Kasuri Malai Murgh Tikka Recipe
Indulge in the rich and vibrant flavors of North India with the delightful Kasuri Malai Murgh Tikka, a dish that captures the essence of tender marinated chicken complemented by the subtle, aromatic spices of Indian cuisine. This exquisite appetizer is perfect for gatherings, barbecues, or simply as a special treat for yourself and your loved ones. The fusion of creamy yogurt, fresh cream, and the earthy notes of kasuri methi (dried fenugreek leaves) results in an irresistible, melt-in-your-mouth experience that you won’t soon forget.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken, cut into pieces | 300 grams |
| Cauliflower (gobi), cut into big pieces | 1 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Fresh cream | 1/2 cup |
| Cashew nuts, blended into a paste | 1/4 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Whole Black Peppercorns, freshly ground | 1 teaspoon |
| Coriander Powder (Dhania) | 2 tablespoons |
| Red Chilli Powder | 1-1/2 teaspoons |
| Turmeric Powder (Haldi) | 1 pinch |
| Salt | As required |
| Sunflower Oil | As required |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 4 pods |
| Black Cardamom (Badi Elaichi) | 2 pods |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Bay Leaves (Tej Patta) | 2 leaves |
| Mace (Javitri) | 1/2 teaspoon |
| Onions, finely chopped | 2 |
| Garlic, finely chopped | 7 cloves |
| Ginger, grated | 1-1/2 inch |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | 310 kcal |
| Protein | 25 g |
| Carbohydrates | 10 g |
| Fat | 20 g |
| Fiber | 2 g |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Total Time | 75 minutes |
Servings
| Servings | Quantity |
|---|---|
| 4 servings |
Course
| Type | Category |
|---|---|
| Appetizer |
Cuisine
| Type | Cuisine |
|---|---|
| North Indian |
Diet
| Diet Type | Category |
|---|---|
| High Protein | Non-Vegetarian |
Instructions
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Prepare the Spice Base: Begin your culinary adventure by heating some sunflower oil in a wok or kadhai over medium heat. If necessary, add more oil to ensure a generous coating. Once hot, introduce all the whole spices including ajwain, cardamom pods, black cardamom, cloves, cinnamon, and bay leaves. Sauté them until they release their fragrant aromas and begin to crackle—this will form the aromatic backbone of your dish.
-
Sauté Onions and Aromatics: Next, add the finely chopped onions to the spiced oil, stirring them well until they turn translucent and the raw smell dissipates, which typically takes about 5 to 7 minutes. Then, incorporate the finely chopped garlic and grated ginger, continuing to sauté until everything turns a lovely golden brown, which usually takes another 3 to 4 minutes.
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Make the Marinade: Remove the pan from heat and allow it to cool slightly before transferring the mixture into a blender. Add the soaked cashew nut paste along with a splash of water to achieve a smooth consistency. Blend until velvety and creamy, then transfer this luscious mixture into a mixing bowl.
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Marinate the Chicken: In the mixing bowl, add the chicken pieces and mix them well with the cashew paste. Follow this by incorporating the coriander powder, kasuri methi, turmeric, red chilli powder, and salt to taste. Ensure the chicken is thoroughly coated with the marinade. For an added layer of flavor, let it marinate for at least 30 minutes, though longer is better if time permits.
-
Prepare the Cauliflower: While the chicken is marinating, steam the cauliflower in a vegetable steamer until just tender, about 5 to 7 minutes. Once steamed, add the cauliflower pieces to the marinade and mix gently, ensuring that the florets are also well-coated.
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Assemble for Grilling: Preheat your grill or grill pan while you thread the marinated chicken pieces and cauliflower onto wooden skewers. Alternate between chicken, peppers (if using), and cauliflower for a colorful presentation.
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Grill to Perfection: Place the skewers on the preheated grill and cook them for approximately 15 minutes, turning every 5 minutes to ensure even cooking. While grilling, brush any remaining marinade on top of the chicken for added flavor and moisture. You may notice some water being released onto the tray from the chicken, which is perfectly normal and ensures juicy results.
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Final Touches: After the chicken is cooked through, remove the skewers from the grill and allow them to rest for a few minutes. This brief cooling period helps the juices redistribute throughout the chicken, keeping it tender and juicy.
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Serve: Present your delectable Kasuri Malai Murgh Tikka alongside refreshing burani raita and aromatic Hyderabadi Vegetable Biryani to create a complete and satisfying meal. The combination of flavors will transport your taste buds to the heart of North India!
Cooking Tips
- Marination: For the best flavor, marinate the chicken for a few hours or overnight if possible. This allows the spices to infuse deeply into the meat.
- Soaking Cashews: Soak the cashews in warm water for at least 30 minutes before blending to ensure a smooth paste.
- Vegetable Options: Feel free to add bell peppers or onions to the skewers for additional flavors and colors.
- Cooking Method: If you don’t have a grill, you can also bake these skewers in a preheated oven at 200°C (400°F) for about 20 minutes, flipping halfway through, or use a stovetop grill pan.
This Kasuri Malai Murgh Tikka recipe is sure to be a showstopper at your next gathering, offering a rich tapestry of flavors that will leave your guests clamoring for more. Enjoy the journey of preparing this culinary masterpiece and savor every bite!
