Murgh Malai Tikka
Juicy, tender chunks of chicken breast marinated in a rich, creamy blend of yogurt, fresh cream, cheese, and delicate spices. These melt-in-your-mouth tikkas are cooked in a tandoor or oven until lightly charred, capturing the subtle smoky flavors of classic North Indian barbecue. Perfect as a starter or a main dish with mint chutney.
For 4 servings
- prep · ~15 min
Prepare the chicken and first marinade.
1.Pat the chicken chunks dry with paper towels.2.In a bowl, mix chicken with ginger-garlic paste, lemon juice, salt, and white pepper powder.3.Massage gently and set aside for 15 minutes. - prep · ~5 min
Make the creamy second marinade.
1.In a separate bowl, whisk hung curd until smooth and lump-free.2.Add fresh cream, grated cheese, roasted chickpea flour, corn flour, cardamom powder, and crushed kasuri methi.3.Fold in the slit green chili and mix into a thick, creamy paste.TIPDry roast the chickpea flour in a pan until it smells nutty — don't let it brown. This removes the raw taste. - mix · ~240 min
Coat the chicken and marinate.
1.Add the pre-marinated chicken to the cream mixture along with any juices in the bowl.2.Gently fold until every piece is thickly coated.3.Cover and refrigerate for at least 4 hours, preferably overnight.TIPLonger marination makes the chicken softer and helps the flavors penetrate deeply. - prep · ~10 min
Skewer the chicken.
1.Preheat the oven to 220°C (430°F) and set a rack in the top third position.2.Thread 4-5 marinated chicken pieces onto each skewer, leaving a small gap between pieces.TIPSoak bamboo skewers in water for 30 minutes to prevent burning in the oven. - grill · ~22 min
Grill the tikkas to perfection.
1.Place the skewers on a foil-lined baking tray and slide into the oven.2.Grill for 12 minutes, then flip the skewers and baste lightly with oil.3.Continue grilling for another 10-12 minutes until the edges are charred and chicken is cooked through.TIPFor a smoky tandoor finish, place a red-hot piece of charcoal in a small bowl, set it on the tray, pour a few drops of ghee on it, and cover the tray tightly for 5 minutes. - assemble · ~1 min
Plate and garnish the malai tikka.
1.Slide the chicken off the skewers onto a serving plate.2.Sprinkle fresh mint and cilantro over the top.3.Serve immediately with lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat chicken completely dry before the first marinade so the spices adhere properly without diluting.
- 2Dry roast chickpea flour on low heat until it releases a nutty aroma to eliminate raw taste from the marinade.
- 3Use hung curd (strained yogurt) for 4–6 hours or overnight to avoid excess moisture that makes tikkas soggy.
- 4Marinate the chicken for at least 4 hours, ideally overnight, for the creamiest, most tender results.
- 5Soak bamboo skewers in water for 30 minutes to prevent charring during high oven heat.
- 6For authentic tandoori char, baste with oil halfway through grilling and use the charcoal-smoke technique if possible.
Adapt it for your goals.
Oven-baked without skewers
Skip skewers and bake the marinated chicken pieces directly on a foil-lined tray for 20 minutes, flipping halfway. This is quicker and works without special equipment.
air fryer malai tikkaAir-fryer malai tikka
Cook the marinated chicken in an air fryer at 200°C (400°F) for 12–14 minutes, shaking halfway. Produces a similar charred exterior with less oil than deep-frying.
paneer malai tikkaPaneer malai tikka
Substitute chicken with 400g paneer cubes (firm, not crumbly) and marinate for just 30 minutes. Great for vegetarians who still want the creamy, rich texture.
low fat malai tikkaLow-fat malai tikka
Replace fresh cream with low-fat yogurt and reduce cheese to 1 tbsp. Skip the basting oil. You'll still get a moist tikka with fewer calories.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality protein with minimal saturated fat, supporting muscle repair and satiety.
Calcium from Dairy
Hung curd, cream, and processed cheese contribute calcium, essential for strong bones and teeth.
Gut-Friendly Fermented Dairy
Hung curd is a fermented food containing live probiotics that support digestive health.
Contains Antioxidant Spices
Green cardamom, fenugreek leaves, and white pepper are rich in antioxidants that help combat inflammation.
Frequently asked questions
Yes, but strain regular yogurt through a cheesecloth for 2-3 hours to remove excess whey; otherwise, the marinade will be runny and won't coat the chicken properly.
