Kasuri Malai Murgh Tikka Recipe
An Irresistible Mughlai Appetizer for Your Next Gathering
Kasuri Malai Murgh Tikka is a flavorful and indulgent chicken appetizer, with tender marinated chicken skewers grilled to perfection, accompanied by cauliflower, and coated in a rich, creamy marinade made from fresh cream, cashew nuts, and aromatic spices. With its roots in Mughal cuisine, this dish is a delightful combination of soft, juicy chicken and a tantalizing blend of spices, perfect for a house party or any special occasion. The touch of dry fenugreek leaves (kasuri methi) and freshly ground black pepper elevate the flavors to create a dish that is truly memorable.
Cuisine: North Indian
Course: Appetizer
Diet: High Protein Non-Vegetarian
Ingredients for Kasuri Malai Murgh Tikka
For the best flavor and texture, we use high-quality, fresh ingredients in the preparation of this dish.
| Ingredient | Quantity |
|---|---|
| Chicken | 300 grams (cut into pieces) |
| Cauliflower (Gobi) | 1 cup (cut into big pieces) |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Fresh Cream | 1/2 cup |
| Cashew Nuts | 1/4 cup (paste) |
| Kasuri Methi (Dried Fenugreek Leaves) | 2 tablespoons |
| Whole Black Peppercorns | 1 teaspoon (freshly ground) |
| Coriander Powder (Dhania) | 2 tablespoons |
| Red Chilli Powder | 1-1/2 teaspoons |
| Turmeric Powder (Haldi) | 1 pinch |
| Salt | As required |
| Oil | As required |
| Whole Spices to Roast and Grind | |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Cardamom (Elaichi) Pods | 4 (or seeds) |
| Black Cardamom (Badi Elaichi) | 2 |
| Cloves (Laung) | 4 |
| Cinnamon Stick (Dalchini) | 1-inch piece |
| Bay Leaf (Tej Patta) | 2 |
| Mace (Javitri) | 1/2 teaspoon |
| Onions | 2 (finely chopped) |
| Garlic | 7 cloves (finely chopped) |
| Ginger | 1-1/2 inch (grated) |
Preparation Time
30 minutes
Cooking Time
45 minutes
Instructions for Kasuri Malai Murgh Tikka
Follow these easy steps to create a flavorful, melt-in-your-mouth Kasuri Malai Murgh Tikka.
-
Roast and Grind Whole Spices
In a wok or kadhai, heat a little oil and add all the whole spices listed under “Whole Spices to Roast and Grind.” Let them crackle for a few moments, filling the kitchen with their aromatic essence. Add the finely chopped onions and sauté until the raw smell disappears. Then, toss in the finely chopped garlic and grated ginger, and sauté until golden brown. -
Grind the Mixture
Once the onions, garlic, and ginger are golden, transfer the mixture into a blender. Add the soaked cashew nuts and some water to make a smooth paste. Set this paste aside for later. -
Marinate the Chicken and Cauliflower
In a mixing bowl, combine the curd (yogurt), fresh cream, cashew nut paste, kasuri methi (dried fenugreek leaves), freshly ground black pepper, coriander powder, red chilli powder, turmeric powder, and salt. Add the chicken pieces to the bowl and ensure that each piece is thoroughly coated with the marinade. Let the chicken marinate for about 30 minutes to allow the flavors to infuse. Meanwhile, steam the cauliflower in a vegetable steamer and add it to the marinade as well, mixing well. -
Prepare the Skewers
Take wooden skewers and thread the marinated chicken pieces and cauliflower alternately, making sure they are evenly spaced out. This will allow the flavors to penetrate the chicken and cauliflower while cooking. -
Grill the Tikka
Preheat your grill or oven to a medium-high heat. Place the skewers on the grill and cook for about 15 minutes, turning the skewers every 5 minutes to ensure that the chicken is cooked evenly on all sides. While grilling, brush some of the remaining marinade over the chicken to keep it juicy and flavorful. The chicken will release some water, which is completely normal. Drizzle a little oil over the chicken during grilling to help it cook evenly and prevent it from becoming dry. -
Finishing the Dish
Once the chicken is cooked through and slightly charred on the edges, remove the skewers from the grill. Be careful not to overcook the chicken, as it can become tough and lose its juiciness. Allow the chicken to rest for a few minutes before serving. -
Serve and Enjoy
Serve the Kasuri Malai Murgh Tikka hot with a side of Burani Raita and Hyderabadi Vegetable Biryani for a truly indulgent meal. The creamy and spicy chicken, paired with the subtle flavors of roasted cauliflower, makes for an unforgettable appetizer or party dish.
Pro Tips
- If you prefer a spicier dish, feel free to adjust the amount of red chilli powder or add some fresh green chilies to the marinade.
- You can also grill the chicken in the oven at 400°F (200°C) for about 20 minutes, turning the skewers halfway through.
- For a more intense flavor, marinate the chicken overnight in the refrigerator. This allows the spices and cream to penetrate the meat more deeply.
Enjoy your delicious, flavorful Kasuri Malai Murgh Tikka, a dish that will surely impress your guests and leave them craving more!
