How to make easy chicken malai tikka recipe?
Chicken Malai Tikka is a creamy, tender North Indian delicacy made with marinated chicken chunks grilled to perfection. Rich with flavors of fresh cream, yogurt, and mild spices, it’s a melt-in-your-mouth dish perfect as an appetizer or party favorite. Pair it with mint chutney for a deliciously indulgent treat!
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
Calories: 280kcal | Carbohydrates: 6g | Protein: 25g | Fat: 18g | Fiber: 0.8g