When you don’t want the hassle of grilling chicken on the BBQ, bake and smoke it to achieve the same results!
Oven-Roasted Chicken Malai Tikka
Course: MainCuisine: PakistaniDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
45
minutesTotal time
1
hour15
minutesIngredients
1 chicken (pieces)
1 packet National malai tikka masala
½ packet Shan bihari kabab masala
3 tbsp green chilli paste
100gm cream
100gm yogurt
2 tsp meat tenderiser
3-4 green chillies
lemon wedges
ginger to garnish
coriander leaves to garnish
Directions
- Wash and pat dry the chicken.
- Prepare the marinade by mixing the following in a bowl: cream, yogurt, the masalas, green chilli paste (see note below), and chopped green chillies. Apply evenly to the chicken pieces and leave to marinate in the fridge for at least an hour.
- Take the chicken out of the fridge 30 minutes before cooking to bring to room temperature. Mix in the meat tenderiser.
- Pre-heat the oven to 180C.
- Place the chicken in a roasting pan. Bake for 45 minutes or until done.
- Take out of the oven and place a piece of foil (shaped like a bowl) at the centre.
- Heat a piece of charcoal until red in parts. Place in the foil. Pour a few drops of oil on the charcoal and immediately cover with foil to seal the smoke in. Leave to smoke for 15-20 minutes.
- Garnish with julienned ginger, lemon wedges and chopped coriander leaves. Serve with naan.
Notes
- If you don’t have green chilli paste, you can make it by grinding together green chillies, coriander leaves and lemon juice.
- Don’t throw away the cooked masala / marinade. It can be served with the chicken or you can add it in cooked chicken/beef mince to give it an extra umami flavour.
