Murgh malai tikka
Murgh malai tikka, from above
Non vegDelhi

Murgh malai tikka

Chicken in a creamy, cheesy, cardamom scented marinade. Melts in the mouth, as promised.

60 minTime
40 gProtein each
mildSpice
The creamy kebab2 chapters · 1 min read

Make it your way

Grandma's wayMughlai murgh malai tikka.
The original
360kcalsame
40 gproteinsame
1 gfibresame
60minutessame

Murgh malai tikka.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Chicken, boneless600 g boneless thigh, cubed
Ginger garlic paste1½ tbsp
Lemon juice1 tbsp
Saltto taste
Hung curd (greek yogurt)½ cup
Fresh cream (thickened cream, heavy cream)¼ cup
Processed cheese (american cheese)⅓ cup, grated
Cashews15, soaked and ground
Green chilli2, ground
White pepper½ tsp
Cardamom¼ tsp
Butter1 tbsp, melted, to baste

Method

4 steps
  1. 1Rub chicken with ginger garlic, lemon and salt; rest 15 minutes.
  2. 2Whisk hung curd, cream, cheese, cashew paste, chilli, pepper and cardamom; coat the chicken and rest 1 hour, chilled.
  3. 3Skewer and grill at 230 C for 12 to 15 minutes, turning and basting with butter, until no pink remains.
  4. 4Rest 2 minutes before serving.
Serve it like this

Pile on a sizzler over sliced onions, scatter coriander, lemon wedges and mint chutney alongside. Serve hot.

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Make it a meal

What goes with Murgh malai tikka: a bread or rice, a side, something to drink and something sweet.

Bread or rice Butter naan40 min
On the side Hari chutney10 min
On the side Laccha pyaaz10 min
To drink Sharbat e mohabbat8 min
To drink Masala chai10 min
Something sweet Phirni45 min
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