Murgh Malai Tikka is a melt in the mouth starter which you will find in every tikka and kebab corners in India. It is different from other kebabs in its color and texture. The other specialty being that it is flavored with cardamom powder and is marinated with cheese and cream, making it soft and silky.
- 1lb. chicken breasts cut into medium sizes cubes
- 1tsp. white pepper powder
- 1/2tsp. cardamom powder
- 1/2tsp. meat tenderizer (optional).
This is required to make the kebabs really melt in your mouth
Clean the chicken pieces and pat them dry. In a bowl take all the dry ingredients listed above and rub it on the meat pieces so that they are all coated with it. Let it stand for 30 minutes.
- 2tbsp. thick yogurt
- 2tbsp. heavy cream
- 4tbsp. grated cheese at room temperature (Cheddar or mozzarella works fine)
- 2tbsp. corn starch
- 1tbsp. ginger garlic paste (Squeeze out the extra water from the paste)
- 2tsp. chopped cilantro
- 1 – 2 green chilies
- 2tbsp. butter
- Green Bell pepper cut into cubes
- Red onion cut into cubes
Roughly crush cilantro and green chilies in a grinder.
In a bowl take the softened cheese, ginger garlic paste, corn starch, yogurt, heavy cream and salt. Cheese already has salt so do not add much. Blend them well into a smooth paste with your hand. Add crushed cilantro and green chilies and mix once again.
After initial 30 minutes dip the chicken pieces into the second marinade. Make sure they are all well coated. Allow it to rest in the refrigerator for 3 – 4hrs.
Soak skewers in cold water for 20 minutes to prevent them from burning.
Skewer them alternatively with onion and green bell peppers and grill it in an oven at its highest temperature for about 20 minutes. Don’t forget to brush with butter and turn them around every 10 minutes. If your oven has the BROIL option keep the knob at it.
You can make it in your microwave using the micro grill combination mode. Don’t forget to brush oil in between.
Sprinkle chat masala and squirt some lemon juice over before you serve.