Chicken Malai Tikka

Instructions

1. 1

   First Marination

   • In a large bowl, combine the chicken cubes, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
   • Mix thoroughly to ensure each piece is well-coated.
   • Cover and let it marinate for at least 30 minutes at room temperature.
2. 2

   Prepare the Malai Marinade

   • Drain the soaked cashews and grind them into a very smooth paste using a little water if needed.
   • In a separate large bowl, whisk the hung curd until it's creamy and has no lumps.
   • Add the fresh cream, grated cheese, cashew paste, green chili paste, white pepper powder, garam masala, cardamom powder, and nutmeg powder.
   • Stir in the remaining 1 tsp of salt, cornflour, and vegetable oil. Whisk everything together to form a thick, luscious marinade.
3. 3

   Second Marination

   • Add the chicken from the first marinade to the creamy malai marinade.
   • Gently mix until all the chicken pieces are completely enveloped in the white marinade.
   • Cover the bowl tightly and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
4. 4

   Cook the Tikka

   • Preheat your oven to 200°C (400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
   • Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
   • Arrange the skewers on a wire rack placed over a foil-lined baking tray.
   • Bake for 10-12 minutes. Carefully remove the tray from the oven.
   • Flip the skewers and generously baste the chicken with melted butter.
   • Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through and has light golden-brown char marks. The internal temperature should reach 74°C (165°F).
5. 5

   Garnish and Serve

   • Once cooked, let the tikkas rest on the skewers for 5 minutes.
   • Sprinkle generously with chaat masala just before serving.
   • Serve hot with a side of mint-coriander chutney, onion rings, and lemon wedges.