Gluten-Free Pakistani Chicken Malai Tikka

Ingredients:

1.5 pounds boneless chicken pieces, cut into chunks
1/2 cup gluten-free plain yogurt
1/4 cup heavy cream
2 tablespoons grated fresh coconut
2 tablespoons almond meal (ground almonds)
2 tablespoons fresh cilantro, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon ground white pepper
1/2 teaspoon ground cardamom
Salt, to taste
Skewers (wooden skewers soaked in water for 30 minutes or metal skewers)

Instructions:

In a bowl, combine the gluten-free plain yogurt, heavy cream, grated fresh coconut, almond meal, ginger-garlic paste, ground white pepper, ground cardamom, and salt. Mix well to create the marinade.

Add the boneless chicken pieces to the marinade and toss to coat them evenly. Cover the bowl and refrigerate for at least 2 hours, allowing the chicken to marinate.

Preheat your grill to medium-high heat.

Thread the marinated chicken pieces onto the soaked wooden skewers or metal skewers.

Grill the chicken skewers for about 10-12 minutes, turning occasionally, or until they are cooked through and have nice grill marks. Baste with any leftover marinade while grilling.

Once the Chicken Malai Tikka is cooked and has a beautiful char, remove from the grill.

Garnish with finely chopped cilantro.

Serve your gluten-free Chicken Malai Tikka hot with naan, rice, or your favorite side dishes. Enjoy this creamy and flavorful Pakistani dish!