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 out the step by step pictorial recipe 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 smoky effect, fire grill them on an open flame.

                  Marinate chicken with ingredients (from yoghurt to butter) for 8-10 hours. 

                   Grease skewers & thread chicken cubes. Grill for 30 minutes. Flip them
                   halfway & baste with oil / leftover marinade.

                                Serve them hot along with green chutney / sauce / dip.

Chicken Malai Tikka (Creamy Chicken Tikka)

          These melt-in-the-mouth Tikkas are just irresistible. They can be made at home, restaurant style, for some perfect appetizers. These delectable snacks goes well with some green chutney and onion rings. And not to forget with a dash of lime. So go ahead and try these party specials this Christmas and New Year.

        

          I tried to keep the cream, butter and cheese to the minimum. In that way one can have these Tikkas guilt free. They can also be stuffed in parathas along with some sliced onion, coriander leaves and ketchup / kasundi / mint chutney and served as chicken rolls. So check out the step by step pictorial recipe to prepare it.

• 450 gms. boneless chicken cubes
• 1 tbsp. ginger-garlic-green chilies paste
• salt to taste
• 1/2 tsp. pepper powder
• 1 tsp. roasted coriander-cumin powder
• 1 tbsp. oil
• 1 tbsp. lime juice
• 1 cup hung yoghurt
• 2 tbsp. cream
• 2 tbsp. cheese
• 1 tbsp. melted butter
• wooden skewers as required, soaked in water for an hour
• oil to grease
• green chutney and onion rings to serve

          Marinate the chicken with the ginger-garlic-green chilies paste, salt, pepper powder, lime juice, coriander-cumin powder and 1 tbsp. oil for 2-3 hours in the refrigerator.

          Combine the yoghurt, cream, cheese and butter till smooth. Add this mix to the chicken and marinate further in the refrigerator for 7-8 hours.

          Grease the skewers with a little oil and string the chicken cubes. Place them on a greased microwave rack and grill in the convection mode for 30 minutes. 

          Halfway through flip the skewers and grill further. Let it remain in the microwave for 5-10 minutes. 

          For a Smokey effect, place the skewers on a steel wire mesh directly on the flame and fire grill them for a minute. Serve, garnished with onion rings and green chutney.

          
     

1st Marination.

2nd Marination.

                               Grease the skewers with a little oil & string the chicken cubes. 

                                  Grill for 30 minutes. 

                     For a Smokey effect, place skewers on a steel wire mesh directly on the 
                     flame & fire grill them for a minute. 

Serve, garnished with onion rings & green chutney.