Chicken Malai Tikka
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.
For 4 servings
- 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.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; watery yogurt makes the creamy coating slide off the chicken.
- 2Pat the chicken very dry before marinating so the malai mixture clings well.
- 3Keep the cubes evenly sized so the breast meat finishes cooking at the same time.
- 4Bring the skewers out of the fridge 15 minutes before grilling to prevent a cold center and scorched exterior.
- 5Leave small gaps between pieces on the skewer so the marinade can char lightly instead of steaming.
- 6Turn gently with tongs; the cheese-cream marinade is delicate until it sets on the heat.
- 7For extra restaurant-style smokiness, finish with a quick blast under a hot broiler for 1 to 2 minutes.
- 8Leftovers reheat best covered on low heat or in a low oven so the chicken stays soft, not rubbery.
Adapt it for your goals.
Spicier
Add more green chili and a little extra black pepper for a hotter tikka while keeping the same creamy malai base.
oven bakedOven-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 meatThigh-meat
Use boneless chicken thighs instead of breast for a juicier, more forgiving version that stays moist even with slightly longer cooking.
paneer malai tikkaPaneer-malai-tikka
Swap chicken for paneer and marinate briefly for a vegetarian version with the same mild, creamy North Indian flavor.
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.
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.
