Hey everyone, I am posting nearly after a fortnight. Young Chef’s Academy, Nabeel’s nursery admission, a family wedding and school vacations in general kept me occupied and away from blogging 😦 But, BAM’s kitchen was never shut, almost on a regular basis Nabeel’s favorites were dished out, some new foods were also prepared to cheer up the bored taste buds..hehehe. So here’s one of the latest recipes I made using Nabeel’s pep me up ingredient…yes you guessed it right, Chicken 🙂
I usually have a stock of boneless chicken lying in the freezer especially for Nabeel. Earlier it was used for the ever popular Chicken Nuggets but of late I am done making them and Nabeel is done eating them. Besides, the boneless chicken I also have copious amounts of malai aka fresh milk cream accumulated in the freezer, at any given time. Hence, I decided to combine the 2 and create Chicken Malai Tikka – a comparatively less spiced recipe from the fiery tikka family. Nabeel is fascinated with the idea of pricking food with a toothpick and eating it..so the tikkas worked that way too.
The recipe is fairly simple, just needs good amount of marinating time. Unlike, authentic tikka making method I grilled them over gas flame on a Cerastone grill plate that my mom owns, I am totally in love with it.
This is also a good prepare ahead recipe, just marinate and freeze till you are ready to cook it one fine lazy day Can be frozen for months, but I would not go beyond 20 to 25 days.
Chicken Malai Tikka Recipe
(Indian Barbequed Cream Chicken)
500gms Boneless Chicken (I always prefer the breast)
½ cup fresh milk cream or malai, whisked
¼ cup fresh curd or yogurt, beaten
1 teaspoon freshly powdered cardamom
1 tablespoon lemon juice
1 tablespoon fresh ginger – garlic paste
Salt & Pepper powder as per taste
Step1 – Wash & dry chicken. Cut it into bite sized pieces, roughly 1×1 inch.
Step 2 – Rub lemon juice, ginger-garlic paste, salt and pepper over the chicken. Let
it sit for 30 minutes.
Step 3 – After 30minutes, add malai, curd and cardamom powder to the chicken. Let
the chicken marinade for at least 2 hours, before cooking.
Step 4 – To cook the tikkas, skewer them on wooden or metal skewers and cook in a pre-heated oven @ 220C or 400F for 20 minutes, while basting with oil or butter every 5 minutes.
Step 5 – You can also pan cook them over gas flame in a non-stick pan or on a non-stick grill plate (the one I used). It’s important to brush the chicken occasionally with butter or oil to ensure even cooking and avoid dryness in tikkas.
Step 6 – Serve the tikkas hot along with a tangy sliced onion, tomato, cucumber, coriander and green chilli salad. A hot coriander – mint chutney also is a popular accompaniment with tikkas.