Tender, bite-sized pieces of chicken marinated in a rich, creamy blend of yogurt, cheese, and cashews. Grilled to smoky perfection, this Mughlai classic is mildly spiced and melts in your mouth.
Prep25 min
Cook20 min
Soak30 min
Servings4
Serving size: 235 g
628cal
43gprotein
11gcarbs
Ingredients
600 g Boneless Chicken Thigh (Cut into 1.5-inch cubes)
2 tbsp Ginger Garlic Paste
2 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided use)
1 cup Hung Curd (Thick, strained yogurt)
0.5 cup Fresh Cream (Amul or heavy whipping cream)
0.25 cup Processed Cheese (Grated)
15 pcs Cashews (Soaked in hot water for 20 minutes)
Crisp, flaky layered flatbreads with a refreshing mint flavor. These North Indian parathas are made with whole wheat flour and are perfect with yogurt and pickle for a delicious meal.
A vibrant, fresh green chutney made with cilantro, mint, and a hint of spice. This classic Indian condiment is the perfect zesty accompaniment to samosas, chaat, and sandwiches.
About Chicken Malai Tikka, Pudina Paratha and Coriander Chutney
Melt-in-mouth creamy Malai Tikka with aromatic paratha and tangy chutney. A protein-packed treat!
This punjabi dish is perfect for lunch. With 1094.07 calories and 52.03g of protein per serving, it's a nutritious choice for your meal plan.
47gfat
1 tsp White Pepper Powder
0.75 tsp Garam Masala
0.5 tsp Cardamom Powder
0.25 tsp Nutmeg Powder (Freshly grated if possible)
1 tbsp Cornflour (Helps bind the marinade)
2 tbsp Vegetable Oil (For the marinade)
2 tbsp Butter (Melted, for basting)
1 tsp Chaat Masala (For garnish)
Instructions
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
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
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
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
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.
444cal
8gprotein
45gcarbs
28gfat
Ingredients
2 cup Atta (also known as whole wheat flour)
1 cup Mint Leaves (fresh and tightly packed)
8 tbsp Ghee (divided for layering and cooking)
1 tsp Chaat Masala
0.5 tsp Amchur Powder (also known as dry mango powder)
0.5 tsp Cumin Powder (roasted is preferred for better flavor)
0.25 tsp Red Chilli Powder (optional, adjust to taste)
1 tsp Salt (divided, or to taste)
1 cup Water (approximately, for kneading)
Instructions
1
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Mint Filling (5 minutes)
While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
Finely chop the dried mint leaves.
In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3
Shape and Layer the Parathas (10 minutes)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.
2 cup Coriander Leaves (Packed, with tender stems included)
0.5 cup Mint Leaves (Packed)
2 pcs Green Chili (Adjust to your spice preference)
1 inch Ginger (Peeled and roughly chopped)
2 clove Garlic (Optional, for a pungent flavor)
2 tbsp Roasted Chana Dal (Acts as a thickener, also known as Dalia)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Cumin Seeds (Can be lightly toasted for deeper flavor)
0.75 tsp Salt (Adjust to taste)
0.5 tsp Sugar (Optional, to balance flavors)
3 tbsp Ice Cold Water (As needed for grinding)
Instructions
1
Prepare the Herbs (3 minutes): Thoroughly wash the coriander and mint leaves under cold running water. Drain well. Include the tender coriander stems as they are packed with flavor. Roughly chop the herbs.
2
Load the Blender (2 minutes): In a high-speed blender or a small grinder jar, combine the washed coriander, mint leaves, green chilies, peeled ginger, garlic (if using), roasted chana dal, cumin seeds, salt, sugar, and freshly squeezed lemon juice.
3
Blend to a Smooth Paste (4 minutes): Secure the lid and blend the ingredients. Add 1 tablespoon of ice-cold water at a time, only as needed, to help the blades move and achieve a smooth consistency. Scrape down the sides of the jar periodically to ensure everything is blended evenly. Avoid adding too much water.
4
Taste and Serve (1 minute): Transfer the chutney to a serving bowl. Taste and adjust the seasoning if necessary—add more salt for flavor, lemon juice for tang, or a pinch of sugar to balance the heat. Serve immediately or store in an airtight container in the refrigerator.
Brush about 1 tsp of ghee evenly over the entire surface of the rolled circle.
Sprinkle a generous portion of the mint filling evenly on top.
Starting from one edge, begin to fold the circle into narrow pleats, like making a paper fan, until you have a long, pleated strip.
Gently stretch the strip and then coil it into a tight spiral, tucking the loose end underneath the coil.
Press the spiral flat with your palm. Dust with a little dry atta and gently roll it out into a 5-6 inch circle. Roll with light pressure to preserve the layers.
4
Cook the Parathas (25 minutes)
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles appearing on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Drizzle about 1 tsp of ghee on the top surface and spread it with a spatula. Flip it again.
Gently press the paratha with the spatula, especially around the edges, to ensure it cooks evenly and becomes crisp. You will see the layers starting to separate.
Drizzle another tsp of ghee on the new top side, flip, and cook until both sides have golden-brown spots and are perfectly crisp.
Repeat the process for all the remaining dough balls.
5
Serve
Remove the paratha from the tawa. For extra flaky layers, you can gently crush the hot paratha between your palms.
Serve immediately with plain curd (yogurt), raita, or your favorite Indian pickle for a complete meal.