Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
500g skinless, boneless chickens fillets cubedSeasonings salt and black pepper 2 teaspoon ginger, garlic red crushed fresh chilli relish ¼ teaspoon garam masala 1 teaspoon freshly roasted, crushed cumin and coriander powder½ teaspoon cardamom powderPinch nutmeg 3 Tablespoon plain single cream1 teaspoon green chilli paste3 Tablespoon natural yogurt 2 Tablespoon lemon juice1 teaspoon freshly roasted ground black pepper 3 cloves of fresh minced garlic1 tablespoon fresh dhania (coriander) choppedExtras optional Tricoloured peppers, ripe tomotoes, pickle onions
1st Marinate. In a bowl, prepare, wash, cut cube chicken fillets bite sizes, drain out excess water . Marinate with all seasonings, spices, ginger, garlic relishes,yogurt , cream, clingwrap and chill in refrigerator for at least half an hour.
2nd marinate/malaai (cream) Paste Ingredients 3 Tablespoon full fat yogurt ¾ cup fresh cream2 Tablespoon full cream milk2 Tablespoon corn starch6 tablespoon grated Mozzarella cheese 2 Tblespoon butter ghee (Clarified butter) 1 teaspoon kashmiri red masala3 Tablespoon cashew nut pastePinch salt, white pepper Red food colour optionalMethodIn another bowl,grate the mozarelle cheese, add 2 tablespoons fresh milk and make into a thin paste to smooth out the cheese Add the balance of the ingredients and combine into a nice thick creamy, cashew nutty paste. Dunk the chicken cubes into the creamy paste and rub gently to coat without breaking the pieces. (reserve the balance of paste for later, if any left when grilling) Chill for an extra 45 minutes.
Veggies Tricoloured peppers(1 of each red, yellow green) 1 large firm ripe tomotoe Few pickle onionsMethod Cut peppers into chunks, tomotoes In a small frying pan, add veg oil,pinch salt flash fry these, drain set aside. Chopped up tomotoes into wedges and keep pickle onions whole.
Skewer A few bamboo stick soak in hot water for a few minutes prevent it from burning.
Assemble onto stick Keep all the prepared ingredients in front of you.
Start by threading 2 piece of chicken boti followed by red pepper, whole pickle onion, yellow pepper, tomotoe wedge, 2 piece of chicken boti ,green pepper ,onion chicken boti, onion or do the sequence best suits you till complete.
On a baking sheet, place a sheet of foil, arrange the bamboo skewered stick according to the size that fits perfect, drop or use a basting brush the chicken boti with the remaining malaai (cream) paste.
Grill in preheated oven 200 degrees, after 5 minutes drop to 195 degrees for 10-12 minutes tops, turn and let it grill on all sides for a even and colourful glazed creamy malaai (cream) chicken tikka. Try and not over grill as the moisture will dry out keep it balanced.
Serve this straight out of the oven with sprinkled chopped dhania (coriander), garlic naan or fresh cooked fragrance savoury rice. Bon appetite ❤️Shu-Hani❤️
INFO & TIPS
Serve this straight out of the oven garlic Naan bread or cooked savoury fragrance rice
Malaai creamy, chicken Tikka boti, tri-coloured peppers, tomotoes and onions on bamboo stick, serve this straight out the oven on a bed of basmati savoury rice, sprinkles of chopped fresh dhania, yummylicious ❤️
For excellent results stick to the recipe.. Enjoy ❤️
22 Aug 2021
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