It’s our annual family get together time in sunny Houston, away from the freezing cold of Toronto. Sofia and Aisha find it strange that they can venture out of the house without their jackets, even though it’s December. With Christmas just round the corner, festivity is in the air and the city is sparkling with all the lights and decor. Meanwhile, all of us at home are busy shopping, cooking and resolving the kids’ quarrels 🙂 as most of the kids in the family are in the same age bracket.
I had tried this grilled chicken known as Chicken Hazarvi sometime back in Toronto but couldn’t take pics . This time I somehow managed to find the time to take pics and post the recipe, amidst all the vacation frenzy.
The recipe is adapted from Sanjeev Kapoor’s book titled Khazana of Indian Recipes. I have also come across recipes similar to this one, known as Chicken Malai Tikka. I find it a welcome change from the usual Chicken Tikka/ Tandoori Chicken which is loaded with spices. I also find that the chicken is much more juicier and tender when it is marinated with cream and cheese rather than yogurt.
Chicken Hazarvi/ Chicken Malai Tikka
Boneless chicken breast, 2 inch cubes – 1.5 lbs
Ginger paste – 2 tablespoons
Garlic paste – 2 tablespoons
White/Black pepper powder 1 teaspoon
Salt – to taste
Green chillies paste – 2 teaspoons or according to taste
Mace powder – 1/4 teaspoon
Nutmeg powder – 1/4 teaspoon
Cheese, grated and mashed (Mozzarella/Cheddar or a blend of both) – 1/2 cup
Fresh cilantro (coriander) leaves,chopped – 2 tablespoons
Egg, lightly beaten – 1
Heavy cream – 1/2 cup
Butter, melted – for basting
1) Marinate the chicken cubes with ginger, garlic paste, pepper, salt, green chillies, mace and nutmeg. keep aside for about half an hour.
2) Add the cilantro, beaten egg and cheese to the chicken.
3) Lastly, add the cream and mix gently. Marinate the chicken in this mixture for 3 – 4 hours in the refrigerator.
4) Put the chicken pieces onto bamboo or metal skewers. If using bamboo skewers make sure to soak them in water for at least 3-4 hours before using , preferably overnight so that they do not burn.
5)Line a baking tray with aluminium foil, put the skewered chicken on it and place it in the topmost rack of the oven .Broil for 4-5 minutes on each side until the chicken is cooked thoroughly. Baste with butter or the leftover marinade so that the chicken does not dry out. You can also grill it in an outdoor grill for a few minutes until an instant read meat thermometer registers an internal temperature of 165 °F (73.9 °C).
If you are using small bamboo skewers you can serve the chicken along with the skewers for an elegant presentation.