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Chicken Malai Tikka


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Chicken Malai Tikka


Boneless chicken breast 300 gm
Salt - as per taste
Black pepper powder tsp
Ginger garlic paste (or powder; I prefer powder) 1 tsp or as per taste
Nutmeg powder tsp
Coriander leaves or parsley (minced) 1 tbsp
Fresh cream - 1/3 cup

To be ground together:
Green chilli 2-3 or as per taste
Green papaya 1 pc of 1cm X 2 inch with skin
Hung curd 1 tbsp
Grated cheddar cheese 1 tbsp
Olive Oil 1 tsp

Olive Oil for basting while grilling

Method of Preparation

1. Clean, wash and pat dry chicken fillets. Cut in small pieces (1 X 2 size).
2. Grind the above mentioned ingredients in "To be ground together", to a fine paste.
3. Mix together all the other ingredients and marinate chicken pieces in it for 1 1 hrs.
4. Needle in the skewers through the pieces (in a fashion similar to running stitch). Discard
    the excess marinade.
5. Grill in a tandoor or in an oven, at the maximum possible temperature, till done. Baste
    with olive oil while grilling.
6. Serve hot with salad of your choice and green chutney.

Notes & Tips

1. I normally use coriander or parsley in the marinade but you can use any other herb of your choice. A combination of mint and coriander also goes well.