To achieve a similar cooking environment on your grill as tandoor, simply turned all of the burners to high and preheat your grill until it reaches at least 500*F before placing the kebabs on to cook. Since tandoors are a bit rare in the States, a super hot grill will work just fine! In India, these kebabs would typically be cooked in a tandoor - clay ovens heated to extreme temperatures then kept constant during the cooking process. If cilantro or chilis aren’t your thing, feel free to leave one or both out - either way, I promise your Murgh Malai Tikka will turn out great! Some Murgh Malai Tikka recipes call for the addition of cilantro leaves (though in India, they refer to the leaves as coriander leaves) & green chilis, both of which I chose to add to this recipe and can cause the marinade to have a green tint to it. If you so desire, you can complete your marinade with just the cheese, yogurt and ground spices or you can choose to add in all or some of the optional ingredients! Since Murgh Malai Tikka has a few different ways of preparation depending on where you eat it, I’ve added a few ‘choose your own adventure’ options to this recipe. In college, I remember my friend Mary eating muenster cheese on her sandwiches so using it reminded me of her (Hi Mary, if you’re reading this! It has a creamy, smooth texture that when processed, would blend well when added to the cream & yogurt.Muenster is light in flavor so it wouldn’t over power any of the spices in the marinade.For my version, I went with muenster for a few reasons. When choosing the cheese for this dish, it’s best to stick with a mild flavored cheese such as cream cheese, Havarti or muenster. Marinating with cheese may sound a bit strange but once processed with the cream and yogurt the cheese creates a thick sauce that smothers the chicken, working to tenderize the pieces and adding flavor. Now, the key ingredient to making Murgh Malai Tikka is the cheese in its marinade. Add in a toasty, warm naan and you’ve got yourself the perfect Indian-inspired meal! The second is a salty yet sweet, peanut sauce that works so well when paired with the charred kebabs and subtle Indian spices. To accompany the succulent kebabs, the first sauce is a mint-yogurt chutney, similar to the classic mint chutney you’d find in India, but cooled down a bit with creamy, Greek yogurt, and cilantro. It’s also a pretty healthy dish in comparison to the other, curry-heavy meals most associate with Indian food.įor my take on Murgh Malai Tikka, I’ve created a classic East Meets West pairing with two different dipping sauces to compliment my tandoori chicken kebab. Murgh Malai Tikka is a melt-in-your-mouth chicken kebab marinated in cream, yogurt and spices then cooked in a tandoor. The first is Biryani and the second is this recipe, Murgh Malai Tikka. There are two foods I always look forward to eating on my trips to Indian. Taste the flavors of India with succulent Murgh Malai Tikka chicken kebabs paired with cool mint chutney, creamy peanut sauce, and toasted naan!
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