19 October, 2016
Vaishali Bhutani’s -Murgh Malai Tikka-
“There is no sincerer love than the love of food.” -George Bernard Shaw
Do you agree with the quote above? I did not, until I met Vaishali. Her face lights up, her speech is quick and light, while she shares her passions for cooking and traveling. My encounter with Vaishali was through food and travel which we are both passionate about. The next best thing to eating food, is talking about it. Life is made of many flavors, some of which are quite inevitable…And food is unquestionably one of them!
“Food of a place speaks to me, it speaks of the culture, the history, stories and most importantly …of the people. I respect all cuisines, ingredients and methods of cooking because there is a lot more to the traditional food than we can imagine… Much less judge!!”, declares Vaishali Bhutani Shah. She is an ever-enthusiastic photographer, food and travel blogger who inspires everyone to revel in the joys of cooking and exploring the world.
Nobody can resist Vaishali’s signature dish, BBQ Chicken Mirch Malai Tikka!
Chicken Malai Tikka (literally meaning creamy chicken) is a flavorful and textured appetizer, where chunks of chicken are marinated in a flavorful mélange of masala paste, spices and yogurt and then grilled or barbecued to perfection. Its melt in the mouth texture with the creamy taste is much-loved by everyone!
All the magic is in the marinade, it has to be.. with all the yogurt, masala paste, and spices, it couldn’t get better.
Following is Vaishali Bhutani Shah’s BBQ Chicken Mirch Malai Tikka recipe which I had the honor of watching her prepare. Believe me… this is as good as it gets.
Here is how she made these succulent chicken tikka:
- 500 gm boneless chicken cut into bite sized pieces
- 1 bell pepper, cut into 1 inch pieces
- 12-15 black peppercorns
- 1 tsp cumin seeds
- ½ tsp black salt (kala namak)
- Salt to taste
- 1 inch ginger
- 6-8 garlic cloves
- 2-3 green chillies
- 2 tbsp oil
- 2 medium onions, sliced
- 1 cup yogurt
- 1 tbsp cornflour
- 1 egg white
- ½ tsp garam masala
- Pinch of green cardamom powder
- Melted butter for basting
- Chaat masala and lemon juice for garnishing
- Dry roast the peppercorn, cumin seeds. When slightly brown add black salt (kala namak) and roast till flavors are released. Grind to coarse powder
- Grind ginger, garlic, and green chillies to a fine paste
- Heat oil in a wok and saute onions till golden brown. Grind it to a paste
- In a large bowl combine the onion paste, yogurt, cornflour, egg white, ginger-garlic-green chilli paste, garam masala, crushed dry spices, cardamom powder, and salt to mix well
- Add chicken and the diced bell pepper to the marinade and keep aside for an hour at least. If you want to marinate further, then refrigerate it
- Preheat the oven to 200° C
- Thread the chicken and bell pepper to skewer and cook in preheated oven for 8-10 minutes. Baste with butter in between
- Sprinkle with chaat masala and lemon juice
- Serve with hot chutney!