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Murg Malai Tikka
gluten-free
$2.95 per serving
1 likes
Ready in 45 minutes
3
gluten-free,gluten free
lunch,main course,main dish,dinner
Indian,Asian
Spoonacular Score: 60%
My notes:
Murg Malai Tikka might be a good recipe to expand your main course recipe box. This recipe makes 3 servings with 376 calories, 35g of protein, and 23g of fat each. For $2.95 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. This recipe is typical of Indian cuisine. This recipe from Foodista requires kasuri methi [dried fenugreek leaves, onions, kosher salt, and mozzarella cheese. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is good. If you like this recipe, take a look at these similar recipes: Saffron-Marinated Chicken Skewers (Kesari Malai Tikka), malai kofta , how to make malai kofta, and malai kofta , how to make malai kofta.
Riesling, Gruener Veltliner, 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. You could try Pro-Bono Riesling. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 12 dollars per bottle.
Pro-Bono Riesling
Crisp entry with a balanced body; rounded with a brilliant acidity.
» Get this wine on Amazon.com
Ingredients
453.59 g
1 pound
boneless chicken breast
1 Tbsp
1 Tbsp
fresh lemon juice
3 Tbsps
3 Tbsps
heavy cream
1 Tbsp
1 Tbsp
mozzarella cheese
2 Tbsps
2 Tbsps
ghee [clarified butter]
1 tsp
1 tsp
dry cumin powder
1 tsp
1 tsp
dry coriander powder
1 Tbsp
1 Tbsp
red chilli powder
1.5 Tbsps
1.5 Tbsps
black pepper powder [adjust to taste]
0.5 tsps
0.5 tsps
cinnamon powder
4
4
saffron strands [optional]
2 tsps
2 tsps
kasuri methi [dried fenugreek leaves
3 drops
3 drops
orange food color [optional]
453.59 g
1 pound
boneless chicken breast
1 Tbsp
1 Tbsp
fresh lemon juice
3 Tbsps
3 Tbsps
heavy cream
1 Tbsp
1 Tbsp
mozzarella cheese
2 Tbsps
2 Tbsps
ghee [clarified butter]
1 tsp
1 tsp
dry cumin powder
1 tsp
1 tsp
dry coriander powder
1 Tbsp
1 Tbsp
red chilli powder
1.5 Tbsps
1.5 Tbsps
black pepper powder [adjust to taste]
0.5 tsps
0.5 tsps
cinnamon powder
4
4
saffron strands [optional]
2 tsps
2 tsps
kasuri methi [dried fenugreek leaves
3 drops
3 drops
orange food color [optional]
Equipment
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: $2.95
Ingredient
1 pound boneless chicken breast
some onions
some ghee/butter/oil
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 [clarified butter]
1 teaspoon dry cumin powder
1 teaspoon dry coriander powder
1 tablespoon red chilli powder
1.5 tablespoons black pepper powder [adjust to taste]
½ teaspoons cinnamon powder
4 saffron strands [optional]
2 teaspoons kasuri methi [dried fenugreek leaves
3 drops orange food color [optional]
Price$4.02
$0.01
$0.06
$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
$8.84
Nutritional Information
Quickview
375 Calories
35g Protein
23g Total Fat
6g Carbs
15% Health Score
Limit These
Calories
375k
Fat
23g
Saturated Fat
12g
Carbohydrates
6g
Sugar
1g
Cholesterol
148mg
Sodium
454mg
Get Enough Of These
Protein
35g
Vitamin B3
16mg
Selenium
51µg
Vitamin B6
1mg
Vitamin A
2165IU
Phosphorus
377mg
Vitamin B5
2mg
Potassium
734mg
Manganese
0.32mg
Vitamin B2
0.26mg
Vitamin E
2mg
Magnesium
56mg
Iron
1mg
Vitamin C
8mg
Zinc
1mg
Fiber
2g
Vitamin B1
0.13mg
Calcium
82mg
Vitamin B12
0.45µg
Vitamin K
6µg
Copper
0.11mg
Folate
12µg
Vitamin D
0.41µg
covered percent of daily need
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