Monday, August 20, 2007

Murgh Malai Tikka ( Creamy Chicken Kababs )

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The quintessential Punjabi favorite. Simply put, they are skewered cubes of boneless chicken that are cooked in a tandoor ( Indian Clay oven ). Hell, I dont have one in my house, but it is easily replicated in a microwave with convection.
Boneless Chicken ( Cut into cubes) - 300 gms / 2 pieces of breast
Lemon Juice - 3 tsp
Butter - 30 gm
Plain Yoghurt ( nicely whisked) - 50 gms
Ginger-Garlic Paste - 1 Tblsp.
Double Cream - 1 Tbslp.
Green Cardamom (Seeds Only) - 3-4
Cumin Powder - 5 gm
Grated Nutmeg - 3 gm
Cheddar Cheese ( Finely Grated ) - 4 Tblsp
Green Chillies (Finely Chopped) -2
Salt - To Taste
1. Mix all the ingredients of the marinade and mix together to a smooth consistency. Marinate the chicken cubes in this marinade and leave for an hour in a refrigerator.
2. Skewer the Chicken cubes and grill / barbecue them turning them from time to time, till they are cooked through and turned light brown .
3. Halfway through the cooking, baste them with melted butter. ( This also prevents the kababs from drying).
4. After they are done, remove them from the skewers, and sprinkle remaining lemon juice on top.
5. Serve Hot with a Mint corriander chutney.

1. If you are using woodden /bamboo skewers, soak them in cold water for 15 minutes before putting the chicken cubes. This will prevent them from getting burnt on the grill.
2. If you are using microwave, put it convection for 20 minutes at 250 deg.
3. To get a variation you can also mix 20 gm of cashewnut paste into the marinade.


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