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Succulent boneless chicken pieces marinated in a luscious blend of cream, cheese, and mild spices. Grilled to perfection, this North Indian classic is incredibly tender and melts in your mouth with every bite. A perfect appetizer for any occasion.
For 4 servings
First Marination (35 minutes)
Second Marination (4+ hours)
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Succulent boneless chicken pieces marinated in a luscious blend of cream, cheese, and mild spices. Grilled to perfection, this North Indian classic is incredibly tender and melts in your mouth with every bite. A perfect appetizer for any occasion.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 501.59 calories per serving with 42.86g of protein, it's a moderately challenging recipe perfect for appetizer or dinner.
Cooking the Tikka (15-20 minutes)
Garnish and Serve (5 minutes)
Replace chicken with 500g of paneer cubes or large mushroom caps. Reduce the second marination time for paneer to 1-2 hours to prevent it from becoming too soft.
Add 1/2 teaspoon of black pepper powder along with the white pepper and increase the green chilli paste to 1.5 teaspoons for an extra kick.
Omit the cashew paste. The marinade will be slightly less creamy but still delicious. You can add an extra tablespoon of hung curd or 1 tablespoon of roasted gram flour (besan) to maintain thickness.
Chicken is an excellent source of high-quality lean protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body function.
The use of curd (yogurt), cream, and cheese provides a good amount of calcium, which is vital for maintaining strong bones and teeth.
The combination of protein from chicken and healthy fats from cashews and cream provides a source of sustained energy, helping to keep you full and satisfied.
A typical serving of Murgh Malai Tikka (around 185g) contains approximately 450-500 calories. The exact number can vary based on the cut of chicken (thigh vs. breast) and the fat content of the cream and cheese used.
Murgh Malai Tikka is high in protein but also contains significant fat and calories from cream, cheese, and butter, making it an indulgent dish. To make it healthier, you can use low-fat cream, Greek yogurt instead of hung curd, and reduce the amount of cheese and butter.
Yes, you can cook it on a stovetop. Heat a non-stick pan or a grill pan over medium-high heat with a little oil or ghee. Place the chicken pieces (without skewers) in a single layer and cook for 10-12 minutes, turning occasionally until cooked through and lightly charred.
A watery marinade is usually caused by not using hung curd. Regular yogurt contains a lot of whey (water), which thins out the marinade. Ensure you use thick, drained yogurt (hung curd or Greek yogurt) for the best results.
Absolutely. You can marinate the chicken and store it in an airtight container in the refrigerator for up to 24 hours. This actually improves the flavor. Cook it just before you plan to serve.
The primary difference is the marinade. Classic Chicken Tikka has a yogurt and spice-based marinade with red chilli powder, giving it a spicy flavor and a vibrant red or orange color. Murgh Malai Tikka uses a creamy, mild marinade with cream (malai), cheese, and cashews, resulting in a white color and a rich, non-spicy flavor.