Murg Malai Tikka

The other day we were bored of the routine dal, chawal, roti and sabzi routine. We both wanted to cook something together and something that we had never cooked before. Too much of brainstorming and finally we decided on Murg Malai Tikka.

We went to the grocery store to get the supplies for the meal - and saw some nice mint. Immediately thought of making Murg Malai Tikka in 2 different ways - one in red color with traditional spices and one in green color with mint and coriander.

Ingredients

8 skinless and boneless chicken thighs - cut into 1 inch pieces

For the green tikka

1/2 cup mint leaves

1/2 cup cilantro

9 cloves garlic

1/2 teaspoon garam masala powder

1/4 teaspoon turmeric powder

2 teaspoons salt

1/2 cup heavy cream

For traditional spices

9 cloves garlic

1 teaspoon ginger paste

2 teaspoon kashmiri chili powder

1/2 teaspoon turmeric powder

1 teaspoon dhania jeera powder

1 teaspoon garam masala powder

2 teaspoons salt

1/2 cup heavy cream

Method

Blend together all the ingredients for the green masala tikka, except the heavy cream - in a blender to a fine paste. Add it to the heavy cream and then in a ziploc bag, mix half the chicken pieces with this mixture and let it mariante for atleast 2 hours - overnight will be good.

For the traditional spices mix - add all the ingredients in a ziploc bag. Mix well and then add the other half of the chicken pieces and mix well. Let it marinate for atleast 2 hours - overnight will be good.

Preheat the oven on broil @ 425 degrees Fahrenheit. Put the chicken pieces on skewers. With a drip pan under the skewers, spray some non-stick spray and then let it broil in the oven. After 10 minutes -turn the skewers to get the other side done. The tikka are ready in about minutes.

Serve with lemon wedges and sliced onions and cucumber.