Malai Chicken Tikka
Malai Chicken Tikka
Juicy zesty grilled chicken, marinated in ginger, garlic, lemon, spices, and cream. Grilled, topped with cheese for out-of-the-world grilled chicken kebabs. A great Ramadan meal.
Ready in: 30 minutes
Serves: 4
Complexity: very-easy
kcal: 200
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Ingredients
MARINADE:--
680 g chicken (breast or thigh, small cubed)
¼ cup cream
2 small chilli
4 cloves garlic
2 cm ginger
¼ tsp Garam Masala
1 lime, zest & juice
1 tsp cornflour
1 tsp SIDS SALT & PEPPER
1 tbsp coriander leaves
MALAI CHICKEN TIKKA:--
2 tbsp butter
½ cup mozzarella cheese, grated
Directions
In a food processor, add chilli, peeled ginger, garlic, coriander, yoghurt, lime juice & zest. Pulse to make smooth purée. Transfer to a bowl. Add cream, SIDS SALT & PEPPER, cornflour and garam masala. Mix well. Add cubed chicken, coat well and marinade for 15-20 minutes (up to overnight) in refrigerator.
Before grilling, remove chicken from refrigerator, add in shredded mozzarella cheese. Mix well, then skew pieces of chicken into skewers.
Preheat grill. Spray oil on grill, cook chicken 10 minutes each side (turn half way and bast with melted butter) or cook until chicken has fully cooked and cheese is brown and bubbling.
Remove malai chicken tikka to a plate, garnish with chopped coriander, then serve with a side of lime wedges and green chutney. Enjoy.
Cook in Oven: preheat oven to 200°C. Place skewers on a rack on an oven tray. Cook for 20 minutes. After 15 minutes, baste with marinade.
Switch on oven grill for 5 minutes for a bubbly chard cheese layer.
Serve with naan on the side.