Chicken /Murgh Malai Tikka | बिना तंदूर के मुर्ग मलाई टिक्का | Chicken Tikka |Chef Ranveer Brar

MURGH/ CHICKEN MALAI TIKKA – How did we even miss making this recipe! 😎 Calling all weekend snack lovers for my style Chicken Tikka without Tandoor..

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⏩𝓒𝓵𝓲𝓬𝓴 𝓽𝓸 𝓢𝓾𝓫𝓼𝓬𝓻𝓲𝓫𝓮 : https://goo.gl/UE2pmL
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Chicken Tikka Flaming Sizzler – https://youtu.be/VhijkWkuSKo?si=XjRA1gkhsxyAJ_9d
Amritsari Fish Tikka – https://youtu.be/d-tVAHYh4N4?si=EOz0BmI3nQxC7u2d

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Chicken Malai Tikka
Preparation time 15-20 minutes
Cooking time 10-15 minutes
Serve 2-4

Ingredients
For 1st Marination
800 gms Chicken (thigh boneless) चिकन
Salt to taste, नमक स्वादअनुसार
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tbsp Lemon juice, नींबू का रस

For 2nd Marination
½ cup Fresh cream, ताज़ा मलाई
12-15 no. Soaked Cashew Nuts, भीगे हुए काजू
⅓ cup Cheese, cubed, चीज़
⅓ cup Cheese spread, चीज़ स्प्रेड
4-5 no. Garlic cloves, लहसुन
Salt to taste, नमक स्वादअनुसार
1 tbsp Tender Coriander stem, roughly chopped, धनिये के डंठल
½ cup Hung curd, टंगा हुआ दही
½ tsp Cardamom powder, इलाइची पाउडर
½ tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 no. Egg yolk, अंडे की जर्दी

For Finishing
Marinated chicken, मैरीनेटेड चिकन
Prepared 2nd marination, तैयार किया हुआ दूसरा मैरिनेशन
¼ tsp Nutmeg powder, जायफल पाउडर
2 no. Green chillies (less spicy & finely chopped) हरी मिर्च
2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता
½ tsp Black peppercorns, crushed, कुटी हुई काली मिर्च
Salt to taste, नमक स्वादअनुसार

For Masala
1 ½ tbsp Black peppercorns, काली मिर्च के दाने
3 no. Black cardamom, बड़ी इलाइची
2-3 tbsp dry Fenugreek leaves, कसूरी मेथी
Salt to taste, नमक स्वादअनुसार

For Flavoured Mixture
3-4 tbsp Ghee, घी
3-4 no Garlic cloves, crushed, लहसुन
3 tbsp Fresh cream, ताज़ा मलाई
½ tsp Lemon juice, नींबू का रस

For Cooking Chicken
1 tbsp Ghee, घी
Marinated chicken, मैरीनेटेड चिकन

For Smoke
Coal, कोयला
Ghee, घी

For Garnish
Pickled onions, सिरके वाले प्याज़
Coriander sprig, धनिया पत्ता
A pinch of prepared masala, तैयार किया हुआ मसाला
Lemon wedge, नींबू की फांक

Process
For 1st Marination
● In a bowl, add chicken, salt to taste, ginger garlic paste, lemon juice and mix it well.
● Keep it aside to marinate for a while.

For 2nd Marination
● In a bowl, add fresh cream, soaked cashew nuts, cheese, cheese spread, garlic, salt to taste and tender coriander stems.
● Transfer it to a mixer grinder jar and grind it into smooth paste.
● Transfer it to a bowl, add hung curd and give it a good mix.
● Add ginger garlic paste, green cardamom powder, egg yolk and mix it well.
● Keep it aside for further use.

For Finishing
● In a bowl, add marinated chicken. Prepare 2nd marinade and marinate well.
● Finish it with nutmeg powder, green chillies, fresh coriander leaves, crushed black peppercorns, salt to taste and mix everything well.
● Keep it aside for further use.

For Masala
● In a pan, add black peppercorns, black cardamom and dry roast them for a minute.
● Add dry fenugreek leaves, salt to taste and dry roast it well.
● Transfer it to a mixer grinder jar and grind it into fine powder.
● Keep it aside for further use.

For Flavoured Mixture
● In a pan, add ghee, once it’s hot, add garlic and cook it for 2-3 minutes until golden in colour.
● Transfer it to a bowl, add fresh cream, lemon juice and give it a good mix.
● Keep it aside for further use.

For Cooking Chicken
● Take skewers and put the marinated chicken and arrange it well.
● In a grilled pan, add ghee, once it’s hot, place skewer chicken and grill them from all sides until the tikkas are tender.
●Brush the tikkas with prepared flavoured mixture in intervals.
● Place the steel bowl in the grilling pan, place burnt coal into the bowl, add some ghee and cover it with a lid. Keep it aside for a while to get the smoky flavours in the tikkas.
● Transfer it to a serving dish, garnish it with pickled onions, coriander sprig, some prepared masala and lemon wedge.
● Serve hot with mint chutney.
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#chickentikka #chickenmalaitikka #ranveerbrar #chickenrecipe
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#chickentikka #murghmalaitikka #ranveerbrar
#chickentikkarecipe #murghtikkakebab #notandoor

When you’ve made 1000-1200 cooking videos, It takes a lot of effort to search and think about what you haven’t made yet. And when you come across a dish that’s very popular, Your first reaction is anger, wondering how you could have missed it. But then, you feel a sense of relief, thinking, “Thank God, there’s one more dish I can make.” Hello, I’m Thank God Brar…sorry.. Hello I’m Ranveer Brar. And we still haven’t made Murgh Malai Tikka yet. After eating this, whenever you order this dish at a restaurant, you’ll say, “This isn’t how Murgh Malai Tikka is made!” “Call the chef, I’ll show him how it’s done!” This is not just a recipe, it’s a saviour. Otherwise, I’d still be stuck wondering what to make next. I’m using boneless chicken leg. Cut it into small pieces like this. Actually, this is boneless thigh meat, not leg boneless. It’s the boneless part of the upper portion of the chicken leg. If you’re making this dish, make sure to use this part. I’ll be cooking this on a tawa, Which is why I’ve cut it into such small pieces. If you’re planning to cook it in a tandoor or oven, Don’t cut it this small, Go for slightly larger pieces instead. Alright. Whenever you make a tandoori dish, the first step is to do the first marination. This step is crucial to intensify the flavors. For this, add Ginger-Garlic paste. Doing a first marination makes a world of difference, In the taste of any non-veg tandoori dish. For the first marination, keep it for at least 15 minutes, And at most 1 hour. If you’re marinating it overnight in the fridge, 6-7 hours is more than enough. Here’s what happens during the first marination, The salt draws out the water from the chicken, And then the ginger, garlic, and lemon juice infuse flavor and tenderize the meat. Which is very important. The chicken should have a distinct chicken flavor, And should be tender when cooked in the tandoor. That’s the purpose. Usually, I make the second marination quickly, But here, the second marination will take a little more time, so please pay attention. This marination has two parts, I’ll handle the first part, and you’ll complete the final step. Take room-temperature Cheese, Don’t use cold cheese. And add Cheese spread. If you don’t want to use cheese spread, You can just use regular cheese, But make sure it’s either at room temperature or slightly warmed. Add a little Garlic, though that’s totally optional. Since the salt is already in the cheese and cheese spread, add a little less Salt. Add some fresh Coriander stems. That fresh coriander flavor is one of the most important ingredients. Don’t add too much, this much is fine. Now please make a paste for me. Look, after the first marination, the chicken has released some water. Just look at this. Now, squeeze out the water from the chicken and add it to the bowl like this. This step of removing the water is very important, Otherwise, it will dilute all the flavor later. If you want the second marination to turn out well, It’s crucial to remove the water after the first marination. Otherwise, the entire flavor will get diluted, And then it won’t taste good at all. And then you’ll say, “Ranveer, you didn’t tell us!” Drying these chicken pieces is very important for this recipe. This looks good. I had an injury, that’s why I made that face, but this paste is amazing. Till now, everything is good. Let’s move forward and add some Hung curd, Cardamom powder, . And a touch of Ginger-Garlic paste, Since we already added it in the first marination. The garlic flavor should be a bit stronger in this. Make sure there are no lumps in this. If you want, you can also add some mayonnaise. This means, in 3 cups of marination, You can add one and a half large spoons of mayo. Adding mayo also helps with binding, Allowing the chicken to coat well with the marination. It also adds a slight tanginess, which is great overall. For binding, you can add mayonnaise, gram flour, Or even an egg yolk. Now, this marination will develop
a great richness and consistency, Which will be amazing. We’ve just finished preparing the second marination. This is the ultimate marination for Morgh Malai Tikka, A secret that no one else can share. Now, here we have dried chicken with
the ginger-garlic flavor infused in it, And lastly, the chicken is tender right now. Now that we have marinated it with the second marination, Let’s finish it. Add some Nutmeg powder, We’ve already added Cardamom powder. Add some finely chopped Green chillies. Some finely chopped Coriander leaves. Some crushed Black pepper. The Murgh Malai Tikka is all set. Totally like something you’d get at a 5-star hotel or a fancy restaurant! Now, keep this chicken in the marinade for at least 10 minutes, And no more than 3-4 hours. Otherwise, it will start releasing water during the second marination, Thinning out the marinade, and then you’ll say, “Ranveer, you didn’t tell us!” If you’re cooking Murgh Malai Tikka in a pan, Either thread it onto a skewer or use wooden satay sticks like these. This ensures the chicken stays together, Remains juicy, and prevents the marinade from burning. And that is very important. Never cook Murgh Malai flat like that. It will ruin the whole flavor and texture. Now, take each chicken piece, And fold it while threading it onto the satay stick, just like you stitch fabric together. And just like this. The marinade inside the chicken pieces is crucial, Because while the top layer may burn, The marinade inside will give the tikka its flavor and character. It will also cook well in the oven. If you have an air fryer, It will cook even better, As the heat from an air fryer is perfect for this type of cooking. It’s easy, no rocket science! Black peppercorns, Black cardamom. And just toast it a little. Add dry Fenugreek leaves. And it’s done. We will sprinkle this on top of the dish at the end, but please grind it first. Wait a minute, let me add some Salt. Now take a pan. I thought I should tell you everything in detail
so that you don’t have to watch it anywhere else. Add some Garlic. You can also use Butter in place Clarified butter. Now, you need to heat it up. Now add some Cream, Along with some Lemon juice. It’s a very important step. Make sure to not skip it. There’s already Clarified butter. in the pan, but I’m adding a little more. Don’t heat the pan too much, Arrange the chicken pieces carefully to cook evenly, letting the steam cook them too. Beautiful. Now let it cook and make sure to cover it. The important thing to remember is not to raise the heat, As it shouldn’t become roast chicken! Handle it gently. This is also ready. I’ve prepared this to apply over the chicken in intervals to keep it tender and soft. Now, that looks so beautiful! This is the main benefit of cooking it slowly. Now, take the mixture and start applying it on top of the chicken like this, So the chicken doesn’t dry out. Also, take the juices from the pan and apply them back on top. The entire flavor of the chicken is in those juices. Beautiful. Now the chicken is perfectly cooked, and here’s your delicious Murgh Malai Tikka! Don’t waste the juices. Beautiful. Now, turn off the flame and add some clarified buter on top of the coal. The thrill of smoking the dish never gets old, no matter how many times. It’s like when we used to scare our cousins, Hiding behind the door as kids. No matter how many times you do it, it never gets old. It’s like that only. No matter how many times you smoke the dish, it never gets old. Nice. Doesn’t it look incredible? It’s on a whole new level. “Juicy” is what it’s all about. Juiciness is all what matters. Nice. This is how it should be. Shiny and juicy, you can tell just by looking at it. You’ve probably had many Murgh Malai Tikkas, But let us know if you’ve ever seen anything like this! Let me break a piece to show you how juicy and perfectly cooked it is. This is a true restaurant-style recipe. After a very long time, I feel like I’ve put all my emotions into making this. And when that happens, the food turns out amazing. I’m so happy sharing every detail with you. Just make sure you don’t skip this recipe! After eating this, whenever you order this dish at a restaurant, you’ll say, “This isn’t how Murgh Malai Tikka is made!” “Call the chef, I’ll show him how it’s done!”