Murgh Malai Tikka
Succulent boneless chicken pieces marinated in a luscious blend of cream, cheese, and mild spices. Grilled to perfection, this North Indian classic is incredibly tender and melts in your mouth with every bite. A perfect appetizer for any occasion.
For 4 servings
First Marination (35 minutes)
- In a large mixing bowl, combine the chicken cubes with 1 tbsp ginger-garlic paste, green chilli paste, lemon juice, and 0.75 tsp salt.
- Mix thoroughly to ensure each piece of chicken is evenly coated.
- Cover the bowl and let it marinate at room temperature for 30 minutes. This initial step helps to tenderize the chicken and infuse the primary flavors.
Second Marination (4+ hours)
- In a separate bowl, whisk the hung curd until it is completely smooth and creamy.
- Add the fresh cream, grated cheese, cashew paste, the remaining 1 tbsp of ginger-garlic paste, and cornstarch. Whisk until well combined.
- Stir in the white pepper powder, garam masala, cardamom powder, crushed kasuri methi, and the remaining 0.75 tsp of salt. Mix to form a thick, luscious marinade.
- Add the chicken from the first marinade to this creamy mixture. Gently fold until every piece is generously coated.
- Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
Cooking the Tikka (15-20 minutes)
- Preheat your oven to 400°F (200°C) or a grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece to ensure even cooking.
- Oven Method: Arrange the skewers on a wire rack placed over a foil-lined baking sheet. Bake for 15-20 minutes, flipping them halfway through. Baste with melted butter during the last 5 minutes of cooking.
- Grill Method: Place the skewers on the preheated grill. Cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has light char marks. Baste with melted butter during the last few minutes.
- To check for doneness, ensure the chicken's internal temperature reaches 165°F (74°C) and the juices run clear.
Garnish and Serve (5 minutes)
- Once cooked, carefully remove the chicken from the skewers and place them in a serving dish.
- Brush with a little more melted butter, sprinkle generously with chaat masala, and garnish with freshly chopped coriander leaves.
- Serve hot with a side of mint chutney, lemon wedges, and thinly sliced onions.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Using hung curd is crucial for a thick marinade that doesn't become watery. If you don't have it, place regular yogurt in a muslin cloth and hang it for 2-3 hours to drain excess whey.
- 2Chicken thighs will result in juicier tikkas compared to chicken breast due to their higher fat content.
- 3Don't skip the overnight marination if you have time; it makes the chicken incredibly tender and flavorful.
- 4For a smoky flavor (dhungar method), place the cooked tikkas in a large bowl. Put a small steel cup in the center, add a piece of hot charcoal, drizzle with ghee, and immediately cover the bowl for 5-10 minutes.
- 5To get a nice char in the oven, switch to the broil setting for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Adapt it for your goals.
Vegetarian
Replace chicken with 500g of paneer cubes or large mushroom caps. Reduce the second marination time for paneer to 1-2 hours to prevent it from becoming too soft.
Spicier VersionSpicier Version
Add 1/2 teaspoon of black pepper powder along with the white pepper and increase the green chilli paste to 1.5 teaspoons for an extra kick.
Nut FreeNut-Free
Omit the cashew paste. The marinade will be slightly less creamy but still delicious. You can add an extra tablespoon of hung curd or 1 tablespoon of roasted gram flour (besan) to maintain thickness.
Why this is on our healthy list.
Rich in Protein
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
Source of Calcium
The use of curd (yogurt), cream, and cheese provides a good amount of calcium, which is vital for maintaining strong bones and teeth.
Energy Booster
The combination of protein from chicken and healthy fats from cashews and cream provides a source of sustained energy, helping to keep you full and satisfied.
Frequently asked questions
A typical serving of Murgh Malai Tikka (around 185g) contains approximately 450-500 calories. The exact number can vary based on the cut of chicken (thigh vs. breast) and the fat content of the cream and cheese used.