Chiken Malai Tikka

7

It is traditionally small pieces of boneless chicken. it has originally come from Mughal empire and very preferable dish of so many people in North India.
this word “tikka” itself common in Turkic word “tikku” which means “piece” or “chunk”

So, let us start the process of juicy malai tikka!

Ingredients –

Boneless chicken- 750 gm

Green chilli- 7-8

Coriander leaves along with its stalk- 1 bunch

Curd- 2 cups

Butter- 1 Tb spoon melted butter + 2 cubes butter

Ginger & garlic paste- 1cup

Chaat masala- 1/2 spoon

Lemon- 2 Tb spoon

Garam masala- 1/2 spoon

Cumin powder- 1 spoon

Black pepper powder- 1/2 spoons

cardamom powder- 1/4 spoons

Salt- as per taste

Instructions-

1. First, we take boneless chicken and start by thoroughly cleaning the chicken under running water and dry it with the help of large stainer.

1. we make a dry grind of coriander leaves and green chilli. add into the chicken.

1. Now we are going to add ginger garlic paste, cumin powder, chaat masala, black pepper powder, lemon, cardamom powder, salt ( We add butter & chaat masala so not add too much salt)
2. With all ingredients marinate it well and set aside for 30 mins.

1. In a pan we add this marinated chicken and cook low to medium flame for 15-20 mins and time to time stir gently and put the lid on.

1. In a pan we add this marinated chicken and cook low to medium flame for 25- 30 mins and time to time stir gently so that piece not get break.
2. When spices get little dry, we turned off the flame and then extract the chicken pieces rest spices will remain same in the pan.
3. After separates the chicken we need grill the chicken on the gas in high flame. Apply the little butter and grill it from both the sides.

1. Set aside the grilled chicken and we need to prepare another mixture. 2 full cup thick curd and cream and whisk it properly.
2. Now we add this mixture into the wok and little bit of water or can be add milk as well.

1. Add chicken into that mixture and mix it well. We cook for 3-4 mins in low flame and cover with the lid. Do not overcook otherwise oil get separates from the cream.
2. Garnish the chicken with melted butter and freshly chopped coriander leaves
   
   Now, the creamy chicken malai tikka is ready to serve!

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