Murg Malai Tikka 6 pcs | 200 - 220 gms

Tender chicken chunks luxuriously marinated in a creamy blend of spices and fresh cream, char-grilled to a delectably rich and melt-in-your-mouth perfection. A true indulgence for your taste buds

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 For Marination:

500 grams boneless chicken, cut into bite-sized pieces
250 grams hung curd (hung curd)
130 grams fresh cream
30 gramss ginger garlic paste
15 grams cashew nut paste (optional, for added creaminess)
6 grams white pepper powder
6 grams garam masala
6 grams cumin powder
6 grams coriander powder
Salt, to taste
100 grams Lemon (Neembu)

 For the Tikka:

Skewers (wooden or metal)
refined oil or ghee, for brushing

 For Garnish:

Fresh coriander leaves, chopped
Lemon wedges

 Instructions:

1. **Marinate the Chicken:**
   In a large bowl, combine hung curd, fresh cream, ginger garlic paste, cashew nut paste (if using), white pepper powder, garam masala, cumin powder, coriander powder, salt, and lemon juice. Mix well to form a smooth marinade.
   Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and let it marinate in the refrigerator for at least 2-4 hours or overnight for best results.

2. **Skewering the Chicken:**
   Preheat your grill or oven to a high temperature.
   Thread the marinated chicken pieces onto skewers. You can alternate them with vegetables if desired.

3. **Grilling/Baking:**
   Brush the skewered chicken with a little oil or ghee.
   Grill the chicken skewers in a preheated oven (at around 200°C/400°F) or on a barbecue grill for about 1520 minutes or until the chicken is cooked through. You can also use a grill pan on the stovetop.

4. **Serve:**
   Once the Murg Malai Tikka is cooked and has a nice char on the edges, remove it from the heat.
   Garnish with chopped fresh coriander leaves and serve hot with lemon wedges on the side.

5. **Optional:**
   You can serve the Murg Malai Tikka with mint chutney or your favorite dipping sauce.

Enjoy your homemade Murg Malai Tikka as a delightful appetizer or snack!