Kitchen of India Malai Tikka Ginger/Garlic Based Marinade

Kitchen of India Malai Tikka Ginger/Garlic Based Marinade

Kitchen Of India

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Yogurt based marinade for making Creamy Indian Chicken Kebabs. Master chef recipes. Created by the Master Chefs of ITC Hotels, India. Marinade for authentic Indian Kebabs. Originating from the erstwhile North West Frontier province of India and historically enjoyed by the Indian royalty, the
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Salt, Garlic, Ginger, Water, Sunflower Oil, Spices, Distilled Vinegar, Skimmed Milk Powder, Yogurt (Milk, Cultures), Corn Starch and Lactic Acid


Cooking: You Will Need: 1 lb skinless chicken breasts; 1 pack of Kitchens of India Malai Tikka Marinade; 6 tbsp plain cream cheese, softened. Barbeque Preparation: 1. Score chicken breasts on both sides for marinade to penetrate deeper. 2. Cut chicken into 1 inch cubes and combine with Kitchens of India Malai Tikka Marinade and cream cheese in a bowl. Ensure all sides are evenly covered with the mix. 3. Let chicken rest in the refrigerator for 3 to 6 hours or overnight. 4. Preheat the grill for medium-high heat. Thread 6 to 8 chicken cubes onto each skewer. 5. Lightly oil the grill grate and place the skewers on the grill. Turn them around and brush midway with reserved marinade and butter. Grill until chicken has grill spots on them and no juice runs (approx. 12 to 15 minutes). Discard the leftover marinade. Cooking Tip & Serving Suggestion: 1. If using wooden skewers, soak them in cold water for 30 minutes; else use metal skewers. 2. Malai Tikka Kebabs are best served with a cilantro & mint chutney along with finely sliced onion rings. Store in a cool dry place. Refrigerate after opening.

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