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Saturday, 5 September 2015

Kasoori Chicken Malai Tikka (Skewered Chicken Tikka with Dry Fenugreek Leaves)


          Give a twist to your usual Chicken Malai Tikkas by adding some kasoori methi (dry fenugreek leaves). This will give a different aromatic flavour. Very easy to make, these homemade Tikkas are perfect appetizers. 

          Paired with some green chutney or dip, they simply tastes amazing. They can also be made into chicken rolls by stuffing them into parathas / tortillas along with sliced onion, chutney or ketchup for a lunch box meal or snacks. So check for a step by step method with pictures to prepare it.











  • 450 gms. boneless chicken cubes, washed and drained
  • 1/2 cup yoghurt, well beaten
  • salt to taste
  • 2 tbsp. kasoori methi, crushed
  • 1 tbsp. ginger-garlic paste
  • 1/tsp. pepper powder
  • 1/2 tsp. red chili flakes
  • 2 tbsp. oil
  • 1 tbsp. vinegar
  • 1 tbsp. melted butter
  • wooden skewers as required, soaked in water for an hour
  • oil to grease / baste
  • chutney / dip to serve











          Marinate the chicken with all the above mentioned ingredients, (starting from yoghurt to melted butter) for 8-10 hours. 

          Grease the skewers and thread the chicken cubes. Grill in the convection mode of a microwave for 30 minutes. Flip them halfway and baste with oil / leftover marinade.

          Let it remain in the microwave for 5-10 minutes. Serve them hot along with green chutney / sauce / dip.


Note - For a smokey effect, fire grill them on an open flame.































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