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Methi Malai Tikka

Samina.Tapia's picture
A melt in the mouth starter of boneless chicken marinated in hung curds cheese and cream, flavored with fenugreek and grilled or barbecued.
Ingredients
  Boneless chicken cubes 2 Pound
  Sea salt To Taste
  Freshly ground black pepper 2 Teaspoon
  Garam masala 2 Teaspoon
  Lemon 1 Teaspoon
  Fresh ginger 2 Tablespoon, grated
  Fresh garlic 2 Tablespoon, grated
  Green chili paste 1 Teaspoon
  Fresh fenugreek leaves/1 tablespoon, dried fenugreek / kasoori methi 1⁄2 Bunch (50 gm), washed
  Hung curd/Yogurt cheese / cream cheese 1⁄2 Cup (8 tbs)
  Light cream 1⁄2 Cup (8 tbs) (Low Fat)
  Mozzarella cheese 2 Tablespoon, shredded / crumbled
  Egg yolk 1
  Roasted bengal gram flour 2 Tablespoon
  Ghee/Oil 4 Tablespoon (or Clarified Butter)
Directions

GETTING READY
1. Wash the chicken pieces and pat them dry on a kitchen towel.
2. Marinate them with salt, pepper, garam masala and lemon juice. I prefer to leave them in the refrigerator, overnight. If you don't have that much time, use 1/4 spoon of meat tenderizer and leave for 30 minutes.

MAKING
3. Combine ginger, garlic, chilly paste, chopped fenugreek leaves,hung curd, cream, cheese, egg yolk, roasted Bengal gram flour and mix well until smooth. Add the marinated chicken to this. I always use my hand to mix thoroughly.
4. Leave the chicken to marinate for another 1 to 2 hours in the refrigerator. This will further tenderize the meat and help the flavors to get absorbed.
5. Thread the chicken pieces on bamboo skewers. You can alternate the chicken pieces with onion and bell peppers if you like.
6. Grill or barbecue them on one side, turn them around and brush them with marinade and ghee/butter midway. Cook till they have spots on them and chicken is tender. Like all other Tikkas this is best char grilled.
Alternatively, to broil, bast the meat with ghee/butter/oil and broil in the oven at 450 degree F for about 20 -25 minutes, turning them around mid way and basting them with ghee/butter and marinade. Broil them till they are done and no meat juices run and there are little brown spots on the chicken cubes.

SERVING
Serve the Methi Malai Tikkas with Mint & Coriander Chutney or barbecue sauce as a dipping sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Feel: 
Meaty, Creamy
Method: 
Barbecue
Ingredient: 
Methi
Interest: 
Gourmet, Party, Quick
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6
Story
My granny is not fond of spicy food and so on her 80th birthday, while trying to make a non-spicy chicken tikka recipe, I came up with this absolutely "melt in your mouth" creamy chicken tikka recipe, mostly through trial and error. You really need not chew! While the dish is a traditional tandoor dish, you can make this succulent creamy chicken in the oven or over a barbecue grill if you like. I serve these tikkas with a simple mint chutney or a barbecue sauce and some grilled peppers, onions and wedges of lemon. This makes a great party dish, and each time I serve them they disappear quite quickly. Try it out, and people will be begging you for the recipe.
Subtitle: 
Cream and Fenugreek Chicken

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