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