Chicken Malai Tikka

Name: Chicken Malai Tikka
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g chicken breast (boneless, cut into bite-size cubes); 0.5 cup yogurt (thick, hung); 3 tbsp fresh cream; 40 g cheese (grated); 1 tbsp ginger-garlic paste; 2 pcs green chili (finely chopped); 2 tbsp cashews (soaked and ground to a smooth paste); 1 tbsp cornflour; 1 pinch garam masala; 1 pinch black pepper (freshly crushed); 1 pinch cardamom powder; 0.5 tsp salt; 1 tbsp lemon juice; 1 tbsp oil (for brushing)

RATING

4.6/5(178)

TASTE SCORE

9/10

Succulent pieces of chicken are coated in a mild, creamy marinade with yogurt, cream, cheese, ginger, and gentle spices, then grilled until lightly charred. Rich but balanced, this tikka is soft, smoky, and perfect with mint chutney.

PREP

20m

COOK

18m

SERVES

100 G

366 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep the chicken and marinade ingredients.
1.Pat the chicken breast dry and cut it into even bite-size cubes.
2.Grind the soaked cashews into a smooth paste.
3.Finely chop the green chili and grate the cheese.
mix · ~4 min
Make the malai marinade.
1.Add yogurt, fresh cream, grated cheese, ginger-garlic paste, chopped green chili, cashew paste, cornflour, garam masala, black pepper, cardamom powder, salt, and lemon juice to a bowl.
2.Mix well until smooth and creamy.
3.Taste the marinade and check that it is mildly seasoned.
rest · ~60 min
Marinate the chicken.
Add the chicken pieces to the bowl and coat them well in the marinade. Cover and refrigerate for at least 1 hour so the chicken stays juicy and picks up the creamy flavor.
TIPA longer marinade of 4 hours gives better flavor, but avoid overnight marination with too much lemon juice.
assemble · ~5 min
Thread the chicken onto skewers.
Take the chicken out of the fridge 15 minutes before cooking. Thread the marinated pieces onto soaked wooden skewers, leaving a little space between them for even cooking.
grill · ~18 min
Grill the chicken tikka.
1.Heat a grill pan or oven grill over medium-high heat.
2.Brush the skewers lightly with oil.
3.Cook the chicken for 14 to 18 minutes, turning every few minutes, until lightly charred and cooked through.
4.Check that the thickest piece reaches 165°F or 74°C.
TIPCook on medium-high heat so the chicken chars lightly without the creamy marinade burning too fast.
rest · ~4 min
Rest the tikka briefly.
Transfer the skewers to a plate and let them rest for 3 to 4 minutes so the juices settle back into the chicken.
serve
Serve the Chicken Malai Tikka hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung yogurt only; watery yogurt makes the creamy coating slide off the chicken.
2
Pat the chicken very dry before marinating so the malai mixture clings well.
3
Keep the cubes evenly sized so the breast meat finishes cooking at the same time.
4
Bring the skewers out of the fridge 15 minutes before grilling to prevent a cold center and scorched exterior.
5
Leave small gaps between pieces on the skewer so the marinade can char lightly instead of steaming.
6
Turn gently with tongs; the cheese-cream marinade is delicate until it sets on the heat.
7
For extra restaurant-style smokiness, finish with a quick blast under a hot broiler for 1 to 2 minutes.
8
Leftovers reheat best covered on low heat or in a low oven so the chicken stays soft, not rubbery.

RECIPE VARIATIONS

Adapt it for your goals.

spicier

Spicier

Add more green chili and a little extra black pepper for a hotter tikka while keeping the same creamy malai base.

oven baked

Oven-baked

Bake on a rack at high heat and finish under the broiler if you do not have a grill pan; it still gives nice color with less hands-on cooking.

thigh meat

Thigh-meat

Use boneless chicken thighs instead of breast for a juicier, more forgiving version that stays moist even with slightly longer cooking.

paneer malai tikka

Paneer-malai-tikka

Swap chicken for paneer and marinate briefly for a vegetarian version with the same mild, creamy North Indian flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Protein-Rich Main

Chicken breast makes this tikka a satisfying, high-protein dish that can help keep the meal filling.

✓

Gut-Friendly Dairy Base

The yogurt-based marinade adds dairy proteins and can be gentler in flavor than heavier spice-forward tikka marinades.

✓

Nutrient-Dense Nuts and Spices

Cashews, ginger, garlic, chili, and cardamom add texture and aroma along with beneficial plant compounds.

QUESTIONS?

Frequently asked questions

It is better to marinate for 1 to 4 hours. Because the marinade has lemon juice and dairy, overnight marination can change the texture of the chicken breast and make it softer than desired.