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Tender, creamy chicken tikka, marinated in a rich blend of cream, cheese, and mild spices, is grilled to perfection and wrapped in a soft roti. A decadent and satisfying street-food classic that's surprisingly easy to make at home.
For 4 servings
Prepare the Marinade and Chicken
Cook the Murgh Malai Tikka
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Tender, creamy chicken tikka, marinated in a rich blend of cream, cheese, and mild spices, is grilled to perfection and wrapped in a soft roti. A decadent and satisfying street-food classic that's surprisingly easy to make at home.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 738.75 calories per serving with 37.41g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Assemble the Rolls
Serve Immediately
Replace the chicken with 400g of paneer cubes or firm tofu. Reduce the marination time to 1-2 hours.
Increase the green chili paste to 2 teaspoons and add 1/4 teaspoon of black pepper powder to the marinade for an extra kick.
Add some crunch by including shredded lettuce, thinly sliced capsicum (bell pepper), or pickled onions in the roll during assembly.
Use whole wheat rotis instead of parathas and use Greek yogurt instead of a mix of cream and cheese to reduce the fat content.
Chicken is a high-quality protein source, essential for muscle building, tissue repair, and maintaining overall body function.
The use of hung curd, cream, and cream cheese provides a good amount of calcium, which is vital for strong bones and teeth.
Hung curd (yogurt) is a natural probiotic that helps maintain a healthy balance of gut bacteria, aiding digestion and boosting immunity.
One Murgh Malai Tikka Roll contains approximately 450-550 calories, depending on the size of the paratha and the amount of cream and cheese used in the marinade.
It can be a part of a balanced diet. It's high in protein from the chicken and contains probiotics from the curd. However, it is also rich in fats due to the cream and cheese. To make it healthier, use whole wheat rotis and reduce the amount of cream.
Absolutely! You can substitute the chicken with paneer cubes, mushrooms, or firm tofu. Marinate for about 1-2 hours and cook until golden.
While not strictly necessary, marinating overnight is highly recommended. It allows the flavors to penetrate deep into the chicken, resulting in a much more tender and flavorful tikka. A minimum of 4 hours is suggested if you are short on time.
Yes. For an oven, preheat to 400°F (200°C), skewer the chicken, and bake for 15-20 minutes. For an air fryer, cook at 375°F (190°C) for 12-15 minutes, flipping halfway through.
It's best to store the cooked tikka and other components separately in airtight containers in the refrigerator for up to 2 days. Assemble the rolls just before serving to prevent them from becoming soggy.