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: 1 serving
698cal
50gprotein
10gcarbs
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)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Creamy, melt-in-mouth chicken malai tikka with aromatic garlic naan. A protein-packed indulgence!
This punjabi dish is perfect for breakfast. With 1084.16 calories and 57.589999999999996g of protein per serving, it's a nutritious choice for your meal plan.
50gfat
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.
Servings
4
Serving size: 1 serving
386cal
8gprotein
51gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
