Chicken Malai Tikka is a meal that balances softness with rich, creamy flavors. This Mughlai-inspired meal has won hearts all around the world. Juicy chicken pieces are marinated in a delectable blend of cream, yogurt, and aromatic spices before being grilled to perfection. Whether you’re hosting a dinner party or seeking for a special treat for your family, Chicken Malai Tikka is sure to please. Let us get started with the recipe!
Ingredients:
To make the marinade:
500 g of boneless chicken parts (preferably thighs or breasts, cut into cubes)
¼ cup fresh cream
¼ cup thick yogurt (hung curd works best)
2 tablespoons grated cheese (mozzarella or processed cheese)
1 tablespoon ginger-garlic paste
2 green chilies, finely chopped (adjust to taste)
½ teaspoon cardamom powder
½ teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
Juice of 1 lemon
1 tablespoon cornflour
2 tablespoons vegetable oil or melted butter
Salt to taste
For garnish:
Chopped fresh coriander leaves
Lemon wedges
Mint chutney (optional, for serving)
Instructions For Chicken Malai:
To prepare the chicken, wash and dry it completely. This ensures that the marinade adheres well.
To prepare the marinade:
In a large mixing bowl, combine the cream, yogurt, grated cheese, ginger-garlic paste, green chilies, cardamom powder, garam masala, cumin powder, coriander powder, lemon juice, and salt. Combine until smooth and creamy.
Marinate the chicken cubes by adding them to the marinade. Ensure that each component is well coated. Cover with cling wrap and chill for at least 2 hours, preferably overnight for a richer flavor.
Prepare for grilling:
Preheat your grill or oven to 200°C (or 400°F). To avoid burning, soak wooden skewers in water for about 20 minutes before use.
To cook marinated chicken, thread it onto skewers. Place them on an oiled baking dish or grill rack. To make the chicken even more juicy, brush it with oil or melted butter.
To cook the tikka, place the skewers in the oven or on the grill. Cook for 15-20 minutes, rotating halfway through. If you want a blackened finish, broil the chicken for an additional 2-3 minutes.
To serve and enjoy, take the chicken malai tikka from the skewers after cooking. Garnish with fresh coriander leaves and serve hot, accompanied by lemon wedges and mint chutney.
Chicken Malai Secrets for Success:
Cheese is crucial. The shredded cheese in the marinade lends a distinct creaminess to the meal. Do not skip it!
Don’t rush the marination: marinating the chicken overnight guarantees that the flavors permeate thoroughly, resulting in melt-in-your-mouth tenderness.
Balance the spices: Chicken Malai Tikka should be mildly spicy, allowing the creaminess to shine. Adjust the chile according on your spicy tolerance.
Why You Will Love It:
This Chicken Malai Tikka recipe is a delicious blend of creamy, mildly spicy tastes with smokey overtones from the grill. It’s ideal as an appetizer or as a main course with naan or rice. Once you taste it, it will undoubtedly become a favorite in your kitchen!
