Chicken Malai Tikka by Chef Sara Riaz

By on August 15, 2011

 Chicken Malai Tikka by Chef Sara Riaz


Chicken Boneless (cut in 1 1/2 cubes)                  1/2 kg
Green chillie (grinded)                                          2 tsp
Ginger paste                                                       1 tsp
Garlic paste                                                        1 tsp
White cumin seeds (rosted and grinded)                1/2 tsp
Safaid zeera (bhuna hoa, pissa hoa)
All Spices Powder (Gram masala powder)             a little less than 1/2 tsp
Coriander seeds (roasted and coarsely crushed)    1 tsp
Sabut dhania (bhuna hoa kuta hoa)
White pepper powder                                           3/4 tsp
Crushed red pepper (kuti lal mirch)                       1/2 tsp
Almonds paste (blanched and then grind it)           Take 15 to 20 almonds and then make a paste.
Cream (tetra pack cream)                                     2 to 3 tbsp
Yogurt                                                                2 tbsp
Lemon juice                                                        1 tbsp
Salt                                                                    1 tsp

Note: Instead of almonds you can also use cashew nuts (unraosted) (kajo), make a paste of it


-         Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.
-         Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.
-         Serve chicken malai tikka with special paratha and chutney of your choice.