Murgh Malai Tikka – Tandoori Chicken Kebabs with Dipping Sauces

Step 1

In a medium sized bowl, season the chicken breast chunks with a ½ teaspoon kala salt (or regular salt), black pepper and crushed garlic, mixing well to ensure everything is coated.

Step 2

Set aside for 30-60 minutes while you make the marinade.

Step 3

For the marinade, add all the ingredients (drained nuts, cheese, yogurt, cream, ginger, garlic, salt, oil, spices, and lemon juice plus cilantro & chili, if using) to a large food processor and blend on high for 30-60 seconds until everything is creamy and smooth.

Step 4

Pour marinade over the seasoned chicken chunks.

Step 5

Cover and let marinate in your refrigerator 4-8 hours or overnight, should time allow.

Step 6

When ready to cook, preheat your girl to 500*F and prepare your chicken kebabs.

Step 7

To do so, shake some of the marinade from the chicken pieces and skewer the chicken onto the pre-soaked skewers, leaving an inch or so of room at each end of the skewer so you can easily grab them when on the grill.

Step 8

Lightly grease your grill to avoid sticking then place the kebabs on the grill, turning every 2-3 minutes once char marks have formed until fully cooked (8-10 minutes).

Step 9

Serve immediately with dipping sauces, naan, and lime wedges.