Chicken Malai Tikka | Restaurant Style Chicken Malai Tikka | Chicken Malai Tikka Recipe Without Oven | Chicken Tikka | Chicken Malai Tikka Recipe | Chicken Reshmi Kabab | Murgh Malai Kabab | Chicken Reshmi Kebab | Chicken Tikka Without Oven Recipe
Ingredients for Chicken Malai Tikka:
– Boneless chicken, cut into 2” tikka shapes- 500 gms
1st Marinade:
– Garlic Paste- 3 tsp
– Ginger Paste- 2 tsp
– Black Pepper Powder- 1/4 tsp
– Garam Masala Powder- 1 tsp
– Salt- 1 tsp
2nd Marinade:
– Processed Cheese (grated)- 1/2 cup
– Hung Curd/Yoghurt- 3/4 cup
– Thick Fresh Cream- 1/2 cup
– Green Chilli Paste- 1 tsp
– Nutmeg(Jaiphal) powder- 3/4 tsp
– Green Cardamom( Elaichi) powder- 1 tsp
– White Pepper Powder- 1/4 tsp
– Salt- a pinch
– Fine chopped Coriander leaves (Cilantro) – 1 tbsp
– Ghee or clarified butter- 2 tbsp+ 1 tsp at the time of infusing smoke
– Butter for basting
– Piece of charcoal for infusing smoke
Preparation:
– To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
– Wash and pat dry the boneless chicken pieces. Cut into 2” tikka shapes.
– For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
– To prepare the 2nd marinade, start with grating the cheese in a glass bowl and then add all the other ingredients. Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
– Set aside to marinate for 4 hours in the refrigerator.
Process:
– Soak the wooden skewer in water for 15 mins.
– Skewer the chicken pieces onto the wooden sticks 4 at a time.
– Heat a tawa or flat pan and add 2 tbsp of ghee.
– Now place 4 skewered chicken sticks side by side and keep roasting on medium heat.
– Keep turning it on all sides to cook uniformly. Keep basting with the ghee and the marinade and turn it for 12-15 mins.
– Lastly baste it with some melted butter.
Once the tikkas have an even brown colour, optionally infuse it with smoke.
For infusing smoke to get a barbecue flavour
– Fire up a small piece of charcoal directly on the gas stove till it starts glowing.
– Insert a small bowl in the middle of the sticks.
– Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
– Immediately drop little ghee on the burning charcoal & close the lid immediately.
– Infuse with smoke for 15 mins.
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