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Tender, bite-sized pieces of chicken marinated in a rich, creamy blend of yogurt, cheese, and cashews. Grilled to smoky perfection, this Mughlai classic is mildly spiced and melts in your mouth.
For 4 servings
First Marination
Prepare the Malai Marinade
Second Marination
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Tender, bite-sized pieces of chicken marinated in a rich, creamy blend of yogurt, cheese, and cashews. Grilled to smoky perfection, this Mughlai classic is mildly spiced and melts in your mouth.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 628.27 calories per serving with 42.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Cook the Tikka
Garnish and Serve
Replace chicken with 500g of paneer cubes or large mushroom caps to make Paneer/Mushroom Malai Tikka. Reduce marination time to 1-2 hours.
Use firm, boneless fish like kingfish (surmai) or cod. Marinate for only 30-45 minutes as the acid can 'cook' the fish.
Increase the amount of green chili paste or add 1/2 teaspoon of black pepper powder along with the white pepper for an extra kick.
Chicken is a high-quality protein source, essential for muscle repair, growth, and overall body function.
The significant amount of dairy from curd, cream, and cheese provides calcium and phosphorus, which are vital for maintaining strong and healthy bones.
The combination of fats from cream, cashews, and cheese provides a dense source of energy, making this a very satisfying and rich dish.
A single serving of this Chicken Malai Tikka (around 235g) contains approximately 650-700 calories, primarily from the chicken, cream, cheese, and nuts.
Chicken Malai Tikka is a high-protein dish, which is great for muscle building and satiety. However, it is also high in saturated fats and calories due to the use of cream, cheese, and butter. It's best enjoyed in moderation as part of a balanced diet.
Absolutely! You can cook the tikkas on a stovetop grill pan or a regular non-stick skillet. Cook on medium-high heat for about 6-7 minutes per side until cooked through and lightly charred.
The most common reason for a runny marinade is not using hung curd. Regular yogurt contains a lot of water (whey), which will make the marinade thin. It's essential to strain the yogurt to get a thick, creamy consistency that coats the chicken properly.
The primary difference is the marinade. Traditional Chicken Tikka has a yogurt-based marinade with red chili powder, turmeric, and other strong spices, giving it a vibrant red/orange color and a spicy flavor. Malai Tikka, on the other hand, uses a creamy ('malai') marinade with cream, cheese, and cashews, resulting in a white color and a mild, rich flavor.
Yes, you can prepare the malai marinade up to 2 days in advance and store it in an airtight container in the refrigerator. This can save you time on the day of cooking.