Malai Tikka Recipe In Pakistan

Origin

Chicken tikka is a Chicken dish beginning in South Asia the place it stays most-enjoyed, in Bangladesh, India and Pakistan. It's customarily little bits of boneless Chicken prepared using skewers in a mud stove known as an oven in the wake of marinating in flavors and yogurt. The word tikka signifies "bits" or "pieces". It is additionally a Chicken dish served in Punjabi cooking. The Punjabi variation of the dish, in any case, is flame broiled over scorching coals, and does not regularly contain boneless bits. The pieces are brushed with ghee (cleared up spread) at interims to expand its taste, even as being constantly fanned. It's most regularly eaten with green coriander and tamarind chutney presented with onion rings and lemon, or utilized as a part of making Chicken tikka masala.

As sensitive and delicate it sounds, Malai Tikka is a cross between a customary tikka and malai Tikka. You can likewise say Malai Tikka is an enhanced form of Chicken Tikka!

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Ingredients

·         Chicken (cubed): 1 kg

·         National Cumin Seed: 1 teaspoon, toasted and ground

·         Fresh Cream: 1 packet

·         Ginger Garlic Paste: 1 tablespoon

·         Green Chilies: 4, finely chopped

·         Raw Papaya Paste: 1 tablespoon

·         Cracked Black Pepper: 1 teaspoon

·         Oil: As required

·         National Malai Tikka Masala: 1 packet (50 grams)

Method

Combine together the cracked black pepper, green chilies, fresh cream, ginger garlic paste, raw papaya paste, ground cumin seed and National Malai Tikka Masala.

Coat the chicken portions with the blend and marinate for twenty minutes.

Barbecue or fry in a pan as convenient.