Cooking Delights: Chicken malai tikka

Juicy and succulent chicken malai tikkas!

Ingredients:
Chicken boneless-1/2 kg-slice into two inch pieces,
Raw papaya(grated)-1 tsp,
White cardamom pwd-1/4 tsp,
Nutmeg pwd-1/4 tsp,
Roasted cumin pwd-1/2 tsp,
White pepper pwd or black pepper pwd-1/4 tsp,
Ginger grated and juice strained out-1 tsp of pulp,
Garlic-1tsp,
Salt-1/2 tsp,
Malai or cream-1/4 cup,
Hung or thick yogurt-2 tbsp( If using plain yogurt,put the curd in a strainer for half hour to drain out the excess water)
Cornflour-1 tbsp,
Cheese-2 tbsp,
Green coriander leaves-1 tbsp-chopped and minced,
Green chilli-1-chopped and minced,
Oil-1 tsp and for brushing the top.

Note:Do not add more then 1 tsp of papaya otherwise the tikka will fall off the rod before roasting.
Make sure the chicken breast is patted dry.
This dish can be made without using rod or wooden sticks.
Grease the foil on the tray and then place the chicken pieces keeping some distance apart.

Method:
Soak the wooden sticks for 3 hour in water as it will prevent from burning in the hot oven.
Or use rods to broil or roast the malai tikkas.
Take a tray or pan 9 x13 inch.
Spread foil at the bottom and grease it.
Wash the chicken breasts and pat them dry with a clean towel.
There should not be any water.
Slices the chicken into two inch pieces,if the pieces are small the chicken will dry up while roasting.
Take a bowl and add grated papaya,ginger pulp,garlic paste,grated nutmeg,white cinnamon pwd,roasted cumin pwd,black or white pepper pwd and 1/2 tsp of salt.

Mix and rub the spices evenly.
Cover and put in the fridge for half hour to marinate.

Take another bowl and grate two tbsp of cheese.

Mash the cheese with your fingers to make it smooth.

Add cream,thick yogurt and cornflour .

Mix with a whisk to make it smooth.
Add the marinated chicken pieces.

Chop and mince the coriander leaves and green chilli together with a knife.
Add the green coriander and green chilli mix and one tsp of oil.

Since we have already added salt in the first marination and the second marination has cheese in it,so we just add only a pinch in the second marination.
Mix and let it marinate in the fridge for one hour.

I have used the broiler method,so the tray will be placed at the top shelf.
Place the wire rack of the oven at top.
Pre heat oven to the highest temperature of the oven-250 C for 15 minutes.
Once the chicken is marinated grease the rods or the wooden sticks.
Pierce the chicken pieces and place them in the rods keeping some distance between each piece.
If any marination is left in the bowl,place it on top of the chicken pieces.
Brush the chicken pieces with little oil.

Put the tray in the top self to broil for 15 minutes.
Since the broil method is used,I have put a rod at the corner of the oven door to keep it a little ajar,to let out the excess heat.
Malai tikka can be roasted,without using the broiler method.
Put the tray in the centre rack and roast at the same temperature using the same time,with the door closed.