Photograph of the finished Murgh malai tikka

India · Gà nướng malai

Murgh malai tikka

25 min Hands-on time + 40 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 1.6 lb
  • Photograph of Fresh cream Fresh cream ½ cup
  • Photograph of Grated cheese Grated cheese 2.8 oz
  • Photograph of Unsweetened yogurt Unsweetened yogurt 5.6 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Chilli Chilli 1
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Unsalted butter Unsalted butter 2.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mix fresh cream, grated cheese, yogurt, ginger, garlic, and chopped green chilies to make a marinade.
  2. 2 Marinate the sliced chicken breasts in a mixture of pepper, garam masala, and salt for 40 minutes.
  3. 3 Skewer the chicken pieces onto sticks and brush them with a layer of unsalted butter.
  4. 4 Bake in the oven at 200°C for about 15 minutes, turning the skewers once midway.
  5. 5 Brush with more butter and bake for 3 minutes until slightly browned on top. Serve hot with pickled onions.

With an appliance

  • Charcoal grill 23 min

    Replace steps 4-5: grill the skewers on a charcoal grill with the fire at a distance of 10 cm from the charcoal, 4 minutes on each side, then move closer to the charcoal for another minute on each side; the chicken will have a more pronounced smoky flavor than the oven version, so you need to scrape off some of the cream sauce to prevent it from burning.

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