Saturday, March 02, 2013

Murg Malai Tikka

This is our first attempt in making baked chicken dish with our new OTG and it turned out a super hit at its first edition! Murg Malai Tikka traditionally prepared contains rich cream and exotic spices but this one is simple, easy to make and low on fat. We found this recipe in Femina magazine from the Nineties, cuttings of which we had preserved in archives.
This is better done in a tandoor or on charcoal grill but we made this in the OTG using the grill tray. Boneless chicken pieces were marinated for 24 hours in a curd spice mixture and then grilled for 1 hour in the OTG with little basting of butter. The recipe says serve this with green chutney but we just sprinkled some chaat masala and served along with tomato onion kachumber and a half lemon.

Check the green chillies before adding to marinade. They should not be too hot. Adjust according to your taste.

Boneless chicken - 750 Gm
Thick beaten curd - 2 cups(400 Gm)
Green chillies - 12 ground to a paste
Ginger Garlic paste - 4 Tsp(20 Gm)
Salt - To taste
Oil or butter - QS for basting

Wash and cut the chicken into kebab size pieces. You should be able to get around 18 pieces from 750 Gm chicken.
Combine ginger garlic paste, green chilli paste and Salt with the beaten curd.
Marinate the chicken pieces in this mixture for 5 hours in the fridge.
Preheat  the oven to 180 C.
Arrange the marinated chicken pieces o the wire tray and keep the drip tray below it.
Bake for little under hour, applying little oil/butter and turning them over every 15 mins to ensure even cooking.

Check whether the pieces are golden brown and dry.
Serve with Tomato onion kachumber(Salad) and green chutney

Tomato Onion Kachumber:
Tomatoes - 2 shredded(Cut into thin long strips)
Onions - 2 medium Shredded
Red chilli powder - 1/2 Tsp
Diluted white vinegar - 1 Tbsp
Salt - to taste
Chaat Masala - 1/2 Tsp
Chopped Coriander leaves - 1 sprig

Mix all the ingredents together.

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