Recipe: Murgh Malai Tikka

Ashiana Indian Restaurant
Starter – Serves 4

Ingredients and measurements:

• 800 gm Chicken leg boneless (cubes)
• 75ml Fresh cream
• 120gms Kiri cream cheese
• 5gms White pepper
• 3gms Aromatic spice powder
• 5gms Ginger paste
• 10gms Garlic paste
• 40gms Clarified butter
• 3pcs Lime (to make juice)
• 3pcs Mint herb
• ¼ sprig Fenugreek Herb
• To taste A pinch Table salt

Procedure:
• Do the first marinade by mixing together the following ingredients: lemon juice, ginger & garlic, salt and chicken thighs & clarified butter 3/4th quantity. Set aside for 1 hour in the refrigerator
• Let the juices drip off from the chicken thighs before applying the second marinade
• Do the second marinade by mixing together the following ingredients: cream paste mixture – cream cheese, cream, aromatic spices, fenugreek herb powder & white pepper powder
• Skewer the chicken thighs and cook evenly on all sides by rotating the skewer, for about 15 minutes under a moderately hot tandoor of 300-325 degrees centigrade. Baste with the remaining clarified butter
• Serve it hot with a relish and naan bread or warm khaboos