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Murgh Malai Tikka

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03:30 min

Accessories:
P R O F I L E
260
Chilled ​4°C
1 Portion
From Raw

Stage 1

  • 02:00
  • 100 %
  • 60 %

Stage 2

  • 01:30
  • 100 %
  • 0 %
R E C I P E
300 g Chicken Thigh boneless
2 tsp Black Pepper Powder
2 tbs Ginger Garlic Paste
1 tbs Lemon Juice
0.5 tbs Salt
2 tbs Hung Curd (Greek Yogurt)
2 tbs Fresh Cream
3 tbs Mozzarella Cheese grated
2 pcs Cardamom (Elaichi) Pods/Seeds peeled and crushed
4 tbs Coriander (Dhania) Leaves chopped
2 pcs Green Chillies finely chopped
2 tbs Cooking Oil
1 pinch Salt to taste
Ingredients
Marinate the chicken with black pepper powder, ginger garlic paste, lemon juice and salt. Keep them in fridge for 30 minutes. Take a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, chopped coriander, chopped green chilli and oil. Mix it well. Coat the chicken with the yoghurt/cheese marinade and keep in chiller for at least 2 hours. Place them on the tray.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the tray and serve.
3. Food Serving Instruction


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