Malai Chicken Tikka

I don’t usually enjoy eating Indian food at restaurants. Over the last couple of years I have developed a typical Indian wife’s ‘my-cooking-is-always-better-than-an-Indian-restaurant’ syndrome. However, I absolutely love malai chicken tikka and it’s one of the few things I look forward to ordering from Indian restaurants. I finally decided that this horrible habit (of eating Indian food at horrible Indian restaurants) simply had to stop. 
So after a little tweaking I’ve worked out a malai chicken tikka recipe that I thoroughly enjoy. This recipe is inspired by a Malai Chicken recipe I found here.
You’ll need:
  • 1kg chicken tenderloin
  • 1/4 cup parmesan cheese – grated
  • 4 teaspoons coriander leaves – chopped finely
  • 4 teaspoons mint leaves – chopped finely
  • 1/2 cup cream
  • 3 tablespoons ginger garlic paste
  • 4 fresh green chillies, chopped finely
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon amchur powder
  • 1 teaspoon white pepper powder
  • 2 teaspoon fresh black pepper (ground finely)
  • Salt to taste
  • 1/4 cup melted butter
  • Oil for basting
Marinade chicken in all of the above ingredients (except oil). Set aside for at least an hour. Pre-heat BBQ until hot. BBQ chicken on both sides until cooked through, make sure to baste the chicken in oil as you’re cooking. Enjoy!

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