Скачать или смотреть Malai Tikka Broccoli Full Recipe By Rohit Mahesh Grover -

Forget Paneer Tikka! Today we are making the ultimate "Melt-in-the-mouth" Malai Broccoli Tikka. This recipe is creamy, smoky, and super healthy. Whether you are hosting a party or just want a fancy snack, this white-sauce marinated broccoli is going to be your new favorite.

I’ve shared the secret to keeping the broccoli perfectly green and how to get that restaurant-style char at home without a tandoor!

1. Ingredients
1 large head of Broccoli (cut into medium-sized florets)
Water + 1 tsp salt (for blanching)
The Malai Marination:

The Creaminess:
3 tbsp Thick Curd (Hung curd is best) + 2 tbsp Fresh Cream (Malai)
The Bind: 1 tbsp Roasted Gram Flour (Besan) or Cornflour
The Flavor: 1 tbsp Ginger-Garlic paste + 1-2 Green Chillies (finely chopped)
Spices: ½ tsp Cardamom (Elaichi) powder, ½ tsp White Pepper powder (or Black Pepper), ½ tsp Garam Masala, and Salt to taste.
The Secret Touch: 1 tsp Lemon juice + 1 tsp Kasoori Methi (crushed)
Optional: 1 tbsp Grated Cheese (for extra richness)

2. Cooking Steps
Blanch the Broccoli: Boil water with salt. Drop the broccoli florets in for exactly 2 minutes. Drain and immediately put them in ice-cold water. This keeps them bright green and crunchy. Pat them dry.

Make the Marinade: In a large bowl, whisk the curd, cream, cheese, and all the spices/pastes until smooth. Ensure there are no lumps of besan.

Coat: Add the par-boiled broccoli to the marinade. Coat each floret gently so they don't break. Let them rest for at least 30 minutes.

Grill/Roast:

In Oven/Air Fryer: Preheat to 200°C. Arrange on a tray and bake for 10–12 minutes until you see slight charred brown spots.

On Tawa: Heat a little butter/oil on a non-stick pan. Roast the florets on medium heat, turning them occasionally until golden.

Finish: Sprinkle some Chaat Masala and a squeeze of lemon. Serve with Mint (Pudina) Chutney.