Malai Tikka is a popular North Indian and Pakistani grilled chicken dish known for its creamy, rich flavor and melt-in-the-mouth texture. “Malai” means cream, and this recipe uses cream, cheese, and yogurt to tenderize the chicken and give it a luscious taste. It’s usually cooked on skewers over charcoal or in a grill or oven. This recipe serves 4 people.
Ingredients
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500g boneless chicken (preferably thigh), cut into medium cubes
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2 tablespoons thick yogurt
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2 tablespoons fresh cream
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2 tablespoons grated cheese (mozzarella or processed)
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1 tablespoon ginger-garlic paste
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1 tablespoon lemon juice
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2 tablespoons cornflour (helps the marinade stick)
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2 tablespoons oil or melted butter
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½ teaspoon green chili paste (adjust to taste)
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Salt to taste
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½ teaspoon white pepper powder
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½ teaspoon garam masala
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Optional: chopped coriander or mint for garnish
Instructions
1. Prepare the marinade
In a mixing bowl, add yogurt, cream, grated cheese, ginger-garlic paste, lemon juice, chili paste, white pepper, salt, garam masala, cornflour, and oil. Mix well to form a smooth paste.
2. Marinate the chicken
Add the chicken pieces into the marinade and coat well. Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
3. Prepare for grilling
Soak wooden skewers in water for 30 minutes if using. Thread the marinated chicken onto skewers. You can also cook it without skewers on a baking tray or grill pan.
4. Cook the tikka
Preheat a grill, oven (200°C), or pan. Place the skewers and cook for 12–15 minutes, turning halfway and basting with a bit of butter or oil. The chicken should be golden with light charring on the edges. Cook until juices run clear.
5. Serve hot
Sprinkle a little lemon juice or chaat masala on top. Garnish with fresh coriander or mint if desired. Serve hot with green chutney, sliced onions, and naan or paratha.
Malai Tikka is perfect for BBQ nights, dinners, or as a party appetizer. The creamy texture and mild spice make it a hit with both kids and adults.
