Chicken Malai Tikka — Paolo Pettenuzzo


Serving portion

  • Total 250g
  • Malai Chicken Tikka 200g
  • Raita 50g

Info: Best served with fresh lime wedges and raita.

Cooking Cycle

Top Temperature: 249°C
Bottom Temperature: 230°C
Total Time: 0.25
Microwave: 0.25
Before/After: Before
Flex: On

Yakitori sauce

Ingredients (7 portions)

  • Chicken leg (skinless and 800g boneless, cut into 6 pieces)
  • Yoghurt 70g
  • Grated cheddar cheese 70g
  • Coriander with stems 30g
  • Ginger-garlic paste 50g
  • Green chilli padi (thin slices) 8
  • Ground nutmeg 2g
  • Vegetable oil 20g
  • Lime juice 60ml
  • Salt 16g
  • Crushed pepper 5g


1. Combine chicken, lime juice and garlic-ginger paste in a bowl and mix. Set aside for 30 minutes.
2. Combine all other ingredients in a separate bowl and mix with the chicken after 30 minutes.
3. Vacuum-pack the chicken marinade for at least 24 hours.
4. Bake the chicken pieces in the air-o-steam or air-o-convect at 250°C for 10 minutes (to enhance flavour and texture of the chicken, use skewer rack and the Vulcano Smoker).
5. Blast-chill in the air-o-chill and store in the Benefit-Line refrigerator.


Ingredients (4 portions)

  • Carrot (cubed) 50g
  • Cucumber (cubed) 50g
  • Onion (finely cubed) 20g
  • Yoghurt 100g
  • Ginger-garlic paste 50g
  • Coriander (chopped) 4g
  • Mint (chopped) 4g
  • Salt to taste
  • Crushed pepper to taste


Combine all ingredients and store in the Benefit-Line refrigerator.

Chicken Malai Tikka 2017-11-20T17:22:32+02:00 Electrolux Professional