I don’t usually enjoy eating Indian food at restaurants. Over the last couple of years I have developed a typical Indian wife’s ‘my-cooking-is-always-better-than-an-Indian-restaurant’ syndrome. However, I absolutely love malai chicken tikka and it’s one of the few things I look forward to ordering from Indian restaurants. I finally decided that this horrible habit (of eating Indian food at horrible Indian restaurants) simply had to stop.
So after a little tweaking I’ve worked out a malai chicken tikka recipe that I thoroughly enjoy. This recipe is inspired by a Malai Chicken recipe I found here.
You’ll need:
- 1kg chicken tenderloin
- 1/4 cup parmesan cheese – grated
- 4 teaspoons coriander leaves – chopped finely
- 4 teaspoons mint leaves – chopped finely
- 1/2 cup cream
- 3 tablespoons ginger garlic paste
- 4 fresh green chillies, chopped finely
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon amchur powder
- 1 teaspoon white pepper powder
- 2 teaspoon fresh black pepper (ground finely)
- Salt to taste
- 1/4 cup melted butter
- Oil for basting
Method:
Marinade chicken in all of the above ingredients (except oil). Set aside for at least an hour. Pre-heat BBQ until hot. BBQ chicken on both sides until cooked through, make sure to baste the chicken in oil as you’re cooking. Enjoy!
