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Say hello to the most tender and juicy Murgh Malai Tikka! This chicken tikka smothered in a wet rub of yogurt, warm spices, and fresh herbs is simply the best. Grill them on a stovetop, oven, or outdoor BBQ, and these tikkas will surely rock your party! Who knows, this might soon become your new summer grilling favorite recipe.
Who doesn’t love tikkas and that too on a stick? There’s something irresistibly fun and exciting about devouring food on a stick! Don’t you agree – it looks so appealing and inviting. And since summer is the official grilling season, hence, I am going to spice up my dinner tonight with my favorite – Murgh Malai tikka!
WHAT IS MURGH MALAI TIKKA?
Let me take a quick break here for those who are not familiar with the term Murgh Malai tikka.
Murgh Malai tikka is an Indian chicken dish where marinated chicken pieces are grilled over charcoal. In this term – Murgh malai tikka, Murgh means chicken; Malai means cream, and tikka refers to pieces of meat or veggies marinated in a spicy mix. Collectively, it means – chicken pieces marinated in a spicy cream-based mixture.
1- Marinate the chicken overnight (if time permits). This helps in tenderizing the chicken further and helps it absorb all the flavors from spices + herbs.
2- If using Wooden Skewers, soak them in water for 20-30 minutes. This is extremely important and prevents the wooden skewers from burning when you bake or grill the tikka.
3- Use fresh chicken as opposed to a frozen one as its more tender and fresh.
4- If using ‘Kasoori Methi/Dry Fenugreek Leaves’, then just sprinkle them 5-10 minutes before grilling/baking. Marinating the chicken in these leaves can make the chicken sour.
5- To make the chicken extra juicy, slather a generous amount of oil/ghee on top before serving. This tenderizes the cooked chicken tikka further and makes them extra juicy.
To make it extra special char it on gas flame for a couple of seconds and serve hot with green chutney & laccha onion.
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