Murgh Malai Chicken Tikka
This Murgh Malai Chicken Tikka is also a healthier re-creation by Chef James, as regular cream was used instead of heavy cream and olive oil is used instead of the popular ghee or butter which are being frequently used in Indian dishes and that’s exactly why we love home cooked food! The ‘feel good’ factor of cooking a dish healthier makes cooking and eating enjoyable!
Servings Prep Time
5people 1hour 15 minutes
Cook Time
Servings Prep Time
5people 1hour 15 minutes
Cook Time
  • 1tbsp lemon juice(1汤匙柠檬汁)
  • ½tbsp salt(½汤匙盐)
  • 4pieces chicken breastsboneless and skinless, weigh approx 510g, cut into 2cm pieces (4个无骨和无皮的鸡胸肉,约510克,切成2厘米块)
Cheese Marinade (干酪腌酱)
  • 4tbsp Greek-­style natural unsweetened yogurt(4汤匙天然无糖酸奶)
  • 2tbsp Cream(2汤匙奶油)
  • ½inch gingerfresh (½寸姜)
  • 3cloves garlicchopped roughly (3瓣大蒜切成大块)
  • ½tbsp garam masala powder(½茶匙 Garam Masala 粉)
  • 4 green cardamomsground seeds only (4个绿色Cardamom,把种子磨成粉)
  • ½tsp ground cumin(½茶匙孜然粉)
  • ½tsp nutmeg powder(½茶匙豆蔻粉)
  • 2 green chilli padifinely chopped (2个小青辣椒,切成小块)
  • 1tbsp mustard oil(1汤匙芥末油)
  • 1tbsp extra virgin oilve oil(1汤匙特级初榨橄榄油)
  • 2tbsp cheddar cheesefinely grated (2汤匙切达干酪,细条)
  • 10 wooden squeezerssoak in water (10木榨, 浸泡在水里)
Mint Chutney, Optional (印度薄荷酸辣酱)
  • 1cup mint leavesfresh and chopped (1杯新鲜的薄荷叶,切碎)
  • 1cup coriander leavesfresh and chopped (1杯新鲜,切碎)
  • 1 green chiliadd more chillies if you want the chutney to be spicy ( 1个绿小辣椒,如果您喜欢辣,添加更多的辣椒)
  • ½inch ginger(½寸姜)
  • 1tsp cumin powder(1茶匙孜然粉)
  • 1 or 2tablespoon lemon juice(1或2汤匙柠檬汁,随意)
  • salt as desired (盐随意)
Step 1: Brine the chicken breast meat (腌制鸡肉)
  1. Sprinkle lemon juice and salt over the chicken pieces cover and set aside. (在鸡块上,撒上柠檬汁和盐。放在一边。)
Step 2: Prepare Cheese marinade (准备奶酪腌料)
  1. Mix yogurt, cream, ginger,garlic, cardamoms seeds, garam masala powder, cumin, nutmeg powder, chillies, mustard oil, and cheese and blend into a smooth paste. Pour over the chicken, make sure well coated, and marinate the meat for 1 hour, covered, in the refrigerator. (把酸奶,奶油,姜,大蒜,Cardamoms 种子,garam masala粉,孜然,豆蔻粉,青辣椒,芥末油和奶酪,倒入搅拌机里。搅拌后,倒在鸡块上,均匀的混合。包上保鲜膜, 放入冰箱,腌制1小时。)
Step 3: Prepare for Air Frying (准备烤肉)
  1. Preheat Air Fryer at 200°C. Skewer the chicken. Air Fry it for 10 minutes on one side. Flip the skewer, baste with extra virgin olive oil, and continue to Air Fry it at 200°C for 10 mins until the chicken is cooked. (把AIR FRYER预热在 200°C。把腌好的肌肉块串上,然后放入Air fryer 烤10分钟。翻转肉串,抹上橄榄油,继续在200°C下烤10分钟,直到鸡烤熟。)
Step 4: Ready to serve (上菜咯!)
  1. Serve the Chicken Tikka with your favorite sauce or you may serve it with Mint Chutney. (配搭您喜爱的酱汁或自做印度薄荷酸辣酱, 一起享用。)
(Optional) How to make Mint Chutney: 
  1. In a blender, blend mint leaves, coriander leaves, green chili, ginger, Cumin powder, lemon juice, ½ cup of water, till smooth. Add in salt to taste. (如何制作薄荷酸辣酱:在搅拌机中,倒入薄荷叶,芫荽叶,绿辣椒,姜,孜然粉,柠檬汁,½杯水,一起搅拌。加入盐,调味。)