Chicken Malai Tikka

Joy loved the Kabab platter at Mirchi (Esplanade) .. and so asked me to try making a kabab platter at home... hence the trial of chicken malai tikka and tandoori chicken in one go...  paired  very well with sweet Bengali pulao (my favourite) .. The recipe is from Neeta Mehta's book.... glad to say Joy enjoyed them.

500 gms boneless chicken breasts
1 each of red and green capsicums, tomato - cut into eight pieces
1 onion - cut into four pieces  and separate them.
Chat masala and lemon wedges.

First marinade :
2 tbsp vinegar
2 tbspn ginger-garlic paste
Salt to taste

 Second Marinade
1/2 cup thick yoghurt - hung for 15 minutes
1/4 cup thick cream
30 gms  processed cheese, finely chopped
1 egg ; 1 tbspn cornflour
1 tbspn finely chopped green chillies, optional ( I skipped)
2 tbspn finely chopped coriander leaves  ( I skipped)

1. Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade for 30 mins.

2.Mix the ingredients of the second marinade in a bowl. Remove the chicken pieces from the first marinade and add them to the second marinade. Let it marinate for 2 to 3 hours (I  let in marinate for three hours).

3. Line the tray with  aluminium foil to collect the drippings. Oil the wire rack.
4. Oil the skewers. Since I used bamboo skewers, I soaked them in water for thirty minutes . Arrange the chicken pieces with the vegetables in between the chicken pieces.  Since I love mushroom, I skewered mushrooms in one too.

5. Grill for fifteen minutes ( I  grilled for twenty minutes), turning once in between.
6. Serve hot sprinkled with some lemon juice  or chat masala.

I had avoided trying this recipe since long  due to the use of cream.  But once I tried it, found it a very doable and tasty recipe... cheers!