MURGH MALAI TIKKA
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
Boneless Chicken Cubes
|
800
|
gm
|
|
2
|
Cheddar Cheese grated
|
80
|
gm
|
|
3
|
Coriander leaves chopped
|
1/2
|
bunch
|
|
4
|
Fresh cream
|
3
|
Tabs
|
|
5
|
Ginger Garlic paste
|
2
|
Tabs
|
|
6
|
Green Chilly fine chopped
|
4
|
No’s
|
|
7
|
Ground mace powder
|
A
pinch
|
|
|
8
|
Ground nutmeg powder
|
A
pinch
|
|
|
9
|
Oil for basting
|
10
|
ml
|
METHOD:
* Clean and remove extra fat from Chicken tikka.
* Marinate the Chicken with salt, ginger garlic paste and
lemon juice (Its called as first marination) and keep a side for around 45
minutes.
*Make
a second marination out of cheese, green chilies, coriander, cream, mace,
nutmeg and white pepper powder and rub the chicken pieces with the mixture.
*Keep
aside for 1 hour.
*String
together chicken pieces on a skewer an inch apart.
*Roast
on a charcoal oven at 180*C for 10-12 minutes.
*Remove
hang skewers for 5-7 minutes to let excess moisture drip off.
*Brush
with oil and roast again for 3 minutes.
