Food,  Meat & Eggs

Methi Murgh Malai Tikka (Fenugreek Chicken Tikka)

This recipe can be made either in the oven or on the grill.  The directions that I’ve provided here are for baking these in the oven but in the summer I usually grill the chicken skewers instead.  Be very careful not to overcook chicken breast meat though because it becomes very dry.

Methi Murgh Malai Tikka

  • 2 pounds boneless chicken (cubed)
  • 2 tsp salt
  • 1 tsp white pepper powder
  • 1 tsp garam masala
  • 2 tsp ginger garlic paste
  • 1 tbsp lemon juice (plus extra for garnishing)
  • 1 tsp chopped green chilies
  • 2 tbsp minced garlic
  • 2 tsp dried fenugreek
  • 3 tbsp oil (plus extra for basting)
  • 250 g yogurt
  • 300 ml cream (optional)
  • 1 tsp chaat masala
  1. Marinate the chicken cubes in everything but the chaat masala and leave it in the refrigerator for 2 hours.
  2. Preheat the oven to 175 °C and skewer the chicken pieces.  Bake for 10 minutes.
  3. Brush the top with 1 tbsp oil and return to the oven to roast for an additional 2 minutes.
  4. Remove the chicken from the oven and let rest for 4 minutes.
  5. Sprinkle with chaat masala and lemon juice before serving.

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