Malai Chicken Tikka

Name: Malai Chicken Tikka
Ingredients: 500 g boneless chicken thigh fillets, cut into 1/2 inch pieces; 4 tbsp yogurt; 1 packet fresh cream; 6 tbsp extra virgin olive oil; 4 tbsp mustard oil; 2 tbsp butter; to sprinkle chaat masala (after barbecuing); to serve onion rings and lemon wedges; 1 onion; 1 green chilli; 1 tbsp ginger-garlic paste (or fresh ginger and garlic); to taste salt; 1 lemon (juice); 1 tbsp fennel seeds; 1/2 tsp kasuri methi; 1/2 tsp ajwain seeds, crushed; 1/2 tsp garam masala powder; 1/2 tsp cumin powder; 2 tbsp coriander powder; 1 tsp almond meal powder

from Cookie

Ingredients

500 gboneless chicken thigh fillets, cut into 1/2 inch pieces
4 tbspyogurt
1 packetfresh cream
6 tbspextra virgin olive oil
4 tbspmustard oil
2 tbspbutter
to sprinklechaat masala (after barbecuing)
to serveonion rings and lemon wedges

Marinade paste (grind together)

1onion
1green chilli
1 tbspginger-garlic paste (or fresh ginger and garlic)
to tastesalt
1lemon (juice)
1 tbspfennel seeds
1/2 tspkasuri methi
1/2 tspajwain seeds, crushed
1/2 tspgaram masala powder
1/2 tspcumin powder
2 tbspcoriander powder
1 tspalmond meal powder

Instructions

Grind the marinade ingredients (onion, green chilli, ginger-garlic, salt, lemon juice, fennel, kasuri methi, ajwain, garam masala, cumin, coriander, almond meal) into a smooth paste.
First marinade: coat the chicken pieces with the ground paste and yogurt; mix well. Refrigerate at least 5 hours, or overnight.
Second marinade: stir in 2 tbsp olive oil, 4 tbsp mustard oil and the fresh cream. Refrigerate a further 5 hours.
Barbecue the pieces on a gas or charcoal grill, brushing with butter as they cook, until done.
Sprinkle chaat masala on the cooked tikka.
Serve with onion rings and lemon wedges.

chicken
tikka
malai
barbecue
indian
marinade