- 250 gm chicken breast
- 2 tbsp Malai tikka Mix
- 2 tbsp Yogurt
- 2 tbsp mustard oil
- 2 tsp melted butter
- Salt to taste
- In a glass bowl add the chicken, yogurt, mustard oil and the malai tikka mix and mix.
- Refrigerate for 4 hours and up to 1 day.
- Preheat the oven to 240 C for at least 15 mins. Put them on to the skewers. Grill them for 15 mins. Flip the skewers and grill for another 10 mins. Keep an eye after 25 mins of grilling to prevent burning
Serve hot malai tikka with onion and Pudina chutney.