Murgh Malai Tikka-DFT
Enjoy these juicy Murgh Malai Tikkas for your next get together.
Ingredients
- 2 chicken breasts cubed
- olive oil to brush the grill/oven
- lemon juice to taste
- red onion sliced in rings
- Ingredients for the Marinade
- 2.5 fl oz low fat greek yogurt low fat yogurt
- 1 tsp mustard oil
- ½ tsp each turmeric red chilli powder and amchoor (dry mango powder)
- ½ tsp garam masala used home made
- 1 tsp dried fenugreek leaves crumbled
- ¾ -1 tsp carom fennel, green cardamon and black peppercorns (ground together)
- 2 tsp ginger & garlic paste
- 1 tbs cashew nuts soaked and made into paste
- 1 tbsp besan gram flour
- 1 egg yolk
- salt to taste
Instructions
- Cut the chicken breasts into cubes and pierce it with the fork. In a mixing bowl, whisk all the marinade ingredients. Adjust salt and pepper if needed. Add the chicken to the marinade and stir to coat evenly. Leave it marinated overnight or longer in the fridge. Make sure to bring it back to room temperature before grilling or baking.
- Preheat the grill and brush it up with olive oil. If using the oven, preheat to 400F. Thread the chicken pieces into the skewers. Grill it until done. It took me 8-10 minutes, turning every 3 mins.
- I kept the chicken covered for a few minutes in between turning. Check using the butter knife and fork. Once the chicken is done, pull it off the skewers and squeeze lemon juice to taste.
- Serve hot with Mint/Cilantro Chutney.