Soft, creamy, and bursting with flavor, Chicken Malai Tikka is a delightful starter that’s perfect for family dinners or serving with naan. This dish features juicy chicken pieces marinated in a rich blend of cream, yogurt, and aromatic spices, then cooked to perfection. Every bite melts in your mouth, offering a luxurious texture with subtle hints of herbs and spice.
Why You’ll Love This Recipe
Chicken Malai Tikka is loved for its creamy, tender texture and aromatic flavor profile. The combination of yogurt and cream keeps the chicken juicy, while spices like nutmeg, mace, and garlic elevate its taste without overpowering it. It’s an ideal dish for entertaining guests or a weekend treat for your family. This recipe is simple to follow and doesn’t require hours of preparation, making it accessible even for beginners in cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
300 g chicken (cut into cubes)
3 tbsp heavy cream
3 tbsp yogurt
Salt to taste
½ tsp pepper powder
¼ tsp mace powder
¼ tsp nutmeg powder
1 tsp garlic paste
½ tsp ginger paste
1 tsp parsley (fresh, chopped)
1 tsp mint (fresh, chopped)
1 tsp lemon juice
1 tbsp butter
Directions
In a mixing bowl, combine the yogurt, heavy cream, garlic paste, ginger paste, mace powder, nutmeg powder, pepper, and salt. Whisk until smooth.
Add the lemon juice, chopped parsley, and mint leaves to the marinade. Mix well to ensure all ingredients are evenly incorporated.
Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight, for the flavors to meld.
Preheat the grill or oven to 200°C (390°F). If using a stovetop, lightly grease a non-stick pan or tawa.
Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
Brush the chicken with melted butter before placing it on the grill or in the oven. Cook for 12–15 minutes, turning halfway through, until the chicken is cooked through and has a slight char on the edges.
Remove from heat and let the skewers rest for 5 minutes before serving. This allows the juices to settle and keeps the chicken moist.
Serve hot with green chutney, lemon wedges, or naan for a complete meal.
Servings and timing
Servings: 3–4 people
Preparation time: 15 minutes
Marination time: 2–12 hours
Cooking time: 15 minutes
Total time: 2 hours 30 minutes (minimum)
Variations
Spicy Malai Tikka: Add ½ tsp red chili powder or finely chopped green chilies to the marinade for a gentle heat.
Smoky Flavor: Cook the chicken over charcoal or use a smoking method with a piece of burning charcoal in a small bowl placed inside a covered pan.
Vegetarian Version: Replace chicken with paneer cubes, following the same marinade and cooking instructions.
Herb Twist: Incorporate fresh coriander or dill for additional herbal notes.
Storage/Reheating
Refrigeration: Store cooked chicken in an airtight container in the refrigerator for up to 2 days.
Freezing: Marinated chicken can be frozen for up to 1 month. Defrost overnight in the refrigerator before cooking.
Reheating: Reheat in an oven at 180°C (350°F) for 5–7 minutes, or on a stovetop using a non-stick pan. Avoid microwaving for best texture.
FAQs
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs work best, as they cook quickly and stay tender. Thighs give a juicier result.
Can I use store-bought yogurt?
Yes, plain unsweetened yogurt works perfectly. Avoid flavored or sweetened yogurt as it alters the taste.
Can I make this recipe without cream?
Yes, you can replace cream with extra yogurt, though the dish will be slightly less rich and creamy.
How long should I marinate the chicken?
A minimum of 2 hours is sufficient, but overnight marination intensifies the flavors and tenderness.
Can I cook this in an air fryer?
Absolutely. Preheat the air fryer to 180°C (356°F) and cook for 12–15 minutes, flipping halfway through.
Is this recipe gluten-free?
Yes, all ingredients used in this recipe are naturally gluten-free.
How do I make it more flavorful?
Add extra herbs like cilantro or mint and a dash of lemon juice just before serving to enhance flavor.
Can I prepare this recipe ahead of time?
Yes, marinate the chicken the night before and cook it just before serving.
What should I serve with Chicken Malai Tikka?
It pairs beautifully with naan, paratha, or steamed rice, along with green chutney or raita.
Can I make this recipe spicier?
Yes, increase the pepper powder or add a pinch of red chili powder to the marinade according to your preference.
Conclusion
Chicken Malai Tikka is a versatile and indulgent dish that blends creaminess with aromatic spices. Its tender texture and rich flavor make it an irresistible starter or a perfect addition to a main course with naan or rice. With simple steps, this recipe lets you enjoy restaurant-quality tikka at home, customizable to your taste and spice preference. It’s an ideal choice for family gatherings, festive meals, or a cozy weekend treat.
A rich and creamy Indian-style grilled chicken dish made with yogurt, cream, and aromatic spices, delivering tender, juicy bites with a mild, flavorful profile.
Ingredients
300 g chicken, cut into cubes
3 tablespoons heavy cream
3 tablespoons yogurt
Salt to taste
1/2 teaspoon black pepper powder
1/4 teaspoon mace powder
1/4 teaspoon nutmeg powder
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon fresh parsley, chopped
1 teaspoon fresh mint, chopped
1 teaspoon lemon juice
1 tablespoon butter
Instructions
In a bowl, whisk together yogurt, cream, garlic paste, ginger paste, mace powder, nutmeg powder, pepper, and salt until smooth.
Add lemon juice, parsley, and mint, mixing well.
Add chicken cubes and coat thoroughly. Cover and marinate for at least 2 hours or overnight.
Preheat oven or grill to 200°C (390°F).
Thread chicken onto skewers.
Brush with melted butter.
Cook for 12–15 minutes, turning halfway, until cooked through and lightly charred.
