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Explore Broccoli Malai Tikka Recipe | TANDOOR TEXTURE AT HOME | ब्रोक्कोली मलाई टिक्का | Sanjyot Keer with 597,833 views, 6,449 likes, and 266 comments. Experience the impact of this video content that has captured audience attention.

BB : https://yflhome.com/products/black-bowl Measuring spoon : https://amzn.in/d/d7xsZv3 Full written recipe - Broccoli Malai Tikka Prep time: 10-15 minutes (excluding hung curd) Cooking time: 25-30 minutes Serves: 6-8 people Ingredients Blanching BROCCOLI | ब्रोकोली 300 GRAMS (FLORETS) HOT WATER | गरम पानी AS REQUIRED (for blanching) ICE COLD WATER | ठंडा पानी SALT | नमक A LARGE PINCH Malai Marinade HOT WATER | गरम पानी AS REQUIRED CASHEW | काजू 10-12 NOS. MELON SEEDS | खरबूजे के बीज 1 TBSP PROCESSED CHEESE | प्रोसेस्ड चीज़ 2 CUBES / 50 GRAMS GREEN CHILLI | हरी मिर्च 2 NOS. GARLIC | लहसुन 10-12 CLOVES GINGER | अदरक 2 INCH FRESH CREAM | फ्रेश क्रीम 2 TBSP WATER | पानी 1 TBSP HUNG CURD | टंगा हुआ दही 200-250 GRAMS CORN FLOUR | कॉर्न फ्लोर 2 TBSP SALT | नमक TO TASTE BLACK PEPPER POWDER | काली मिर्च पाउडर 1 TSP (FRESHLY CRUSHED) POWDERED SUGAR | पीसी हुई शक्कर 1 TBSP CARDAMOM POWDER | इलायची पाउडर 1/4 TSP ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी पाउडर 1/4 TSP BLACK SALT | काला नमक A PINCH CHAAT MASALA | चाट मसाला A PINCH BUTTER | मक्खन 1 TBSP (SOFT) For Smoky Flavour LIVE CHARCOAL | जलता हुआ कोयला GHEE | घी Cooking GHEE | घी 1 TSP MELTED BUTTER | पिघला हुआ मक्खन AS REQUIRED Method: Cut the broccoli head into large size florets, you'll need about 300 grams of broccoli florets. Submerge the florets into boiling water, add a large pinch of salt, stir & let them cool for 4-5 minutes or until fork tender. Do not boil then until they turn extremely soft, the broccoli should remain firm. Transfer the broccoli into ice cold water & let them cool down for a few minutes, then strain them into a sieve. Make sure that the broccoli is completely dry, you can also pay dry them using a clean kitchen napkin. To make the marinade boil the cashews & meon seeds for a few minutes, then strain & transfer them into a bowl & allow them to cool down completely. Transfer the cashews & melon seeds into a mixer jar along with, cheese, green chilli, garlic, ginger, fresh cream & very little & grind it into a smooth, fine paste. Add the hung curd into a large bowl along with the prepared paste & add corn flour along with the powdered spices & butter, whisk well to make a smooth lump free marinade. To give the marinade a smoky flavour, place a small bowl with live charcoal inside it, add a spoonful of ghee, cover & let the marinade smoke for 4-5 minutes, then uncover & discard the charcoal carefully. Mix well & the malai tikka marinade is ready. To skewer the broccoli, I like to use bamboo skewers that are easily available, just soak them in water for 30 minutes so that they don't burn & blacken while cooking. Coat the blanched broccoli florets with the marinade & skewer them, about 3-4 florets on one skewer should be enough. Coat & skewer all the broccoli florets. To cook them on a grill pan, heat the pan over high flame & then add very little ghee. Once the ghee heats up, place the skewers 3-4 at a time if you have a large enough pan, cook the tikkas over medium high and until golden brown from one side then turn & cook them similarly on the other side. Once cooked, you can apply some melted butter & hold the skewers over direct flame to replicate that charred effect of tandoor. The second method is cooking the tikka over direct flame, just hold the skewer over direct flame & rotate it at regular intervals until the marinade get cooked, it will turn brown from some spots & get charred beautifully over direct flame, you can apply some melted butter & continue cooking it over flame. This method works best if you want to replicate the perfect texture similar to a tandoor, however it is a bit time consuming. To cook it in an air-fryer or anything oven, preheat the airfyer or oven at 200°C, place the skewers onto the tray & cook them for 10-12 minutes. After 5-6 minutes, apply some butter on the tikkas & continue to cook them. Your delicious Broccoli Malai Tikka is ready. I usually prefer to cook them over direct flame as that gives the perfect Tandoor like texture at home. #YFL #SanjyotKeer #broccolitikka #malaibroccoli Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 How to cut Broccoli 0:53 Blanching Broccoli 1:23 Marinade 3:13 Skewering 6:48 Grill Pan Method 7:59 Direct Flame Method 9:10 Air-fryer Method 10:11 Plating 13:10 Outro 13:43

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