Chicken Malai Tikka

Name: Chicken Malai Tikka
Prep time: 45 min
Cook time: 16 min
Total time: 61 min
Ingredients: 500 gram boneless chicken; 1 teaspoon meat tenderiser (or 1 tablespoon papaya paste); 1½-2 tablespoon green chilli paste (as per heat prefernce); 1 tablespoon ginger garlic paste; ½ tablespoon cumin powder; ½ tablespoon coriander powder; ½ teaspoon black pepper; ½ teaspoon garam masala; 1 tablespoon cornstarch; ½ chicken cube or bullion (optional); ¾ teaspoon salt ( more if not using chicken cube ); ¼ cup greek yogurt/ hung curd; ¼ cup cream; 3 tablespoon finely chopped onions (or paste or ½ tablespoon onion powder); 1 tablespoon chopped cilantro/fresh corriander; 1 tablespoon cream cheese (or 1 cheese triangle, or 2 tablespoon milk powder, optional); 2 tablespoon lemon juice; Oil ( to fry)

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5 from 5 votes

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Ready for the best chicken malai tikka? These are kids-friendly, soft, tikka that has a creamy moderately spicy taste. These turn out better than in restaurants and you will never order them again because they are so easy to make.

Chicken malai tikka served in a plate with fresh salad and chutney.

Like many amazing Indian recipes, we can safely assume that this recipe also originated in the hands of restaurant chefs like chicken 65.

Malai chicken tikka is boneless chicken cubes marinated in cream (called malai) and Indian spices. It is a creamy milder version of traditional spicy red chicken tikka.

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How this recipe works?
Ingredients
How to make it?
Expert Tips to Serve
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How this recipe works?

Since this is not a traditional recipe, it has many versions and is pretty versatile. There are three factors for the best chicken malai tikka.

Soft succulent chicken: The chicken needs to be marinated with a tenderizer like raw papaya or meat tenderizer. If you can plan fairly ahead and marinate for 12-16 hours in the fridge, then you can consider skipping meat tenderizer.
Creamy factor AKA Malai: For the creamy factor, the cream is added, for the extra deliciousness factor cream cheese milk powder, or other cheeses are added. Greek Yogurt or thick yogurt also gives you a creamy and tangy taste.
Aromatic spices and flavors: Roasted cumin powder, garlic, onion, and green chili are the must for chicken malai tikka marinade. What makes this recipe taste just like a restaurant is chicken bullion or cube.

Ingredients

Ingredients and spices of chicken malai tikka are easily visible below the image. I will discuss the ingredients for which I wish to suggest a substitute.

Chicken: Use boneless chicken thighs for the best taste. Marinate longer like overnight if using chicken breast pieces for juicy tender chicken. You can easily adapt this recipe for any chicken cut, boneless chicken pieces, and chicken leg or chicken chest are popular.
Greek yogurt: If you do not have Greek yogurt just put plain yogurt in a fine strainer and let some water drain for 10 minutes. Use this thick yogurt in the recipe.
Onions: You can substitute chopped onions with ½ tablespoon of onion powder.
Raw Papaya paste: is raw green papaya processed into a paste. It is used in Indian cooking to tenderize meat. You can use meat tenderizer powder as well.
Paste: Use preferably fresh ginger paste, garlic and green chili paste.
Spices: Roasted and grounded cumin and coriander taste amazing in this recipe. But to keep the recipe simple I used regular cumin and coriander powder.
Cream: Use full fat double cream for this recipe.
Chicken cube: Most foods that are served at restaurants have flavor enhancers like MSG. With the chicken cube, you get the same taste. You may use MSG-free chicken cube or chicken powder or skip it altogether with a little compromise on the taste.
Cream Cheese: Cream cheese is optional but it has that oomph cheesy flavor. Cheddar cheese can be used as well.

How to make it?

This is a very simple and quick recipe that is delicious and great for weekday meals. Let's move on to the simple recipe.

Wash and pat dry chicken cubes. (If using chicken breast, wash and pat dry chicken breast first and then cut into 1-inch cubes.)
Add the first set of ingredients and mix well. ( The tenderizer needs at least 45 minutes to work so the idea is to apply the tenderizer and available spice as soon as possible to save time.)
Then I assembled the remaining ingredients that needed chopping like onions and coriander leaves. I mixed it with yoghurt, cream cheese, and double cream.
And added this marinade also to the chicken. (Actually, you can mix all ingredients of the marinade together and apply in one go, I separate steps only to save time.)

Mix well and marinate chicken for a total of 45 minutes at least or 2 hours preferably. You can marinate it up to 12 hours ahead and store it in the fridge.
Thread the chicken on the wooden skewers. ( Instruction for barbecue and baking are above in the FAQ section.)
Grill chicken malai tikka skewers in a nonstick grill pan. Heat oil and place the tikka skewer in the oil. Cover the skewers with a lid and let them cook for 3-4 minutes on medium heat. Then remove the lid and cook on high heat for 1-2 minutes until the water dries and tikka are lightly golden.
Serve immediately, or you can smoke for 2 minutes with red hot charcoal and a drizzle of oil and serve. (Try to prepare the serving plate with veggies and heat the charcoal ahead of frying so you can smoke and serve immediately.)

Expert Tips to Serve

It is best paired with fresh salad, sliced and washed onions, chutney, Raita, and mayo garlic or sour cream. The carb sideline can be naan, roti, or fried plain flour Paratha. It is often served in large gatherings and the recipe can be easily doubled or tripled.
Malai boti Paratha roll: Take your thin Paratha and fill it with chicken malai tikka, onion slices, garlic Mayo sauce, and spicy green chutney. Roll it and you chicken malai tikka roll is ready. Serve with a dip.
Use in Alfredo pizza: On the pizza add the thick cheesy Alfredo sauce, this smoked malai tikka, corns, jalapeño, olives, mushrooms, and onions. Finish with garlic mayo and cheese. Bake!
Use in a sandwich: This malai chicken can also be added to your grilled cheese sandwich.

FAQ:

Can I grill malai tikka?

For the best taste grill on a barbecue pit. You can thread Malai tikka on metal skewers.
If you do not have a metal skewer, you can use wooden skewers too. (We find wooden skewers a lot easier than metal ones as they are disposable, plenty, and hassle-free.) Just soak the wooden skewer for 4-6 hours because wet skewers do not catch fire easily. Then place skewers over a grilling basket or grilling cage. (Grilling cage can accommodate many skewers and you can flip them in one go.) Grill for 5-7 minutes until the chicken is tender and you see a few dark spots. Keep flipping for even cooking.

Can I bake Chicken Malai Tikka?

Yes! Just spread skewered chicken malai tikka on a lined baking sheet and bake in a pre-heated oven at 350 F on the middle rack for 15 minutes until cooked. Flip the tikka halfway after 8 minutes for even cooking.

Can I make a gravy version of this recipe?

You can add extra spices, yogurt, and cream, or coconut milk to the marinated chicken and make malai tikka curry with little gravy. Similarly, you can use leftovers also to make a gravy version.

Malai chicken tikka on the wooden skewers on a white plate with fresh salad on the side.

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5 from 5 votes (4 ratings without comment)