Malai Tikka: Creamy, Dreamy, and Utterly Irresistible
Every time I make malai tikka, I’m reminded of family get-togethers and lively evenings with friends. My first memory of this dish was during a cousin’s wedding in Delhi. I couldn’t resist the smoky aroma of the skewers sizzling over a coal-fired tandoor. That first creamy, tender bite of chicken was pure bliss, and ever since, malai tikka has been my go-to recipe for celebrations. It’s not just a dish—it’s an experience.
Table of contents
- A Glimpse into the Origins of Malai Tikka
- Why Malai Tikka Is So Special
- Malai Tikka Recipe
- Variations and Substitutes
- Perfect Pairings
- FAQs
- Events and Festivals
- Conclusion
A Glimpse into the Origins of Malai Tikka
Malai tikka is a Mughal-inspired North Indian delicacy that combines the tenderness of tikka (meaning chunks) with the luxurious richness of malai (cream). Traditionally cooked in a tandoor, this dish celebrates the balance of mild spices and creamy indulgence. Over time, malai tikka has evolved into a global favorite, often served as a starter in Indian restaurants around the world.
Why Malai Tikka Is So Special
This dish is a winner for many reasons. First, the creamy marinade works wonders in locking in the juiciness of the chicken. Second, it’s incredibly versatile—grill it, bake it, or sear it on a stovetop griddle. Lastly, malai tikka is a guaranteed crowd-pleaser, whether you’re hosting a party or treating yourself.
And the best part? The recipe is so simple that it feels almost magical when you achieve those smoky, charred edges at home.
Malai Tikka Recipe
Ingredients
First Marinade:
- 500g boneless chicken (preferably thighs or breasts, cut into cubes)
- 1 tbsp ginger-garlic paste
- 1 tsp salt
- 1 tbsp lemon juice
Second Marinade:
- 4 tbsp fresh cream
- 3 tbsp hung curd (or Greek yogurt)
- 1 tsp green chili paste (adjust to taste)
- ½ tsp white pepper powder
- ½ tsp garam masala
- 2 tbsp cornflour or besan (gram flour)
- 2 tbsp melted butter or ghee
For Grilling:
- Skewers
- Butter or ghee for basting
Step-by-Step Instructions
Step 1: Prepare the Chicken
- Wash the chicken cubes and pat them dry with a kitchen towel.
- Mix the chicken with ginger-garlic paste, salt, and lemon juice in a bowl. Let it marinate for 20 minutes.
Step 2: Prepare the Creamy Marinade
- In another bowl, whisk together fresh cream, hung curd, grated cheese, green chili paste, white pepper, garam masala, and cornflour.
- Add melted butter to the mixture and whisk until smooth and creamy.
Step 3: Marinate the Chicken Again
- Add the pre-marinated chicken to the creamy marinade and coat evenly.
- Cover and refrigerate for at least 4 hours or, for best results, overnight.
Step 4: Cook the Tikka
- Preheat your grill, oven, or stovetop griddle. If using an oven, preheat it to 200°C (400°F).
- Thread the marinated chicken onto skewers, leaving a little space between each piece.
- Grill or bake the chicken, basting occasionally with butter or ghee, until golden and slightly charred (8–12 minutes). Flip midway for even cooking.
Optional Smoky Flavor: To replicate tandoor flavors, use the charcoal smoking method. Place a hot piece of charcoal in a bowl, drizzle with ghee, and cover the cooked tikka for a few minutes.
How to make easy chicken malai tikka recipe?
Equipment
- Tandoor oven Or grill pan
Ingredients
First Marinade
- 500 g Boneless chicken thighs or breasts, cut into cubes
- 25 g Ginger garlic paste
- 5 g Salt
- 10 ml Lemon juice
Second Marinade
- 100 g Hung curd or Greek yoghurt
- 60 ml Fresh cream
- 15 g Green chili paste
- 5 g White pepper powder
- 25 ml Melted butter
- 2 g Garam masala Optional
- 15 g Corn flour optional
- Charcoal
For grilling
- Wooden or metal skewers
- Melted butter or ghee
Instructions
Prepare the Chicken
- Wash and pat dry the chicken cubes. In a bowl, combine chicken with ginger-garlic paste, salt, and lemon juice. Mix well and let it marinate for 20 minutes.500 g Boneless chicken thighs or breasts, cut into cubes, 25 g Ginger garlic paste, 5 g Salt, 10 ml Lemon juice
Make the Second Marinade and Marinate the Chicken
- In another bowl, whisk together cream, hung curd, green chili paste, white pepper powder, garam masala, and cornflour.100 g Hung curd, 60 ml Fresh cream, 15 g Green chili paste, 5 g White pepper powder, 15 g Corn flour, 2 g Garam masala
- Add melted butter to the mixture and stir until smooth and creamy.25 ml Melted butter
- After 20 minutes coat the chicken cubes evenly with the creamy second marinade.
- Place a red-hot piece of charcoal in a small bowl in the center of the cooked chicken. Drizzle with a drop of ghee, cover tightly for 2–3 minutes, and let the smoky aroma infuse the tikka.Charcoal
- Cover and refrigerate for at least 4 hours (overnight preferred for deeper flavor).
Grill the Tikka
- Preheat your grill, oven, or stovetop griddle to medium-high heat.
- Thread the marinated chicken onto skewers.Wooden or metal skewers
- Cook for 8–12 minutes, turning occasionally and basting with butter or ghee for that golden, slightly charred finish.Melted butter or ghee
Cooking in oven
- Set your oven to 200°C (400°F) in bake/roast mode. This ensures even heating when you start cooking.
- Place the marinated chicken skewers on a baking tray lined with foil or parchment paper.
- Bake for 12-15 minutes, turning the skewers halfway through to ensure even cooking. Brush the chicken with butter or ghee halfway through cooking for extra juiciness and flavor.
- In the last 2–3 minutes, switch your oven to the broil/grill setting (if available) and broil the skewers at 230°C (450°F) to get that golden, slightly charred finish.
Notes
- Chicken Choice: Thighs are preferred for juiciness, but breasts work well too.
- Avoid Dry Tikka: Don’t overcook! Medium-high heat ensures a tender, juicy result.
- Prep Ahead: You can freeze marinated chicken for up to 2 weeks—perfect for last-minute gatherings.
- Vegetarian Option: Replace chicken with paneer, mushrooms, or tofu for a creamy vegetarian delight.
Serving Suggestions
- Serve hot with mint chutney, lemon wedges, and onion rings.
- Pair it with butter naan, lachha paratha, or lightly spiced jeera rice.
Nutrition
Variations and Substitutes
- Vegetarian Alternative: Swap the chicken for paneer, tofu, or mushrooms.
- Dairy-Free: Use coconut cream instead of fresh cream and cashew paste in place of cheese.
- Spice It Up: Add a pinch of red chili powder or paprika for some heat.
- Herby Twist: Blend in a handful of fresh cilantro or mint leaves for a refreshing flavor boost.
Perfect Pairings
Malai tikka shines best when paired with mint chutney, tangy pickled onions, and soft naan or paratha. For a complete meal, serve it alongside jeera rice, vegetable pulao, or even a crisp green salad.
FAQs
1. Can I make malai tikka without a tandoor?
Absolutely! You can grill, bake, or cook it on a stovetop griddle. For a smoky flavor, try the charcoal smoking trick mentioned earlier.
2. Why does my chicken tikka turn out dry?
Overcooking is usually the culprit. Cook the chicken just until it’s done, and always use a creamy marinade to keep it moist.
3. Can I prepare this recipe ahead of time?
Yes! Marinate the chicken and refrigerate until ready to cook. You can even freeze the marinated chicken for up to two weeks.
Events and Festivals
Malai tikka is a star attraction at parties, weddings, and festive gatherings like Diwali or Eid. It’s also a fantastic choice for BBQs and outdoor picnics. The luxurious flavors make it ideal for any occasion where food takes center stage.
Conclusion
Malai tikka isn’t just a dish—it’s an indulgent experience packed with creamy, smoky, and savory goodness. Whether you’re hosting a big gathering or enjoying a cozy dinner at home, this recipe is sure to win hearts. So, fire up the grill and let this irresistible treat work its magic.
Let me know how your malai tikka turned out, or share your twists on the recipe! Don’t forget to follow Chef’s Corner for more delicious recipes, or drop your questions in our forum for tips from fellow food enthusiasts. Happy cooking! 🧡
