Thursday, 12 April 2012

Chicken Malai Tikka by Chef Sara Riaz

Chicken Malai Tikka by Chef Sara Riaz
Chicken Boneless (cut in 1 1/2 cubes) 1/2 kg
Green chillie (grinded) 2 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
White cumin seeds (rosted and grinded) 1/2 tsp
Safaid zeera (bhuna hoa, pissa hoa)
All Spices Powder (Gram masala powder) a little less than 1/2 tsp
Coriander seeds (roasted and coarsely crushed) 1 tsp
Sabut dhania (bhuna hoa kuta hoa)
White pepper powder 3/4 tsp
Crushed red pepper (kuti lal mirch) 1/2 tsp
Almonds paste (blanched and then grind it) Take 15 to 20 almonds and then make a paste.
Cream (tetra pack cream) 2 to 3 tbsp
Yogurt 2 tbsp
Lemon juice 1 tbsp
Salt 1 tsp

Note: Instead of almonds you can also use cashew nuts (unraosted) (kajo), make a paste of it

- Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.
- Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.
- Serve chicken malai tikka with special paratha and chutney of your choice.

Source forumpakistan

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