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| photoed by A. Rajan |
Mumbai is an amazing place for great food. Amongst my favourite foods, Murgh Malai Tikkas have special place in my heart, for its melt in your mouth texture, not like overcooked stringy rubber texture that I often get here, disappointing me so much that I don’t order them at restaurants here anymore.
So, I decided to start making at home, I saw some recipes online but as usual went with my gut instincts to modify according to my taste buds.
I prefer chicken thighs or drumsticks for this. This time went with chicken drumsticks for I didn't want to go through dicing or cutting part of it.
Ingredients
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8 chicken drumsticks
¼ cup grated paneer (Indian cottage cheese)
½ cup cream
6 tsp. of garlic paste
3 tsp. of ginger paste
5-6 green chillies, finely chopped
Some chopped cilantro (about 2 tbsp.)
½ tsp. mace powder
½ tsp. nutmeg powder
1 tbsp. lemon juice
Some Chat Masala (optional)
1 tbsp. corn flour
1 egg to bind the mixture (optional)
Salt to taste
1 tsp. of black pepper
How to?
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In a bowl, beat an egg, and
combine all the ingredients above.
Marinate the chicken drumsticks in this mixture and
let it sit for 4 hours in the fridge to absorb and soak in the marinade in the meat.
Preheat the oven at about 400 degrees,
Bake the chicken Tikkas in the oven for about 18 -20 minutes.
You can baste the chicken midway with some butter or skip it.
One can also try barbecuing or use charcoal grill for this. It gives the best flavour.
Once done, check the meat whether its done cooking and
all the pink meat has turned white but still has moisture making it tender and melt in the mouth consistency.
Let the meat rest with some aluminium foil on top for few minutes.
Serve with some slivers of red onion and lemon wedges.
NOTE: Towards last three minutes or so I broil the chicken to get those burnt bits, I like that idea as there is no barbecue or charcoal I am using here.
Enjoy the delicious goodness.
--A.R.
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