Learn how to make malai boti, which is another name for chicken tikka. The boneless chicken cubes used in this well-known Pakistani/Indian cuisine are marinated in yoghurt, cream, herbs, and spices. The chicken is then skewered and cooked on a barbecue. Cooking instructions for the recipe include hob, oven and air fryer options.
Murgh malai tikka and malai boti are other names for chicken malai tikka. In Hindi and Urdu, the term "malai" implies cream. It describes the chicken's creamy, melt-in-your-mouth texture and is a key element in the marinade. This recipe is a great choice for kids and those who can't consume a lot of chiles because the addition of cream also lessens the heat.
A tasty dish for malai chicken tikka is ideal for a summer barbecue or a supper party. The chicken is roasted over coals at Pakistani and Indian restaurants, giving the food a light smokiness and char. You can air fry it, cook it on the stove in a skillet or grill, or bake it in the oven at home.
As a main meal, serve with naan or paratha, green chutney, tamarind chutney, and a couple lemon wedges. Alternately, make paratha rolls out of it to include as a lunchbox option. It makes a great party appetiser when served on skewers along with your preferred chutney.
Why this recipe is effective
Creamy flavour: This grilled chicken has a melt-in-your-mouth texture thanks to the addition of cream and yoghurt. Additionally, it reduces the flavour and heat, creating a recipe that is kid- and adult-friendly.
There are several ways to prepare this dish, including in the oven, the hob and the air fryer. It is a great choice for an outdoor barbecue party because it can also be roasted on the grill.
Fantastic for Entertaining: Can be served at dinner parties as either an appetiser or the main entrée. With green chutney and pickled onions, it can also be made into rolls called malai tikka kababs.
This recipe is excellent for batch cooking and meal preparation. You can marinade the chicken cubes and store them in the freezer. The malai tikka can be used in wraps or sandwiches once it has been cooked. made into a kebab wrap as a lunch choice for work or school. You may include the grilled chicken in salads as well.
Ingredients
Chicken: This dish calls for cubed, boneless chicken. Although chicken thighs can also be utilised, chicken breast is my preferred choice.
Tenderizer: Used to make the meat more tender and increase the creaminess of the chicken. You can also use kacha papita, which is raw papaya paste. Avoid adding too much or the chicken will get pasty.
Green chilies: You can change the quantity to suit your own spice preferences. If you want a flavour that is milder, remove the seeds.
Besan, another name for chickpea flour, is a product that can be found in speciality supermarket aisles or in Pakistani and Indian grocery stores. A few teaspoons of chickpea flour can be dry-roasted for a few minutes until fragrant by adding it to a small frying pan. Cornflour or cornflour can be used in its place if it is unavailable.
Yoghurt with cream: For this dish, use full-fat yoghurt. Add additional yoghurt as a substitute for cream if it's unavailable.
herbs & spices
Citrus Juice
Instructions
Chicken preparation:The boneless chicken should be cut into 2-cm cubes and put in a bowl.
Making the marinadeMake a paste with the coriander and green chillies. Combine the other marinade ingredients in the bowl with the green chilli paste. Combine the marinade with the chicken.
Overnight marinating: Give the chicken 4 to 6 hours to marinade. You can simply marinate for around 30 minutes if you don't have time.
Put the chicken on skewers: Skewer the chicken on either metal or wooden sticks. Use wooden skewers after soaking them in water for 30 minutes.
Grill the chicken: Malai tikka can be prepared in a coal barbecue, air fryer, oven or hob. To get those mouthwatering smokey charred marks while using a hob or an airfryer, it's ideal to utilise a grill pan or grilling tray.
Recipe Directions
This dish for tasty chicken can be prepared in a variety of ways.
Cooking in a pan: Heat oil in a grill pan or frying pan before adding the chicken skewers. Turn the chicken over once it has finished cooking from the bottom up. Cook the chicken on medium heat until it is well done on all sides. It will take between 10 and 12 minutes to complete this.
Place the chicken skewers on a baking sheet before baking. Bake for 15 to 20 minutes at 180 C in a preheated oven, or until the chicken is thoroughly cooked and the juices flow clear. Flip the skewers over halfway during baking.
Cook the chicken skewers in an air fryer at 160 degrees Celsius for 12 to 14 minutes, or until the chicken is thoroughly cooked. For the skewers' grill marks, you can utilise a grilling tray attachment.
Grill: Grilling malai tikka over coal is one of the greatest ways to prepare it. In restaurants, it is how it is prepared. Place the skewered marinated malai chicken tikka on a hot coal grill for about 10 minutes. Turn the skewers to make sure the chicken is cooked through on both sides and baste it with a little oil.
the chicken:
1 kilogramme of diced boneless chicken breast (boneless thigh is also an option)
For grilling, use oil
Ingredients in a marinade:
3 green peppers
4 tablespoons cilantro or coriander leaves
White pepper powder, one teaspoon
1 tablespoon of ground cumin
1 teaspoon of lemon juice
1 teaspoon salt, taste, and adjust
12 tsp of ground black pepper
Ginger-garlic paste, two tablespoons
2 teaspoons of beef tenderizer (note 1)
1 tablespoon of roasted chickpea flour (bhuna besan) can be replaced with cornflour.
▢½ cup cream
▢½ cup yoghurt
Instructions
In a big bowl, add the cubes of boneless chicken.
Green chilies, cilantro, and/or coriander leaves are combined to make a paste.
Include the green chilli paste when adding the marinade ingredients to the chicken bowl. Thoroughly combine the chicken and marinade.
Give the chicken 4 to 6 hours, or perhaps overnight, to marinate in the paste. Just let the food marinate for 30 minutes if you don't have time.
After the chicken has marinated, skewer it with either metal or wooden skewers and place it on a dish or baking sheet. If using wooden skewers, first soak them in water for at least 30 minutes before using. It's also feasible to roast the chicken without using skewers. The malai tikka skewers can then be cooked on the grill using your chosen technique.
To pan-fry the chicken skewers, first heat some oil in a grill pan or frying pan. Turn the chicken over once it has finished cooking from the bottom up. Cook the chicken on medium heat until it is well done on all sides. It will take between 10 and 12 minutes to complete this. If you are concerned that the chicken will not become pink or Cover the frying pan with a lid for a few minutes if it is not cooked through. As a result, steam will be produced, ensuring that the chicken is fully cooked.
To bake the chicken, brush a little oil on it using a pastry brush. The chicken skewers should be put on a prepared baking sheet. Bake for 15 to 20 minutes at 180 C in a preheated oven, or until the chicken is thoroughly cooked and the juices flow clear. During the middle of baking, rotate the skewers.
Making Malai chicken tikka in an air fryer: This is actually my fave way for making Malai chicken tikka. Apply some oil to the chicken with a pastry brush. In an air fryer, cook the chicken skewers at 160 C for 12 to 14 minutes, or until the chicken is thoroughly cooked. To get grill marks on the skewers, utilise a grilling tray attachment.
Using a barbecue: Cooking malai tikka over coal in a barbecue is one of the greatest methods. In restaurants, it is prepared in this manner. Place the skewered malai chicken tikka in the marinade and cook for about 10 minutes over hot coals. Turn the skewers while basting the chicken with a little oil.
and rotate the skewers to make sure the chicken is well cooked all around.
Along with naan or paratha and either green chutney or tamarind chutney, serve the malai chicken tikka. Serve sliced pickled onions or a kachumber salad on the side.
Notes
A word about marinating: The recommended marinating time for the chicken cubes is 4 to 6 hours, or overnight. Just let the food marinate for 30 minutes if you don't have time. The chicken that has been marinated can be kept for around 24 hours. It's advisable to use less meat tenderizer if you do plan to marinade it for such a lengthy time.
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