DISH NAME : AFGHANI MALAI MURGH TIKKA

Preparation Time : 30 minutes + marination 4 hours.

Cooking Time : 20 minutes

Description

Tikkas are small cubes of meat grilled in a tandoor or oven. Afghani murgh tikka is succulent pieces of chicken, which are melt in the mouth,and not very spicy.
Fresh cream is wholesome thick,fatty dairy product with a silky smooth texture. It can be added to both sweet and savoury dishes. Earlier fresh cream was sourced from local dairies. Today we have readily available cream in super markets. These are pasteurized low-fat cream. This cream comes from fresh milk that is processed and sterilized at high temperatures and then packaged, ready for use. With only 25% milk fat , it cannot be used as whipping creams as the required soft peaks don't form. Very rarely cream with 35 % is available under the brand name milky mist. Fresh cream should not be confused with non dairy whipping cream which has soya and also is sweetened.

Note

1) You may grind green chillies with the second marinade for spiciness.
2) Marinating chicken in pappaya paste will make it tender.
3) Be careful while adding salt in first marinade, add a little less salt as cheese in the secod marinade has salt.
3) If using bamboo skewers, soak them in water for 30 minutes to prevent them from burning. If using metal skewers, the metal will become hot and will cook chicken from inside also. So if possible go for metal skewers.
4) Oil skewers and grill rack well to prevent chicken from sticking. Or chicken will stick to them after grilling. attempts to take chicken will leave it in shreds.
5) The cream used here is dairy cream and not non dairy whipping cream.

Method

1) Pat dry chicken with kitchen paper towels.
2) Mix all the first marinade ingredients and rub onto chicken. Keep in the fridge for about 1 hour or minimum of 30 minutes.
3) Grind cashew, cheese and milk to a fine paste. Add cream and egg to this. Keep aside. After 1 hour of marination with first marinade, marinate chicken with the second marinade and keep aside for another 3 hours.
4) Heat oven in grill mode for 10 minutes at 180 degree C. Skewer chicken onto bamboo or metal skewers. Grill for 10 minutes. Turn and baste with little butter. Flip over and baste with little butter and grill for another 10 minutes. Take out and baste with butter.

Serving Suggestions

Serve with green chutney.