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.
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
1/2 TB FRESH CORIANDER CHOPPED
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
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ADD ALL ABOVE MENTIONED INDGREDIENTS TO CHICKEN EXCEPT CORN STARCH AS SHOWN IN THE IMAGES BELOW. LET IT MARINATE OVER NIGHT IN REFRIGERATOR.
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
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.
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.
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