Kasuri Malai Murgh Tikka

Name: Kasuri Malai Murgh Tikka
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Cuisine: Indian
Ingredients: 300 g Chicken (300 grams Chicken Cut into pieces); 1 cup Cauliflower (1 cup Cauliflower (gobi) cut into big pieces); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); ½ cup Heavy Cream (1/2 cup Fresh cream); ¼ cup Cashew (1/4 cup Cashew nuts paste); 2 tbsp Dried Fenugreek Leaves (2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)); 1 tsp Black Peppercorns (1 teaspoon Whole Black Peppercorns freshly ground); 2 tbsp Ground coriander (2 tablespoons Coriander Powder (Dhania)); 1 tsp Red Chili Powder (1-1/2 teaspoons Red Chilli powder); 1 pinch Ground Turmeric (1 pinch Turmeric powder (Haldi)); 0 pieces Table Salt (Salt as required); 0 pieces Vegetable Oil (Oil as required); 1 tsp Ajwain (1 teaspoon Ajwain (Carom seeds)); 4 pieces Cardamom (4 Cardamom (Elaichi) Pods/Seeds); 4 pieces Cloves (4 Cloves (Laung)); 1 piece Cinnamon Stick (1 inch Cinnamon Stick (Dalchini)); 2 pieces Bay Leaves (2 Bay leaf (tej patta)); ½ tsp Mace (1/2 teaspoon Mace (Javitri)); 2 pieces Yellow Onion (2 Onions finely chopped); 7 cloves Garlic (7 cloves Garlic finely chopped); 1 pinch Ginger (1-1/2 inch Ginger grated)

A creamy, spiced North Indian grilled chicken tikka marinated with yogurt, cream, cashew paste, and aromatic spices, then grilled with cauliflower.

75 minIndian

Servings4

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Halal

Ingredients

For 4 servings

Chicken300 g · 300 grams Chicken Cut into pieces
Cauliflower1 cup · 1 cup Cauliflower (gobi) cut into big pieces
Yogurt½ cup · 1/2 cup Curd (Dahi / Yogurt)
Heavy Cream½ cup · 1/2 cup Fresh cream
Cashew¼ cup · 1/4 cup Cashew nuts paste
Dried Fenugreek Leaves2 tbsp · 2 tablespoons Kasuri Methi (Dried Fenugreek Leaves)
Black Peppercorns1 tsp · 1 teaspoon Whole Black Peppercorns freshly ground
Ground coriander2 tbsp · 2 tablespoons Coriander Powder (Dhania)
Red Chili Powder1 tsp · 1-1/2 teaspoons Red Chilli powder
Ground Turmeric1 pinch · 1 pinch Turmeric powder (Haldi)
Table Salt0 pieces · Salt as required
Vegetable Oil0 pieces · Oil as required
Ajwain1 tsp · 1 teaspoon Ajwain (Carom seeds)
Cardamom4 pieces · 4 Cardamom (Elaichi) Pods/Seeds
Cloves4 pieces · 4 Cloves (Laung)
Cinnamon Stick1 piece · 1 inch Cinnamon Stick (Dalchini)
Bay Leaves2 pieces · 2 Bay leaf (tej patta)
Mace½ tsp · 1/2 teaspoon Mace (Javitri)
Yellow Onion2 pieces · 2 Onions finely chopped
Garlic7 cloves · 7 cloves Garlic finely chopped
Ginger1 pinch · 1-1/2 inch Ginger grated

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Steps

1To begin making the Kasuri Malai Murgh Tikka, in a wok/kadhai, add more oil if needed and add all the whole spices and let them crackle.
2Now add finely chopped onions and saute till raw smell goes off.Add finely chopped garlic and ginger and saute till golden.
3Grind it into a smooth paste along with soaked cashew nuts and water. Transfer this to a mixing bowl.
4Add chicken and marinate well, you can also add in the coriander powder, kasuri methi, turmeric, red chilli powder and salt.
5Steam the cauliflower in a vegetable steamer and also add them into the marinade and mix well.
6In a woodenskewer, thread chicken pieces, peppers, and cauliflower one after the other.
7Arrange the wooden skewers in a hot grill and cook them for about 15 minutes, turning sides for every 5 minutes.
8Brush the remaining marinate on top of the chicken while cooking. The chicken will leave water on the tray while cooking and this is expected.
9Drizzle some oil over the top and keep turning and cook evenly on either side.
10Once the chicken is cooked, remove the skewer from the grill and cool down. Do not overcook as the chicken might become hard and lose its juiciness.
11Serve the Kasuri Malai Murgh Tikka Recipe along with burani raita and Hyderabadi Vegetable Biryaniby the side to make it a complete meal.