Chicken Malai Tikka

Ingredients • 1 tsp lemon juice • 1\2 tsp salt • 2 boneless and skinless chicken breasts , approx 310g (11 oz), cut into 2cm (4/5 inch) pieces • 2 tbsp Greek-style natural unsweetened yogurt • 30g (1 oz) butter • 1 tbsp double cream • 1tbsp adrak lahsun ka masala (ground ginger garlic) • 3 green cardamoms, seeds only • 1/2 tsp ground cumin • 1/2 tsp freshly grated nutmeg • 2 green finger chillies, finely chopped • 1 tbsp vegetable oil • 2 tbsp Cheddar cheese, finely grated How To Make Chicken Malai Tikka METHOD: • Sprinkle lemon juice and salt over the chicken pieces, cover and set aside. • Mix the yogurt, half the butter, the cream, adrak lahsun ka masala, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator. • Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked. • Halfway through cooking, baste with the remaining butter (melted). • Serve or cold on the skewers with zeers rice or khasta roti. Chicken is being used in human foods for long time. Beef, mutton and chicken has a long history of usage in foods. In Pakistan, chicken is used in many kinds of main course meals, snacks, side dishes and also as filling in various fried foods. Chicken is also served in its whole shape, known as chargha. Here we are sharing a malai chicken tikka (Pakistani) recipe which is a popular snack eaten across Pakistan. It is enjoyed as a starter, side dish or snack at evening or before the dinner. Before seeing this recipe, you would have found chicken malai tikka only at restaurants but now, you can make it in your own kitchen. Just follow the steps described in this recipe.