French Herb-Crusted Salmon with Ratatouille

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  .A classic French-inspired main dish featuring tender salmon with a fragrant herb crust, served alongside a vibrant, gluten-free ratatouille vegetable medley. Steps Preheat the oven to 375°F (190°C). In a small bowl, mix Dijon mustard, parsley, thyme, minced garlic, olive oil, salt, and pepper. Pat the salmon dry and brush the herb mixture evenly over the top of the fillet. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, until salmon is cooked through and flakes easily. While the salmon bakes, heat 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic, sauté for 2 minutes until fragrant. Add eggplant, zucchini, and red bell pepper; cook for 5-7 minutes until vegetables are tender. Stir in diced tomato, salt, and pepper, and cook an additional 3 minutes. Remove from heat and garnish the ratatouille with fresh basil. Plate the salmon alongside the ratatouille and serve warm. Ingredients 4 salmon fillet (6 oz) 4 tbsp Dijon mus...
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🥛 Chicken Malai Tikka Recipe | Soft, Creamy & Restaurant-Style at Home

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Chicken Malai Tikka is one of those starters that instantly wins hearts. Soft, juicy chicken pieces coated in a rich, creamy marinade and lightly grilled until tender — this dish is mild, flavorful, and absolutely melt-in-the-mouth.

Unlike spicy tandoori dishes, Malai Tikka is smooth, rich, and comforting, making it perfect for family dinners, parties, or when you want something special without too much heat.

Why You’ll Love Chicken Malai Tikka

  • Extremely soft and juicy texture

  • Mild yet rich creamy flavor

  • Perfect non-veg starter for all ages

  • Easy to make at home without a tandoor

  • Restaurant-style taste with simple ingredients


🧄 Ingredients for Chicken Malai Tikka

Main Ingredients

  • Boneless chicken (thigh/breast) – 500 g

  • Thick curd / hung yogurt – 3 tablespoons

  • Fresh cream (malai) – 4 tablespoons

  • Cheese (grated or cream cheese) – 2 tablespoons

  • Ginger-garlic paste – 1 tablespoon

  • Green chili paste – 1 teaspoon (optional)

  • White pepper powder – 1 teaspoon

  • Black pepper powder – 1 teaspoon

  • Garam masala – ½ teaspoon

  • Lemon juice – 1 tablespoon

  • Salt – to taste

  • Oil or butter – 2 tablespoons



👩‍🍳 How to Make Chicken Malai Tikka

Step 1: Prepare the Chicken

Wash the chicken and cut it into medium-sized cubes. Pat them dry completely — this helps the marinade coat the chicken properly.


Step 2: Make the Creamy Marinade

In a bowl, add curd, fresh cream, cheese, ginger-garlic paste, green chili paste, white pepper, black pepper, garam masala, lemon juice, salt, and oil. Mix until smooth and creamy.

Add the chicken pieces and coat them well. Cover and marinate for at least 2–4 hours. Overnight marination gives the best results.


Step 3: Cook the Malai Tikka

Pan / Tawa Method:
Heat a non-stick pan or grill pan with a little butter. Place the chicken pieces and cook on medium flame, turning gently until cooked through and lightly golden.

Oven Method:
Preheat oven to 200°C. Arrange chicken on a tray or skewers and bake for 18–20 minutes, flipping once.

Grill Method:
Grill on medium flame until juicy and slightly charred.

Step 4: Final Touch

Brush the chicken with butter and sprinkle a little lemon juice or chaat masala before serving.


🔥 Tips for Perfect Chicken Malai Tikka

  • Use chicken thighs for extra juiciness

  • Always use thick curd to avoid watery marinade

  • Do not overcook — malai tikka should stay soft

  • Give a dhungar (coal smoke) for authentic smoky flavor

🍽️ Serving Suggestions

  • Serve hot with mint chutney

  • Pair with onion rings & lemon wedges

  • Use as filling for wraps or rolls

  • Enjoy with naan or butter roti

❤️ Final Thoughts

Chicken Malai Tikka is creamy, juicy, and incredibly satisfying. If you love mild yet rich chicken starters, this recipe is a must-try. Once you make it at home, you’ll never miss the restaurant version.

👉 Follow @farooqcooks for more easy, restaurant-style non-veg recipes.

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