Chicken Malai Tikka by Chef Sara Riaz

Ingredients:

Chicken Boneless (cut in 1 1/2 cubes)                  1/2 kg

Green chillie (grinded)                                          2 tsp  

Ginger paste                                                       1 tsp

Garlic paste                                                        1 tsp

White cumin seeds (rosted and grinded)                1/2 tsp

Safaid zeera (bhuna hoa, pissa hoa)

All Spices Powder (Gram masala powder)             a little less than 1/2 tsp

Coriander seeds (roasted and coarsely crushed)    1 tsp

Sabut dhania (bhuna hoa kuta hoa)

White pepper powder                                           3/4 tsp

Crushed red pepper (kuti lal mirch)                       1/2 tsp

Almonds paste (blanched and then grind it)           Take 15 to 20 almonds and then make a paste.

Cream (tetra pack cream)                                     2 to 3 tbsp

Yogurt                                                                2 tbsp

Lemon juice                                                        1 tbsp

Salt                                                                    1 tsp

Note: Instead of almonds you can also use cashew nuts (unraosted) (kajo), make a paste of it

Method:

-         Marinate chicken cubes with all above ingredients and leave it refrigerator for 2 hours.

-         Then barbeque them on skewers, while barbequing you can apply the Paste (remaining marinated masala on chicken in bowl). Then continue barbequing, after that brush a little bit oil them and BBQ unitl it is done.

-         Serve chicken malai tikka with special paratha and chutney of your choice.