There is no better way to celebrate the start of the weekend and as long as the food is delicious and can be prepared ahead. One of such recipe’s I love to have is the chicken malai tikka. The boneless chicken are marinated with cream and spices and grilled to perfection. Marinating is the biggest mantra for having succulent meat and the results are always great when the meat is marinated over night.
Last Friday we had couple of our close friends over for dinner and it was so great to catch up and share some happenings in our lives. I had marinated these tikkas and it was a great way to liven up the evening.
Here is the recipe
3 to 4 chicken breast cut into pieces
2 tablespoon lemon juice
2 tablespoon tandoori masala powder
2 tablespoon garam masala powder
1 tablespoon ginger grated
1 tablespoon garlic crushed
1/3 cup whipping cream
1 tablespoon chilli powder
salt to taste
pinch of tandoori colour
oil for basting
chat masala and lemon juice for garnishing
1 red pepper cut into piecs
1 green pepper cut into pieces
1 red onion cut into pieces
Mariante the chicken with lemon juice and salt. keep it aside for 10 minutes and drain the excess liquid. Meanwhile mix cream and all the ingredients except chat masala and oil.
Marianate the drained chicken pieces for at least 5 to 6 hours or overnight.
Thread the chicken and vegetables to the satay sticks and spinkle chat masala and squeeze lemon juice. Serve with coriander chutney or saffron rice. This classic Muglai cusine is utterly delicious and nothing’s left for the doggy bag.
Just scrolling down on the right of Taste of India, some of the deadlines of the events were flashing, “TIMES UP” and I could hear Bee yelling “I don’t entertain late comers”. Sorry Bee will never happen again. Please accept my entry to your event Click that is featuring citrus as the theme. Here goes my entry.