Murg Malai Tikka : A jewel from Mughlai cuisine!
Thanks to a recent spell of sandstorm hitting the city quite frequently, the temperature at the evening hours are quite bearable. And thus to make the Monday excellent again, thought to prepare a jewel from Mughlai cuisine - Murg Malai Tikka.
A few days back bought a pack of boneless chicken cuts, recommended for kababs and made a good use of the same with this simple yet delicious dish.
Marinated the cuts for an hour in a mixture of cream, cashew paste, ginger-garlic paste and an array of spices like Green cardamom, Five Spices, Coriander, White Pepper, Dry Mango with some cornflour and spoonful of melted butter. Added salt to taste with a hint of dehydrated green chilli powder.
Meanwhile cut some veggies like Red and Green Bell Peppers, Tomato and Onion into bit size pieces. Coat them lightly with the marinade.
Put the pieces in sequence on skewers and placed them in a preheated oven at 250c for around 15 minutes. Did some basting with melted butter and grilled them only with the top coil for another 5 minutes till the veggies started to appear bit charred.
Served with freshly chopped cucumbers and onion rings with a dash of Zaatar and Lemon juice on top.
A few days back bought a pack of boneless chicken cuts, recommended for kababs and made a good use of the same with this simple yet delicious dish.
Marinated the cuts for an hour in a mixture of cream, cashew paste, ginger-garlic paste and an array of spices like Green cardamom, Five Spices, Coriander, White Pepper, Dry Mango with some cornflour and spoonful of melted butter. Added salt to taste with a hint of dehydrated green chilli powder.
Meanwhile cut some veggies like Red and Green Bell Peppers, Tomato and Onion into bit size pieces. Coat them lightly with the marinade.
Put the pieces in sequence on skewers and placed them in a preheated oven at 250c for around 15 minutes. Did some basting with melted butter and grilled them only with the top coil for another 5 minutes till the veggies started to appear bit charred.
Served with freshly chopped cucumbers and onion rings with a dash of Zaatar and Lemon juice on top.
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