Chicken Malai Tikka

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

These turn out better than restaurants and you will never order them again because they are so easy to make.

Course Main Course

Cuisine Indian, Pakistani

Diet Gluten Free

Keyword Chicken MAlai tikka, Malai boti, Malai tikka

Prep Time 45

Cook Time 16

Total Time 1 1

Servings Skewers

Calories 152kcal

Author Mariam Sodawater

Equipment

8 wooden skewers, see notes

Ingredients

500 gram boneless chicken

Marinade

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

other

Oil to fry

Instructions

Wash and pat dry chicken cubes. (If using chicken breast, wash and pat dry chicken and then cut into 1-inch cubes.)
Mix all the ingredients of chicken marinade in a bowl.
Add chicken and mix well and marinate chicken for a total of 45 minutes at least to 2 hours preferably. You can marinate up to 12 hours ahead and store in the fridge.
Thread the chicken on the wooden skewers. Set aside.
Heat oil in anon stick pan and place the tikka skewer. Cover the skewers with a lid and let it cook for 3-4 minutes on medium heat. Then remove lid and cook on high heat for 1-2 minutes until water dries and tikka are lightly golden. Cook in batches.
Serve immediately, or you can smoke for 2 minutes red hot charcoal and drizzle of oil and serve.

Video

Notes

Chicken: Use boneless thigh pieces for 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 cubes, 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 onion powder.
Raw Papaya paste: is simply raw green papaya processed into a paste. It is used in Indian cooking to tenderize meat. You can use meat tenderizer powder as well.
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.
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.

Barbecue Grill: You can thread Malai tikka on metal skewers or you can use wooden skewers too. Just soak the wooden skewers for 4-6 hours in water. Then place Malai boti skewers over a grilling basket or grilling cage. Grill for 5-7 minutes until the chicken is tender and you see a few dark spots. Keep flipping for even cooking.

Oven: Spread skewered 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.

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

Malai tikka is often served in large gatherings and the recipe can be easily doubled or tripled.

Nutrition