Murgh Malai Tikka Recipe
Murg malai tikka is a rich and spicy preparation of chicken with fresh cream curd and spices. Cooked in the oven with a marinade of garam masala and red chili powder, the murg malai tikka can be served with tandoori naan or rotis and is considered a delicacy.
Ingredients
500 gms chicken breast fillets (cut into 4 pieces)
100 gms thick curd (lightly beaten)
100 gms fresh cream (lightly beaten)
Salt to taste
1 tsp red chilli powder
1 tsp garam masala powder
A pinch of tandoori colour (optional)
Oil for brushing
Directions
Mix well the curd, salt, red chilli powder, garam masala powder, cream and tandoori colour (optional) Add the chicken fillets.
Mix and marinate, covered in the refrigerator for 3-4 hours.
Place the marinated chicken, on the high i rack and keep aside for 10-15 minutes (to drain the excess marinade).
Brush the pieces with a little oil and cook on the high rack on combination-3 for 4:00 minutes.
Turn the chicken pieces over halfway through cooking time.
Brush with a little more oil and grill for 15-20 minutes.
Reposition several times during cooking.
Brush with a little oil 2-3 times for even cooking.
Mix and marinate, covered in the refrigerator for 3-4 hours.
Place the marinated chicken, on the high i rack and keep aside for 10-15 minutes (to drain the excess marinade).
Brush the pieces with a little oil and cook on the high rack on combination-3 for 4:00 minutes.
Turn the chicken pieces over halfway through cooking time.
Brush with a little more oil and grill for 15-20 minutes.
Reposition several times during cooking.
Brush with a little oil 2-3 times for even cooking.
