marinate for 2 hours or even overnight. In hot weather, keep it in the fridge. In winter, you can keep it on the kitchen counter.
Heat a pan on the stove and add 2 tablespoons of oil. Once hot, place the marinated chicken pieces in the pan one by one. Keep the flame high — we want grill marks, not to stew the chicken.
Cook on high flame for 3–4 minutes on one side and then flip. The chicken will release its own juices, and since the marinade contains no extra water, the pieces will brown beautifully. Flip and cook the other side the same way.
Once both sides have nice grill marks, add the remaining marinade to the pan. Stir lightly, cover the pan, and cook the chicken on medium to low heat for 15–20 minutes until fully tender. Stir once or twice in between.
After 20 minutes, most of the gravy will be reduced. We don’t want it completely dry — adjust the consistency to your liking. The oil will also surface, showing it’s done. Uncover and cook on high flame for 1–2 minutes.
Chicken Malai Tikka Recipe ready
Now it’s fully ready. Serve hot — garnish with green chilies, a squeeze of lemon juice, and onion rings. It’s extremely tasty and perfect for special occasions, guests, or simply for your family.
Anyone who eats this will praise your cooking — because it’s not only delicious but also easy to make. Try it and don’t forget to share your feedback. Comment and tell us which country, city, and time you’re watching from.
**Closing**
Anyone who eats this will praise your cooking — because it’s not only delicious but also easy to make. Try it and don’t forget to share your feedback. Comment and tell us which country, city, and time you’re watching from.
Thank you...