The perfect recipe to binge on a Sunday!

Murgh Malai Tikka

Recipe by chef David Edward Raj, director, culinary development and innovation, Elior India.

Ingredients

• 150 gm chicken breast
• 25 gm ginger and garlic paste
• 10 gm chilli
• 10 gm coriander
• 100 ml cream
• 10 gm mint
• 5 lemon
• 1 tbsp chaat masala
• 1 gm sugar
• 1 raw mango
• 1 ml Ghee
• Salt as required
• 10 ml oil
• 25 gm bhel

Method

• Marinate the chicken in the lemon, garlic, and ginger paste for 30 minutes.
• In a separate bowl mix together the hung curd, cream and whisk well so that there should be no lumps.
• Add the mix to the chicken and marinate for few hours or preferably overnight.
• Pre-heat tandoor and drizzle off the excessive marinade and thread the chicken pieces onto the skewers.
• Cook in tandoor for about 12 to 15 minutes, and then baste with butter after every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
• Take the chicken off the skewers, sprinkle with chaat masala and ghee.
• Serve with chutney and raw mango bhel.

For chutney preparation

• Take garlic, chili, ginger, sugar, and salt in a small chutney jar of a grinder.
• Grind them until medium coarse consistency.
• Add coriander leaves, mint leaves, lemon juice and 1 tbsp of water.
• Grind until the smooth texture.