Mughlai cuisine is known to be very rich & delicious and normally I have seen every one appreciating & savoring the taste of Mughlai food.
Well here is a recipe, which I came across from net and tried and liked, so wanted to share. Here chicken is first marinated in a yoghurt & cream mix and then grilled, the chicken comes out soft with exquisite mughlai flavors. Try it!
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
10 hours 15 mins 20 mins 10 hours 35 mins 3-4 Serving
Chicken breasts – 2 (washed, cleaned, boneless, skinless and cut into 4-5 inch pieces)
Ginger – 115 grams (paste)
Garlic – 115 grams (paste)
Green chili – 2 (finely chopped)
Lemon juice – 1 teaspoon
Greek yoghurt – 2 tablespoon (thick curd)
Butter – 30 grams
Heavy cream – 1 tablespoon
Salt per taste
Ground black pepper – ½ teaspoon
Ground cumin – ½ teaspoon
Ground nutmeg – 1 teaspoon (freshly grated)
Cardamom powder – ½ teaspoon
Cream cheese – ½ cup
Cheddar or mozzarella cheese – 2 tablespoon
Corn flour – 1 tablespoon
Oil – 1 tablespoon
- Pre heat oven to 180°C (350°F).
- Sprinkle lemon juice and salt & ground black pepper on the chicken pieces and keep aside.
- Now in a large mixing bowl add yoghurt, ginger & garlic paste, half of the butter, cream, cardamom, nutmeg & cumin powder, green chili, corn flour & cheese and mix well to form a smooth paste. Now add chicken pieces and mix well that all the pieces are well coated with this marinade. Cover and refrigerate for 3-4 hours or overnight to marinate the chicken.
- Now bake in the pre heated oven for 15-20 minutes or till its done, check that it’s soft & tender and well cooked from inside and turns golden at edges. Half ways thru cooking baste the chicken with melted butter using a brush.
- Take out and serve hot.
Note: Chicken malai tikka can be served with coriander or mint chutney. Bon Apatite!
Picture courtesy: siliconeer.com(nicepic)