Tuesday 2 July 2013

Malaaee Tikkay with Butter Rice (Creamy Tikkas’)

When I made these Tikkay last time, someone asked me why aren’t they white : ) I found the comment  so sweet as he was right in his question. I make these very often and keep doing changes according to the mood I am at that moment :D
Tikkays’ are made with different styles and spices, mainly they are grilled either directly on a coal grill or an electrical grill, often in the oven or then many in the frying pan like me who cannot grill every now and then :I
Isn't this hot steam inviting you ;D
These here are so simple but double in taste, so soft and juicy yet crispy :)
My tip is; to always marinate them over night as the spices work so well and the meat becomes so tender and spicy till deep inside.
This time I just used green and yellow Paprika in between as I was too lazy to cut the red onions: P
I dint use red chili powder in it as this gives it a reddish color while frying, I use the red chilli flakes as they are yummy hot but colorless!
This is what I did:
300 gram chicken breast fillet
(cut in even small cubes)
Juice of 1 fresh lemon
¾ tsp salt (more or less to taste)
½ tsp black pepper
½ tsp red chilli flakes
¼ cup oil
4-5 tbs cream
3-4 pods grated
( I took the nestle tin cream)
*cut the cubes and prick them all over
*rub in the lemon juice
*mix all the spices, garlic and the cream in the oil and make a paste
*now pour this onto the tikkas’ and mix very well, keep turning and twisting so the meat pieces are well marinated
*keep in the fridge over night
*next day, prepare the Veg you like to prick in with the tikkas'
 You can take:
Green Paprika(bell pepper)
Red Paprika
Red Onion
Prepare all skewers' with 3-4 meat piece each and Veg in between
Don't over load them they will not cook well
*heat 4-5 tbs oil in the frying pan and fry each side 3-4 minutes
*keep them turning to get an even lovely color
*The meat is so tender that it cooks very fast
*we say" it cooks in the hot steam" :D
* I served with normal Khushka but spread a generous amount of butter on the top and sides as I kept it for Dumm(steam)
*This is how my *Mama Darling* used to make the Khushka, the aroma which comes out when you open the lid is out of this world :)
Do make and enjoy the different taste of fried Tikkas' :)
PS: Don't add too much of cream it will become very heavy , I usually make these with yoghurt too, but the cream gives it a nice buttery taste yummmz :D