Murgh Malai Tikka (Grilled Creamy Tender Chicken)

This low carb Murg (Chicken) tikka is perfect if you are on a diet and want to avoid the extra calories of cream and cashew. Also great for serving to friends and family. The secret to making this so white is not using any colored spices like Turmeric or Tandoori Masala. Cut big even pieces of chicken breasts and thread them close to each other then cook on low heat. This process will yield juicy and tender tikkas every time.

Start by marinating the chicken a couple hours before you are planning to grill. Make a paste of yogurt and spices and coat the chicken well. Leave in the fridge for at least three hours so that the chicken gets ample time to absorb all the delicious flavors. 

This Murgh Malai Tikka is a very popular recipe in India and is served in many restaurants. It is also often prepared in weddings as an appetizer. Because of its mild taste and creamy texture, it is liked by people of all age groups. The best part, if you have some leftovers, you can use them to make rolls or wraps or even in salad!

Recommended Reading:

• Handling Raw Meat with Safety

Ingredients:

• Yogurt -  1 cup
• Ginger -  1 tablespoon, grated
• Garlic Powder - 2 teaspoons
• Canola Oil - 2 tablespoons
• Coriander Powder - 2 teaspoons 
• Chaat Masala - 1 teaspoon 
• Garam Masala - ½ teaspoon 
• Kasuri Methi - 1 tablespoon
• Salt - to taste (about ½ teaspoon)
• Chicken Breast- 2 pounds, cut into big pieces and slit at places

Preparation:

• Take a large bowl and whisk the yogurt in it. 
• Add all the seasonings (Ginger, Garlic Powder, Coriander Powder, Chaat Masala, Garam Masala, Kasuri Methi, Salt) and Oil in it. Mix well.
• Add the Chicken pieces, mix well. Refrigerate for at least 3 hours.

Directions:

• Check that the grates are clean.
• Oil the grates with a cooking spray.
• Thread the Chicken on skewers (without leaving any space between two pieces) and place them on the grill. Tip: If you are using wooden skewers, make sure to dip them in water for some time otherwise they will catch fire. This step is obviously not required for metal skewers.
• Sear on high for about 5 minutes each side then cover and cook on low heat (indirect cooking) for about an hour. 
• Remove from grill and serve hot. Take caution when working with metal skewers, they will be hot!
• Sprinkle a little Chaat masala and lemon juice on the tikkas and serve with salad and toasted sourdough bread.

Love grilling? Try these recipes as well:

• Tandoori Roti
• Grilled Salmon with Shrimp and Peppers
• Easy Homemade Naan
• Mughlai Kabab
• Tandoori Chicken
• Baingan ka Bharta (Punjabi recipe: Eggplant with Onion and Garlic)
• Corn on the Cob and Grilled Corn
• Grilled Lamb Kababs
• Grilled Tandoori Shrimp