“Candour and versatile”

A dish that speaks to us with its simplicity and tells us a story about the historical connection between the Ottoman Empire and the Royal kitchens of the Mughal Empire. The flavours of the “Murgh Malai Tikka” were infused with native Indian spices and perfected by the legendary Kababiyas (chef who specializes in kebabs)

The yogurt and saffron infused chicken morsels, cooked in traditional tandoor or conventional oven, is a dish in itself and could be pared with gravies to make succulent curries or rolled in a pita to make mouthwatering wraps. Its versatility is infinite and limited only by your vivid imagination and creativity.

Ingredients:

Chicken Thigh (cut in morsels) - 200 gm

Marinade - 70 gm

Saffron - 0.5 gm

White Onion slices, Lemon, Cilantro & mint sprigs

Marinade:

Labneh - 300 gms    

Ginger Garlic paste - 25 gms

Salt - 7 gms

White Pepper - 2 gms

Green Cardamom Powder - 5 gms

Kasuri Methi (dry fenugreek leaves) - 2 gms

Lemon Juice - 30 ml

Method:

To prepare this at the comfort of your home, mix all the ingredients for the marination.

Apply the marinade to cleaned and pat dry chicken thighs, sprinkle dry saffron, let it rest in refrigerator for at least 3-4 hours.

Set aside the chicken from chiller, cook in a pre-heated oven at 180 C for 14-16 minutes.

After it's fully cooked, serve it as desired!

(PS-a pinch of black salt and a dash of lemon juice makes it an absolute Ambrosia)

Bon appétit!