When you’re craving soft, creamy, and smoky chicken that just melts in your mouth — Chicken Malai Tikka hits the spot like nothing else. Made with boneless chicken chunks marinated in fresh cream, cheese, and aromatic spices, this North Indian classic is grilled to juicy perfection. It’s rich yet delicate, bold yet balanced — a crowd-pleaser whether cooked in a tandoor, oven, or pan. Perfect for weekend grilling, dinner parties, or as a showstopper starter, this tikka is all about indulgence without the fuss.

PREP TIME	COOK TIME
2 HOURS (marination)	20 MIN

Ingredients:

For First Marination:

400g boneless chicken (thigh preferred, cut into 1.5-inch pieces)

½ tsp salt

½ tsp lemon juice

½ tsp ginger-garlic paste

For Second Marination (Creamy Layer):

2 tbsp fresh cream (malai or Amul cream)

2 tbsp hung curd (thick yogurt, no water)

1 tbsp grated cheese (processed or mozzarella)

1 tbsp cornflour or roasted gram flour (besan)

1 tsp ginger-garlic paste

¼ tsp green chili paste (optional for mild heat)

½ tsp white pepper powder (or black pepper)

¼ tsp cardamom powder

1 tsp kasuri methi (crushed)

Salt to taste

1 tbsp oil or melted butter

Melted butter or ghee

Extra cream + a pinch of chaat masala (to brush while grilling)

Equipments:

Mixing bowls (2)

Skewers (wooden soaked in water or metal)

Basting brush (for butter or cream)

Grill pan / Oven / Air fryer

Knife and cutting board

Whisk or spoon (for mixing marinade)

Tongs (for flipping while grilling)

Plate or tray for resting skewers

Step-by-Step Guide

Step 1: Prep the Chicken

• Wash and pat dry 400g boneless chicken pieces.
• Cut them into 1.5-inch cubes for even cooking.
• Place them in a mixing bowl and add:
• ½ tsp salt
• ½ tsp lemon juice
• ½ tsp ginger-garlic paste
• Mix well and let it rest for 15–20 minutes. This helps tenderize the chicken.

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Step 2: Prepare the Second (Creamy) Marinade

• In another bowl, mix together:
• 2 tbsp fresh cream
• 2 tbsp hung curd (thick, no water)
• 1 tbsp grated cheese
• 1 tbsp cornflour or roasted gram flour (for binding)
• 1 tsp ginger-garlic paste
• ¼ tsp green chili paste (optional)
• ½ tsp white pepper powder
• ¼ tsp cardamom powder
• 1 tsp kasuri methi (crushed)
• Salt to taste
• 1 tbsp oil or melted butter
• Whisk into a smooth, thick paste.

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Step 3: Marinate the Chicken Thoroughly

• Add the pre-marinated chicken into this creamy mixture.
• Mix until each piece is coated thickly and evenly.
• Cover and refrigerate for at least 1.5 to 2 hours (overnight for best results).

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Step 4: Skewer the Chicken

• Soak wooden skewers in water for 20 minutes if using (prevents burning).
• Skewer the marinated chicken pieces, leaving a little space between each.
• Let the skewers rest for 10–15 minutes before grilling.

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Step 5: Cook the Malai Tikka (3 Options)

➤ Oven Method:

• Preheat oven to 220°C (428°F).
• Place skewers on a wire rack with a tray below.
• Bake for 15 minutes, then flip and baste with cream or butter.
• Cook for another 5–7 minutes or until slightly golden on edges.

➤ Tawa/Grill Pan Method:

• Heat a grill pan on medium-high flame.
• Drizzle a little oil and place skewers.
• Cook for 10–12 minutes, rotating and basting occasionally until golden spots appear.

➤ Air Fryer Method:

• Preheat air fryer to 200°C (392°F).
• Place skewers in the basket and air fry for 12–15 minutes, flipping halfway.
• Baste once with melted butter for added flavor.

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Step 6: Final Basting & Serve Hot

• Once done, brush lightly with melted butter or a mix of cream + chaat masala.
• Serve hot with mint chutney, lemon wedges, and onion rings.

Chef’s Notes & Cooking Tips

• Use Hung Curd Only:
  Avoid runny yogurt — strain regular curd in a muslin cloth for 1–2 hours to get thick, creamy hung curd. It helps the marinade stick better.
• Cheese Makes It Creamier:
  Grated processed cheese or mozzarella adds richness. Skip if you want it lighter, but it adds great texture and taste.
• Marinate Longer for Flavor:
  Overnight marination enhances tenderness and depth of flavor. At minimum, aim for 2 hours.
• Don’t Overcrowd Skewers:
  Leave slight gaps between pieces so the heat can cook them evenly and char the edges nicely.
• Use White Pepper for Authentic Taste:
  It gives the classic light heat of malai tikka without overpowering the delicate flavors.
• For Smoky Flavor (Dum Method):
  Place a hot charcoal piece in a steel bowl inside the marinated chicken, pour ghee on it, and cover for 5 minutes before cooking.

Serving Suggestions

• Classic North Indian Style: Serve hot on a sizzler plate or a wooden platter with mint chutney, lemon wedges, and sliced onions sprinkled with chaat masala.
• Wrap It Up: Use these juicy tikkas in rumali roti or paratha with green chutney, onions, and lettuce to make a malai tikka roll.
• Tikka Salad Bowl: Dice the tikkas and toss them with lettuce, cucumber, cherry tomatoes, and a yogurt dressing for a protein-packed salad.
• Malai Tikka Sliders: Add them inside mini buns with garlic mayo, pickled onions, and coriander for a fusion snack perfect for parties.
• Serve with Butter Naan or Jeera Rice: Malai tikka pairs beautifully with light butter naan, jeera rice, and a simple cucumber raita to make a wholesome North Indian meal.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	410 kcal
Protein	32 g
Carbohydrates	6 g
Sugars	1 g
Fat	30 g
Saturated Fat	14 g
Fiber	0.8 g
Sodium	350 mg
Cholesterol	95 mg