Chicken Malai Tikka: A Creamy, Melt-in-Your-Mouth Delight
Juicy Chicken Malai Tikka served on skewers with mint chutney and lemon wedges
Prep Like a Pro, Marinate for Magic, Grill to Glory
🕐 Prep Time & Cooking Time
- Preparation time: 20 minutes
- Marination time: Minimum 4 hours (overnight = best)
- Cooking time: 15–20 minutes
Total active time: ~35–40 minutes (excluding marination)
🛒 Ingredients: Creamy, Dreamy, and Delicious
Here’s what you need to make your tandoor-style malai tikka at home — minus the clay oven.
🐔 For the Chicken:
- 500g boneless chicken thighs (preferably) or breasts, cut into medium cubes
🧂 First Marinade (Tenderizes + Flavors):
- 1 tbsp lemon juice
- 1 tsp salt
- ½ tsp white pepper powder
- 1 tsp ginger-garlic paste
🧀 Second Marinade (Creamy Coating):
- 3 tbsp hung curd (or thick Greek yogurt)
- 2 tbsp fresh cream (malai)
- 1 tbsp grated processed cheese
- 1 tbsp cornflour (binds everything together)
- 1 tsp garam masala
- ½ tsp cardamom powder
- 1–2 green chillies, finely chopped
- 1 tbsp mustard oil or ghee (for flavor)
- Salt to taste
- A handful of chopped coriander or mint (optional)
🧑🍳 Pro Tip on Marinade Texture:
Want buttery soft tikkas? Blitz the second marinade in a small mixer for 5–10 seconds before applying. It makes the coating even silkier.
🧰 Ingredient Alternatives
| Ingredient | Substitute | Why / When to Use |
|---|---|---|
| Fresh cream | Coconut cream or cashew cream | For dairy-free/keto option |
| Hung curd | Greek yogurt | Convenient and thick enough |
| Processed cheese | Paneer or cheddar (grated) | Adds creaminess and fat |
| Cornflour | Rice flour or almond flour (keto) | Acts as a binder |
| Chicken thighs | Paneer or mushrooms (veg twist) | Vegetarian versions |
| White pepper | Black pepper (less subtle heat) | If white isn’t available |
🔥 How to Make Chicken Malai Tikka – Step-by-Step
✅ Step 1: First Marinade
- In a large bowl, add lemon juice, salt, ginger-garlic paste, and white pepper to the chicken pieces.
- Mix well, cover, and let sit for 15–20 minutes.
✅ Step 2: Second Marinade
- In a separate bowl, combine hung curd, cream, cheese, cornflour, garam masala, cardamom powder, green chillies, oil/ghee, and salt.
- Whisk until smooth.
- Add the pre-marinated chicken to this mixture.
- Massage the marinade gently onto each piece so it’s fully coated.
- Cover and refrigerate for at least 4 hours or overnight.
🔥 Cooking Methods: Choose Your Heat
1. Tandoor (Traditional)
Skewer and roast in a tandoor for 10–12 minutes, flipping once. Brush with ghee.
2. Oven (Home-Friendly)
Preheat oven to 220°C (430°F). Place skewered tikkas on a wire rack and bake for 15–18 minutes, flipping at the halfway mark. Broil for the last 2–3 minutes for char.
3. Air Fryer (Quickest Option)
Air fry at 200°C (392°F) for 12–15 minutes. Spray oil halfway through for that golden finish.
4. Pan-Grill or Tava
Heat a nonstick pan with some ghee. Cook tikkas on medium flame, covered, turning occasionally until golden and cooked through.
🌿 Garnish & Serve
Once cooked:
- Brush with melted butter or ghee
- Sprinkle with chaat masala
- Garnish with coriander and mint
- Serve with green chutney, onion rings, and lemon wedges
Leftover Magic, Nutritional Scoop & Malai Tikka’s Story
🧠 Pro Tips & Tricks for Malai Tikka Perfection
🔸 1. Prevent Dry Chicken
Marinate longer, and always use thighs instead of breast meat for juicier bites. Also, don’t overcook — 15–18 minutes is your golden window.
🔸 2. Cheese = Creaminess
That one tablespoon of grated cheese? Don’t skip it. It helps lock in moisture and gives a melt-in-mouth texture.
🔸 3. Metal Skewers > Wooden Skewers
If you're using wooden ones, soak them for 30 mins or risk BBQing your dinner table!
♻️ Leftover Tikka? Here’s How to Reinvent It
Don’t just reheat. Reimagine. Chicken Malai Tikka leftovers make the best next-day meals:
| Leftover | Delicious Reinvention Idea |
|---|---|
| 🫓 Tikka + Naan | Make malai tikka rolls or kathi wraps with mint chutney and salad |
| 🍕 Tikka chunks | Use them on naan pizzas with cheese and onions |
| 🥗 Shredded tikka | Toss into salads for a protein kick |
| 🌯 Tikka mash | Add to quesadillas or grilled sandwiches with cheese |
| 🍜 Tikka gravy | Blend some cream and tomato to make a butter chicken-style curry |
No waste, just more yum.
🥗 Nutrition Breakdown (Per Serving ~100g)
| Nutrient | Approx. Value |
|---|---|
| Calories | 270–300 kcal |
| Protein | 20–25g |
| Fat | 15–18g |
| Carbs | 2–5g |
High-protein, low-carb, and totally keto-friendly (if you skip cornflour and use almond flour instead).
✅ Gluten-Free
✅ Low Carb
✅ Keto-Friendly (with tweaks)
✅ Air-Fryer Approved
🍽️ Best Pairings
Pair your Chicken Malai Tikka with:
- Roomali roti or butter naan for traditional flair
- Jeera rice for a mild rice combo
- Pudina chutney or avocado dip for a twist
- Masala onions and lemon wedges to cut through the richness
Hosting a party? Serve with sparkling lime soda or jaljeera shots — works like a charm.
🌿 Variations to Try
- Paneer Malai Tikka – For a veg crowd. Same marinade. Marinate 1-inch paneer cubes.
- Mushroom Malai Tikka – Juicy button mushrooms love cream-based marinades.
- Air-Fried Chicken Tikka Bites – Great for kids or tiffins.
- Keto Malai Tikka – Use almond yogurt + almond flour, and skip cheese if needed.
🧳 Brief History: Where Did Malai Tikka Come From?
While Chicken Tikka is Mughlai royalty, Malai Tikka is its silkier, creamier cousin. Born in Punjabi kitchens that loved dairy, it quickly became a restaurant favorite thanks to its mild spice and luxurious texture.
Unlike fiery tandoori tikkas, malai tikka is about richness, not heat. Its appeal lies in softness — and that oh-so-creamy mouthfeel.
It likely emerged in post-partition North India, as home cooks began fusing tandoori techniques with locally abundant dairy — malai, dahi, ghee, and cheese.
Now, it sits proudly next to kebabs on every Indian restaurant menu across the world — from Delhi to Dubai to Detroit.
📝 Final Thoughts
Chicken Malai Tikka is comfort food wrapped in cream, grilled with ghee, and served with love. It’s what you make on date nights, cheat days, or daawat days when only rich and indulgent will do.
So go ahead — marinate, grill, and plate it up like a pro. And if someone asks for a spicy version, just smile and say: "This one’s all about malai, not mirchi!"
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