Friday evenings are one of my favorite nights to have of couple of friends over for a relaxed super/ dinner. Having friends over for a dinner can be such a pleasure. It is so good to share delicious food, have a lively conversation and laugh the evening away in the comforts of ones own home.
There is no better way to celebrate the start of the weekend and as long as the food is delicious and can be prepared ahead. One of such recipe’s I love to have is the chicken malai tikka. The boneless chicken are marinated with cream and spices and grilled to perfection. Marinating is the biggest mantra for having succulent meat and the results are always great when the meat is marinated over night.
Last Friday we had couple of our close friends over for dinner and it was so great to catch up and share some happenings in our lives. I had marinated these tikkas and it was a great way to liven up the evening.
HOW TO MAKE CREAMY CHICKEN TIKKA
- 500 g to 700g Chicken thigh fillets cut into cubes
- 1 lemon
- 1 inch ginger
- 2 to 3 cloves of garlic
- 1 to 2 green chillies
- 2 to 3 tablespoon whipping cream/ thick yogurt
- 4 to 5 pieces of Cashew nuts
- Whole Garam masala ( 3 cloves, 1 inch cinnamon, 4 cardamoms)
- 1 tsp kasturi methi ( dried fenugreek leaves)
- tandoori colour (Optional)
- Oil for basting
- Chat masala and lemon juice for garnishing
- Salt to taste
- 1 red pepper cut into pieces
- 1 green pepper cut into pieces
- 1 red onion cut into pieces
- wooden sticks/ metal skewers
Rub the chicken with lemon juice and salt and set it aside for 10 minutes.
Process ginger,garlic, chilies, cashew nuts and whole garam masala into a paste using very less water. Transfer the paste into a bowl and add fresh cream/yogurt,kasturi methi and tandoori colour. Season it with salt.
Rub the chicken and the vegetables with the marinade and set it aside for at least 30 minutes or overnight would be great.
Thread the chicken and vegetables into a metal skewers or pre soaked wooden skewers.
Preheat the oven at 200"C and cook the chicken for 10 minutes.
Bast it with oil and again cook it for 10 more minutes or until cooked well and charred on the edges.
Serve it with chaat masala and lemon juice.
I had used lovely legs instead of thigh fillets and it was equally delicious.
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