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Murg Malai Tikka

 
One serving costs about $2.97 One serving costs about $2.97

$2.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,gluten free Indian,Asian
spoonacular Score:53%

Spoonacular Score: 53%

 

If you want to add more gluten free recipes to your recipe box, Murg Malai Tikka might be a recipe you should try. One portion of this dish contains approximately 35g of protein, 23g of fat, and a total of 378 calories. This recipe serves 3 and costs $2.97 per serving. This recipe from Foodista has 1 fans. A mixture of chicken breast, coriander powder, , and a handful of other ingredients are all it takes to make this recipe so yummy. It is an affordable recipe for fans of Indian food. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Try Saffron-Marinated Chicken Skewers (Kesari Malai Tikka), malai kofta , how to make malai kofta, and paneer tikka , how to make paneer tikka | dry paneer tikka for similar recipes.

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Vocal Vineyards Alfaro Vineyard Gruner Veltliner with a 4.5 out of 5 star rating seems like a good match. It costs about 33 dollars per bottle.

Vocal Vineyards Alfaro Vineyard Gruner Veltliner



» Get this wine on Wine.com

Ingredients

Servings:
1 lb
1 lb boneless chicken breast
boneless chicken breast
some
some onions
onions
some
some ghee butter
ghee butter
1 Tbsp
1 Tbsp fresh lemon juice
fresh lemon juice
3 Tbsps
3 Tbsps heavy cream
heavy cream
1 Tbsp
1 Tbsp sour cream
sour cream
1 Tbsp
1 Tbsp mozzarella cheese
mozzarella cheese
1 Tbsp
1 Tbsp garlic paste
garlic paste
1 Tbsp
1 Tbsp ginger paste
ginger paste
2 Tbsps
2 Tbsps ghee butter
ghee butter
1 tsp
1 tsp dry cumin powder
dry cumin powder
1 tsp
1 tsp dry coriander powder
dry coriander powder
1 Tbsp
1 Tbsp red chilli powder
red chilli powder
1.5 Tbsps
1.5 Tbsps black red pepper powder
black red pepper powder
0.5 tsps
0.5 tsps cinnamon powder
cinnamon powder
4
4  saffron
saffron
2 tsps
2 tsps dried fenugreek leaves
dried fenugreek leaves
3 drops
3 drops orange food color
orange food color
some
some kosher salt
kosher salt
1 lb boneless chicken breast
1 lb
boneless chicken breast
some onions
some
onions
some ghee butter
some
ghee butter
1 Tbsp fresh lemon juice
1 Tbsp
fresh lemon juice
3 Tbsps heavy cream
3 Tbsps
heavy cream
1 Tbsp sour cream
1 Tbsp
sour cream
1 Tbsp mozzarella cheese
1 Tbsp
mozzarella cheese
1 Tbsp garlic paste
1 Tbsp
garlic paste
1 Tbsp ginger paste
1 Tbsp
ginger paste
2 Tbsps ghee butter
2 Tbsps
ghee butter
1 tsp dry cumin powder
1 tsp
dry cumin powder
1 tsp dry coriander powder
1 tsp
dry coriander powder
1 Tbsp red chilli powder
1 Tbsp
red chilli powder
1.5 Tbsps black red pepper powder
1.5 Tbsps
black red pepper powder
0.5 tsps cinnamon powder
0.5 tsps
cinnamon powder
4  saffron
4
saffron
2 tsps dried fenugreek leaves
2 tsps
dried fenugreek leaves
3 drops orange food color
3 drops
orange food color
some kosher salt
some
kosher salt

Equipment

aluminum foil
aluminum foil
baking sheet
baking sheet
plastic wrap
plastic wrap
paper towels
paper towels
broiler
broiler
skewers
skewers
frying pan
frying pan
grill
grill
bowl
bowl
oven
oven
aluminum foil
aluminum foil
baking sheet
baking sheet
plastic wrap
plastic wrap
paper towels
paper towels
broiler
broiler
skewers
skewers
frying pan
frying pan
grill
grill
bowl
bowl
oven
oven


Instructions

Wash the chicken cubes thoroughly & pat dry with a paper towel. Soak the bamboo skewers in water for at least 1 hour. Apply a mixture of one tablespoon lemon juice and salt over the chicken cubes and set aside for half an hour in a refrigerator. In a bowl combine rest of the marinade ingredients and mix well to remove any lumps. Rub this marinade on the chicken cubes .Transfer the chicken pieces and marinade in a bowl ,cover the bowl with a plastic wrap and marinate overnight for at least 1-2 hours in a refrigerator. You can use any one of the following for cooking the chicken : This is what I do: Preheat the oven at 450 F broiler mode.Line a baking sheet with aluminum foil and arrange the chicken skewers on it.Brush the chicken pieces with ghee. Tip the sheet inside the oven on top rack and cook for about 22-25 minutes flipping it after 15 minutes till chicken is done on all sided but still tender.You may get some burnt marks on the chicken but thats okay! Grill the chicken for 2o minutes or till done and but still tender.In between keep on brushing with the ghee and the marinade Heat a large pan/skillet and coat it with ghee. Place the skewers with chicken piece on the pan and cook medium heat for about 15-20 minutes turning them around and brushing with ghee and the marinade.Cook them till the chicken pieces are tender and you see brown colored spots on the tikkas. Notes: The more the chicken marinates, the more the flavor.So, marinate the chicken for as long as you can. Leftover chicken tikkas can be stuffed into a tortilla or paratha and made into a kathi roll. Best served warm with tandoori naan.Even paneer [indian cottage cheese]or fish can also be made the same way. I refrain from using artificial food coloring though I have noted down in the recipe..go ahead and add it to the marinade if you wish. Make sure you season the marinade well, else the tikka will be tasteless. You can use iron skewers too in place of bamboo ones.No need to soak them. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.97
Ingredient
1 pound boneless chicken breast
some onions
some ghee butter
1 tablespoon fresh lemon juice
3 tablespoons heavy cream
1 tablespoon sour cream
1 tablespoon mozzarella cheese
1 tablespoon garlic paste
1 tablespoon ginger paste
2 tablespoons ghee butter
1 teaspoon dry cumin powder
1 teaspoon dry coriander powder
1 tablespoon red chilli powder
1.5 tablespoons black red pepper powder
½ teaspoons cinnamon powder
4 saffron
2 teaspoons dried fenugreek leaves
3 drops orange food color
Price
$4.02
$0.12
$0.02
$0.10
$0.24
$0.08
$0.23
$0.42
$0.67
$0.58
$0.13
$0.12
$0.34
$0.85
$0.04
$0.03
$0.85
$0.05
$8.91

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.

  • To prevent curdling, take sour cream of the fridge well in advance and only add it to hot soups or sauces once it has reached room temperature and once the soup/sauce has cooled down a bit.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
377 Calories
35g Protein
22g Total Fat
8g Carbs
17% Health Score
Limit These
Calories
377
19%

Fat
22g
35%

  Saturated Fat
12g
75%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
149mg
50%

Sodium
329mg
14%

Get Enough Of These
Protein
35g
70%

Vitamin B3
16mg
82%

Selenium
51µg
73%

Vitamin B6
1mg
67%

Vitamin A
2165IU
43%

Phosphorus
384mg
38%

Vitamin B5
2mg
23%

Potassium
757mg
22%

Manganese
0.34mg
17%

Vitamin E
2mg
15%

Vitamin B2
0.25mg
15%

Magnesium
57mg
14%

Iron
1mg
11%

Vitamin C
8mg
11%

Fiber
2g
10%

Vitamin B1
0.14mg
10%

Zinc
1mg
9%

Calcium
87mg
9%

Vitamin B12
0.45µg
8%

Vitamin K
6µg
6%

Copper
0.12mg
6%

Folate
15µg
4%

Vitamin D
0.29µg
2%

covered percent of daily need

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