Chicken tikka marinated in cottage cheese (Murg PaneerTikka) recipe
ingredients
1 kg (2.2 lb) Chicken breasts, cut into boneless cubes
1 tbsp (15 ml) Lemon (nimbu) juice
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
Salt to taste 150 g (5 oz) Cottage cheese (paneer), grated
4 tbsp (80 ml) 2 3/4 oz Cream
1 1/2 tbsp (15 g) Cornflour
2 tsp (10 g) Green chilli paste
1 tsp (2 g) White pepper (safed mirch) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Butter for basting
1 tbsp (15 ml) Lemon (nimbu) juice
3 tbsp (54 g) 1 3/4 oz Garlic (lasan) paste
Salt to taste 150 g (5 oz) Cottage cheese (paneer), grated
4 tbsp (80 ml) 2 3/4 oz Cream
1 1/2 tbsp (15 g) Cornflour
2 tsp (10 g) Green chilli paste
1 tsp (2 g) White pepper (safed mirch) powder
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
Butter for basting
accompaniments
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method
1. Marinate the chicken in lemon juice, garlic paste, and salt mixture for 1 hour.
2. Mix cottage cheese, cream, cornflour, green chilli paste, white pepper powder, and green coriander in a bowl; whisk till smooth. Marinate the chicken in this mixture for at least 3 hours.
3. Skewer chicken 2 cm apart and roast in a preheated 180°C (350°F) oven / tandoor / grill for 8 - 10 minutes. Baste with butter and roast for another 3 minutes or until golden in colour.
4. Garnish with tomato, onion, and cucumber slices and serve hot with mint chutney
2. Mix cottage cheese, cream, cornflour, green chilli paste, white pepper powder, and green coriander in a bowl; whisk till smooth. Marinate the chicken in this mixture for at least 3 hours.
3. Skewer chicken 2 cm apart and roast in a preheated 180°C (350°F) oven / tandoor / grill for 8 - 10 minutes. Baste with butter and roast for another 3 minutes or until golden in colour.
4. Garnish with tomato, onion, and cucumber slices and serve hot with mint chutney
serving amount
serves: 4-6
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