Succulent boneless chicken pieces marinated in a luscious blend of cream, cheese, and mild spices. Grilled to perfection, this North Indian classic is incredibly tender and melts in your mouth with every bite. A perfect appetizer for any occasion.
Prep30 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
466cal
42gprotein
11gcarbs
Ingredients
600 g Boneless Skinless Chicken (Cut into 1.5-inch cubes. Thighs are recommended for juiciness.)
0.5 cup Hung Curd (Or use thick Greek yogurt.)
0.5 cup Fresh Cream (Use heavy cream with over 25% fat content.)
0.25 cup Processed Cheese (Grated. Amul or a similar block cheese works well.)
2 tbsp Ginger Garlic Paste
1 tsp Green Chilli Paste (Adjust to your spice preference.)
2 tbsp Cashew Paste (Made by soaking 15-20 cashews in hot water for 20 minutes and grinding to a smooth paste.)
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
Creamy, melt-in-mouth Murgh Malai Tikka with crispy onion rings – a perfectly spiced comfort food treat!
This mughlai dish is perfect for snack. With 802.66 calories and 51.99g of protein per serving, it's a nutritious choice for your meal plan.
28gfat
Cornstarch
(Helps the marinade cling to the chicken.)
1 tsp White Pepper Powder
1 tsp Garam Masala
0.5 tsp Cardamom Powder
1 tbsp Kasuri Methi (Dried fenugreek leaves, crushed between palms before use.)
1.5 tsp Salt (Adjust to taste.)
2 tbsp Butter (Melted, for basting.)
0.5 tsp Chaat Masala (For garnish.)
2 tbsp Coriander Leaves (Chopped, for garnish.)
Instructions
1
First Marination (35 minutes)
In a large mixing bowl, combine the chicken cubes with 1 tbsp ginger-garlic paste, green chilli paste, lemon juice, and 0.75 tsp salt.
Mix thoroughly to ensure each piece of chicken is evenly coated.
Cover the bowl and let it marinate at room temperature for 30 minutes. This initial step helps to tenderize the chicken and infuse the primary flavors.
2
Second Marination (4+ hours)
In a separate bowl, whisk the hung curd until it is completely smooth and creamy.
Add the fresh cream, grated cheese, cashew paste, the remaining 1 tbsp of ginger-garlic paste, and cornstarch. Whisk until well combined.
Stir in the white pepper powder, garam masala, cardamom powder, crushed kasuri methi, and the remaining 0.75 tsp of salt. Mix to form a thick, luscious marinade.
Add the chicken from the first marinade to this creamy mixture. Gently fold until every piece is generously coated.
Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
3
Cooking the Tikka (15-20 minutes)
Preheat your oven to 400°F (200°C) or a grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
Oven Method: Arrange the skewers on a wire rack placed over a foil-lined baking sheet. Bake for 15-20 minutes, flipping them halfway through. Baste with melted butter during the last 5 minutes of cooking.
Grill Method: Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has light char marks. Baste with melted butter during the last few minutes.
To check for doneness, ensure the chicken's internal temperature reaches 165°F (74°C) and the juices run clear.
4
Garnish and Serve (5 minutes)
Once cooked, carefully remove the chicken from the skewers and place them in a serving dish.
Brush with a little more melted butter, sprinkle generously with chaat masala, and garnish with freshly chopped coriander leaves.
Serve hot with a side of mint chutney, lemon wedges, and thinly sliced onions.
336cal
10gprotein
41gcarbs
16gfat
Ingredients
2 large Onion
1.5 cup Besan
0.25 cup Rice Flour (for extra crispiness)
1 tsp Ajwain
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
0.5 tsp Garam Masala
0.25 tsp Hing
0.25 tsp Baking Soda
1 tsp Salt (or to taste)
1 cup Water (cold, or as needed)
2 cup Oil (for deep frying)
1 tsp Chaat Masala (for sprinkling)
Instructions
1
Prepare the Onions
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
