Murg Malai Tikka Recipe
Creamy marinated chicken skewers, gluten-free.
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Ingredients
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Marinade and Chicken
Method
Preparation and Cooking
- 1
Marinate the Chicken
In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, lemon juice, garam masala, cumin powder, coriander powder, salt, and black pepper. Mix well to form a smooth marinade.
- 2
Prepare the Chicken
Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Ensure all pieces are well-coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.
- 3
Soak Skewers
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while grilling.
- 4
- 5
Skewering
Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.
- 6
Grill the Chicken
Place the skewers on the preheated grill. Cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- 7
