MALAI TIKKA WITH GRAVY ( Creamy Tikka)

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Introduction: MALAI TIKKA WITH GRAVY ( Creamy Tikka)

This is Charcoaled Malai tikka with gravy. Which I must tell you is finger licking good. It is Made by strips of chicken breasts marinated in Yoghurt and cream along with some spices and lots of lemon juice. Charcoaled with love to its perfection. For the perfectly moist chicken, I would suggest to marinate it overnight. Please try using Greek yoghurt rather than your regular one if you want the authentic malai tikka Taste.



This dish uses only green chili white pepper and black pepper as the spice ingredients. It is normally made using the thin very dark green Indian chillies which are sliced then the slightly fatter and light coloured ones. You can see the type I am talking about on my ingredients image.

Supplies:

For marination
1/2 kg BONELESS SKINLESS CHICKEN
4 TB CREAM ( malai)
4TB GREEK / hung YOGURT
1/2 Tsp BLACK PEPPER
1/2 tsp GARAM MASALA
1TB GINGER GARLIC PASTE
1 tsp SALT
1/2 tsp WHITE PEPPER
3-4 GREEN CHILLIES CHOPPED
2TB LEMON JUICE
1tsp CORNSTARCH
1/2 TB FRESH CORIANDER CHOPPED

For gravy

8 TBS of cream
3 TBS OF YOGURT.
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp GARAM masala
1TB green chilli
1 and half TB FRESH CORIANDER CHOPPED
1TB LEMON JUICE





Step 1:

ADD ALL ABOVE MENTIONED INDGREDIENTS TO CHICKEN EXCEPT CORN STARCH AS SHOWN IN THE IMAGES BELOW. LET IT MARINATE OVER NIGHT IN REFRIGERATOR.

Step 2:

Add cornflour to mixture right before charcoaling. Sear with remaining marinate along with some ghee/ butter.
use butter to sear chicken tikka. ( salt or unsalted is your preference)

You can check my post if you want to learn bbq technique

https://www.instructables.com/id/Shish-Taouk/

Step 3: Mean While Let’s Carry on With Gravy

Add all gravy ingredients and mix them up in a hot pot.

Step 4: BBQ COMPLETE.

Step 5:

Dump all tikkas in the gravy along with hot leftover butter. Close the lid for 5 minutes for the tikka juices to seep into the gravy.
Enjoy.

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    8 Discussions

    0
    Polarpa2
    Polarpa2

    Question 1 year ago on Step 4

    You mention ‘charcoal’ and ‘sear with ghee’
    Did you grill the chicken then move it to a pan to finish cooking?

    0
    sabu.dawdy
    sabu.dawdy

    Answer 1 year ago

    When we grill something, we pour either marinate or oil or ghee ( any sort of fat ). Chicken was fully cooked on grill. Then it was transferred to yogurt based gravy

    0
    VelociGabtor
    VelociGabtor

    1 year ago

    Tried a version of it with what i had lying around (which means veggies instead of chicken, and kind of fried in oil rather that cooked with charcoal, which is a shame), that yoghurt marination and gravy are awesome i never wouldve thought of making a marination with yoghurt, thanks for posting this! :-)

    0
    sabu.dawdy
    sabu.dawdy

    Reply 1 year ago

    Hi thank you so much for trying it out. I would love to see a made it picture.
    There is a hack which I often do when I don’t have charcoals around or weather doesn’t permit , I add hot charcoal ( on top of an aluminium foil. ) and I add a tsp of oil over the hot coal and tightly close the lid for the smoke flavour to get absorbed in the marinate. This way u can fry it in greased hot pan with lid on 1-2 min per side based on thickness. Charcoal smoke enhanced the mouth watering flavour.

    0
    VelociGabtor
    VelociGabtor

    Reply 1 year ago

    Thanks for the tip i'll try that next time!
    Heres a picture, I had already mixed it with rice so you cant see much x)

    IMG_1060[1].JPG
    0
    Momos75
    Momos75

    1 year ago

    Looks delicious, Thanks for sharing!

    0
    audreyobscura
    audreyobscura

    Question 1 year ago

    How high of a heat do you cook this at?

    0
    sabu.dawdy
    sabu.dawdy

    Answer 1 year ago

    Well, I let the charcoals get red hot first and then I add these chicken strips, they are around 1/2 inch height. I would probably cook 1 and half minute per side. And once I remove them from heat I quickly take temperature of them by a thermometer. If it’s above 82 degree Celsius they are ready. As 74 degree Celsius is perfect temperature of the inside. If they are any near 80 or less, I shift them back to grill.