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This article was first published 3 years ago  » Getahead » How to make Murgh Malai Tikka

How to make Murgh Malai Tikka

By Chef David Edward Raj
May 17, 2020 10:11 IST
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The perfect recipe to binge on a Sunday!

Murgh Malai Tikka

How to make Murgh Malai Tikka


Recipe by chef David Edward Raj, director, culinary development and innovation, Elior India.


  • 150 gm chicken breast
  • 25 gm ginger and garlic paste
  • 10 gm chilli
  • 10 gm coriander
  • 100 ml cream
  • 10 gm mint
  • 5 lemon
  • 1 tbsp chaat masala
  • 1 gm sugar
  • 1 raw mango
  • 1 ml Ghee
  • Salt as required
  • 10 ml oil
  • 25 gm bhel


  • Marinate the chicken in the lemon, garlic, and ginger paste for 30 minutes.
  • In a separate bowl mix together the hung curd, cream and whisk well so that there should be no lumps.
  • Add the mix to the chicken and marinate for few hours or preferably overnight.
  • Pre-heat tandoor and drizzle off the excessive marinade and thread the chicken pieces onto the skewers.
  • Cook in tandoor for about 12 to 15 minutes, and then baste with butter after every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
  • Take the chicken off the skewers, sprinkle with chaat masala and ghee.
  • Serve with chutney and raw mango bhel.

For chutney preparation

  • Take garlic, chili, ginger, sugar, and salt in a small chutney jar of a grinder.
  • Grind them until medium coarse consistency.
  • Add coriander leaves, mint leaves, lemon juice and 1 tbsp of water.
  • Grind until the smooth texture.
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Chef David Edward Raj