Malai Tikka Recipe | How to make Reshmi Kebab
Malai Tikka also commonly known as Reshmi Kebab gets its name from the extremely tender chicken pieces as a result of succulent juices in the chicken. The two different marination used for this recipe makes it as soft as silk (Resham in Hindi). These are one of my favorite kinds of Kebabs.
Author: Racheal D'Souza
A beautiful dish that hails from the well-known Mughlai Cuisine. Mughlai cuisine consists of dishes developed in the medieval Indo-Persian cultural centres during the Mughal reign in India. The taste of authentic Mughlai cuisine is quintessentially known to have plenty of ground aromatic spices. This dish is has a very mild and subtle hint of spices but has a creamy texture which will instantly make you fall in love with it!
Ingredients
Boneless Chicken cubes- 0.5 lbs (9-12 pieces)
1st Marinade
Ginger garlic paste- 1 tbs
Black pepper- 1 tsp
Lime juice- 1 tbs
Salt- 1 tsp
2nd Marinade
Cream cheese- 1tbs
Fresh cream- 1tbs
Cashew nuts- 2 tbs
Greek Yoghurt (Hung curd)- 1 tbs
Cardamom powder- ½ tsp
Shredded Mozzarella- 1 tbs
Other ingredients
Cilantro/ coriander- 1 tbs, chopped
Dried fenugreek leaves- 1 tbs
Skewers (optional)
How to make Malai Tikka
1. Marinate chicken cubes with the ingredients mentioned under 1st Marinade.
2. Coat well and refrigerate for 45 mins.
3. Meanwhile, blend all the ingredients mentioned under 2nd marinade together into a fine paste.
4. After the 1st marination , now marinate it with the 2nd marinade for at least an 1 hour along with cilantro and fenugreek.
5. Put the chicken in skewers one by one close to each other or place it directly over a baking dish.
6. Put in in the oven for 20 minutes at 450 and 5 minutes on broil until you see a nice crispy browning on the top.
7. Serve it along with some salad and green mint chutney
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