Malai Chicken Tikka, also known as Murgh Malai Tikka, is a classic North Indian appetizer that combines the smoky charm of tandoori cooking with the richness of cream and cheese. Unlike the fiery red tandoori chicken, this version is mild, buttery, and melt-in-the-mouth soft, thanks to its luscious marinade of yogurt, cream, cheese, and aromatic spices.

Traditionally cooked in a tandoor (clay oven), these tikka pieces can easily be recreated at home using an oven, grill, or stovetop pan. Each bite bursts with creamy goodness and subtle hints of garlic, ginger, and green chili — making it an elegant appetizer perfect for parties, family dinners, or festive occasions.

Why I Love This Recipe

I love Malai Chicken Tikka because it perfectly balances indulgence and comfort. The rich, creamy marinade keeps the chicken unbelievably tender, while the gentle spices create a warm, flavorful profile without overwhelming heat.

It’s a dish that feels fancy but is actually simple to prepare. Whether grilled outdoors or roasted in your oven, the aroma that fills your kitchen is irresistible.

Why It’s a Must-Try Dish

• Ultra-creamy and flavorful – every bite melts in your mouth.
• Smoky, restaurant-style texture made easily at home.
• High-protein, low-carb, and perfect for any occasion.
• Balanced flavor – mildly spiced with a touch of tanginess.
• Perfect for BBQs, festive feasts, or elegant appetizers.

Recipe Overview

• Preparation Time: 25 minutes
• Marination Time: 1–2 hours (recommended)
• Cooking Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Servings: 4
• Calories: ~240 kcal per serving
• Course: Appetizer / Snack / Main Course
• Cuisine: Indian / Mughlai

Ingredients

For the Chicken Marinade:

• 500 g boneless chicken breast or thigh, cut into bite-sized cubes
• 1/2 cup thick yogurt (curd)
• 3 tablespoons fresh cream (malai or heavy cream)
• 2 tablespoons cream cheese or grated processed cheese
• 1 tablespoon ginger-garlic paste
• 2 green chilies, finely chopped or crushed
• 1 tablespoon lemon juice
• 1 teaspoon white pepper powder
• 1/2 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 tablespoon cornflour or gram flour (for binding)
• 1 tablespoon oil or melted butter
• Salt, to taste

For Garnish and Serving:

• Chaat masala, for sprinkling
• Lemon wedges
• Mint-coriander chutney
• Sliced onions

Cooking Directions

Step 1: Prepare the Marinade

1. In a large bowl, add yogurt, cream, cream cheese, and ginger-garlic paste.
2. Mix in green chilies, lemon juice, white pepper, garam masala, cumin powder, cornflour, and salt.
3. Whisk well until smooth and creamy.
4. Add the chicken pieces and coat them thoroughly with the marinade.
5. Drizzle a bit of oil or melted butter, cover, and refrigerate for at least 1–2 hours (overnight gives best flavor).

Step 2: Skewer the Chicken

1. Thread the marinated chicken pieces onto metal or soaked wooden skewers.
2. Leave small gaps between pieces for even cooking.

Step 3: Cook the Tikka

Option 1 – Grill or BBQ:

1. Preheat grill to medium-high heat.
2. Brush the grates with oil to prevent sticking.
3. Grill for 10–12 minutes, turning occasionally until golden with slight char marks.
4. Brush with butter or cream halfway for extra richness.

Option 2 – Oven-Baked:

1. Preheat oven to 220°C (430°F).
2. Line a baking tray with foil and lightly oil it.
3. Place the skewers on the rack and bake for 20 minutes, turning once.
4. Optional: Broil for 2 minutes at the end for a charred effect.

Option 3 – Pan-Cooked:

1. Heat 1 tablespoon oil in a non-stick pan.
2. Add the marinated chicken and cook on medium flame for 10–12 minutes, turning occasionally until cooked through.

Step-by-Step Summary

1. Make the creamy marinade with yogurt, cream, cheese, and spices.
2. Marinate chicken for 1–2 hours.
3. Skewer the chicken.
4. Grill, bake, or pan-cook until golden and tender.
5. Serve hot with mint chutney and lemon wedges.

How to Serve

Serve Malai Chicken Tikka sizzling hot on a platter with mint-coriander chutney, sliced onions, and lemon wedges.

• It pairs beautifully with naan, paratha, or jeera rice.
• For a modern twist, serve inside tortilla wraps or on mini skewers as elegant party starters.
• Drizzle a touch of melted butter or cream before serving for a royal touch.

Recipe Tips

• Use thigh meat for juicier, tender results.
• Always marinate overnight for deeper flavor and creamier texture.
• Don’t overcook — Malai Tikka dries quickly if left too long on heat.
• Add a pinch of cardamom powder for a subtle Mughlai aroma.
• To replicate smoky tandoor flavor, place a hot charcoal in a small bowl inside the tikka tray, drizzle ghee on it, and cover for 3–4 minutes.

Variations

1. Malai Paneer Tikka: Substitute chicken with paneer cubes for a vegetarian option.
2. Spicy Malai Tikka: Add crushed red chili flakes or tandoori masala to increase heat.
3. Cheesy Malai Tikka: Mix shredded mozzarella into the marinade for extra creaminess.
4. Herb-Infused Tikka: Add fresh basil or dill for a unique, modern twist.
5. Air Fryer Version: Cook at 190°C (375°F) for 10–12 minutes, brushing with butter halfway.

Freezing and Storage

To Refrigerate:

• Store cooked tikka in an airtight container for up to 3 days.
• Reheat gently in an oven or microwave before serving.

To Freeze (Before Cooking):

• Marinate chicken and arrange pieces on a tray.
• Freeze for 2 hours, then transfer to a zip-lock bag.
• Store up to 1 month.
• Thaw overnight in the refrigerator before cooking.

Special Equipment Needed

• Mixing bowl
• Skewers (metal or wooden)
• Grill, oven, or non-stick pan
• Basting brush
• Charcoal (optional, for smoky aroma)

FAQ

Q: Can I use Greek yogurt instead of regular curd?
A: Yes! Greek yogurt makes the marinade thicker and helps it cling better to the chicken.

Q: Why is my chicken dry?
A: Overcooking or using very lean meat can cause dryness — use thigh pieces and avoid over-grilling.

Q: Can I make this dairy-free?
A: Yes. Use coconut cream and cashew paste as substitutes for cream and cheese.

Q: What if I don’t have skewers?
A: Simply arrange marinated chicken pieces directly on a greased tray or pan and bake/grill them.

Q: How can I make it extra smoky?
A: Try the charcoal dhungar method — place hot charcoal in a small bowl in your cooked tikka dish, pour melted ghee over it, and cover for 3–4 minutes.

Conclusion

Malai Chicken Tikka is the ultimate dish that combines elegance with irresistible flavor. Soft, creamy, and perfectly spiced, it melts in your mouth with every bite — the kind of dish that makes everyone reach for seconds. Whether you’re hosting guests, planning a BBQ, or craving restaurant-style indulgence at home, this recipe brings luxury to your plate effortlessly. Paired with mint chutney and a squeeze of lemon, it’s comfort food elevated to perfection.