Chicken Malai Tikka
Tender, bite-sized pieces of chicken marinated in a rich, creamy blend of yogurt, cheese, and cashews. Grilled to smoky perfection, this Mughlai classic is mildly spiced and melts in your mouth.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.First Marination
- b.In a large bowl, combine the chicken cubes, ginger-garlic paste, lemon juice, and 0.5 tsp of salt.
- c.Mix thoroughly to ensure each piece is well-coated.
- d.Cover and let it marinate for at least 30 minutes at room temperature.
- 2
Step 2
- a.Prepare the Malai Marinade
- b.Drain the soaked cashews and grind them into a very smooth paste using a little water if needed.
- c.In a separate large bowl, whisk the hung curd until it's creamy and has no lumps.
- d.Add the fresh cream, grated cheese, cashew paste, green chili paste, white pepper powder, garam masala, cardamom powder, and nutmeg powder.
- e.Stir in the remaining 1 tsp of salt, cornflour, and vegetable oil. Whisk everything together to form a thick, luscious marinade.
- 3
Step 3
- a.Second Marination
- b.Add the chicken from the first marinade to the creamy malai marinade.
- c.Gently mix until all the chicken pieces are completely enveloped in the white marinade.
- d.Cover the bowl tightly and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
- 4
Step 4
- a.Cook the Tikka
- b.Preheat your oven to 200°C (400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- c.Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
- d.Arrange the skewers on a wire rack placed over a foil-lined baking tray.
- e.Bake for 10-12 minutes. Carefully remove the tray from the oven.
- f.Flip the skewers and generously baste the chicken with melted butter.
- g.Return to the oven and bake for another 8-10 minutes, or until the chicken is cooked through and has light golden-brown char marks. The internal temperature should reach 74°C (165°F).
- 5
Step 5
- a.Garnish and Serve
- b.Once cooked, let the tikkas rest on the skewers for 5 minutes.
- c.Sprinkle generously with chaat masala just before serving.
- d.Serve hot with a side of mint-coriander chutney, onion rings, and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest tikkas, use boneless, skinless chicken thighs. Chicken breast can be used but may turn out drier.
- 2Hung curd is crucial for a thick marinade that clings to the chicken. To make it, hang regular yogurt in a muslin cloth for 2-3 hours to drain excess whey.
- 3Do not skip the double marination. The first acid-based marinade tenderizes the chicken, while the second creamy one adds flavor and richness.
- 4Bring the marinated chicken to room temperature for about 20-30 minutes before cooking for a more even result.
- 5If you don't have an oven, cook on a grill pan on the stovetop over medium-high heat for 6-7 minutes per side.
- 6For an authentic smoky flavor (Dhungar method), place the cooked tikkas in a large bowl. Put a small steel cup in the center with a hot piece of charcoal, drizzle a little ghee on it, and immediately cover the bowl for 5 minutes.
Adapt it for your goals.
Vegetarian
Replace chicken with 500g of paneer cubes or large mushroom caps to make Paneer/Mushroom Malai Tikka. Reduce marination time to 1-2 hours.
SeafoodSeafood
Use firm, boneless fish like kingfish (surmai) or cod. Marinate for only 30-45 minutes as the acid can 'cook' the fish.
Spicier VersionSpicier Version
Increase the amount of green chili paste or add 1/2 teaspoon of black pepper powder along with the white pepper for an extra kick.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for muscle repair, growth, and overall body function.
Supports Bone Health
The significant amount of dairy from curd, cream, and cheese provides calcium and phosphorus, which are vital for maintaining strong and healthy bones.
Energy Boosting
The combination of fats from cream, cashews, and cheese provides a dense source of energy, making this a very satisfying and rich dish.
Frequently asked questions
A single serving of this Chicken Malai Tikka (around 235g) contains approximately 650-700 calories, primarily from the chicken, cream, cheese, and nuts.