Malai Chicken Tikka

Creamy, succulent, and bursting with delicate Indian spices, this Malai Chicken Tikka is one of those recipes that never fails to impress. The chicken is marinated in a luxurious blend of yogurt, cream cheese, fresh cream, cashew paste, and aromatic spices, creating incredibly tender, juicy bites with a beautiful golden crust. Served with warm rotis, fresh green chutney, and a crisp salad, it's the perfect meal for family dinners, entertaining, or weekend barbecues.

Ingredients

For the Chicken

• 500 g boneless, skinless chicken breast, cut into 2-inch cubes

• 1 tsp ginger paste

• 1 tsp garlic paste

• 2 tsp lemon juice

• ¾ tsp salt

• ½ cup plain yogurt

• 2 tbsp cashew paste

• 2 tbsp cream cheese, softened

• 2 tbsp fresh cream

• 1–2 green chillies, deseeded and finely diced

• ½ tsp cumin powder

• ½ tsp garam masala

• 1 tsp green cardamom powder

• Pinch of cinnamon powder

• ½ tsp nutmeg powder

• 1 tsp chaat masala

• 1 tsp cornstarch

• 1 tsp kasuri methi (dried fenugreek leaves), crushed

• 1 tsp white pepper

• 3 tbsp butter, for cooking and basting

For the Green Chutney

• 1 cup fresh coriander leaves

• 8–10 fresh mint leaves

• ½–1 green chilli

• 2 garlic cloves

• ½ cup plain curd (yogurt)

• ½ tsp white pepper

• ½ tsp salt

• Juice of ½ lemon

  
  

Method

Step 1: Prepare the Chicken

• Cut the chicken breasts into approximately 2-inch cubes and place them in a large mixing bowl.

Step 2: Marinate

• Add the ginger paste, garlic paste, lemon juice, salt, yogurt, cashew paste, cream cheese, fresh cream, green chillies, cumin, garam masala, green cardamom, cinnamon, nutmeg, chaat masala, cornstarch, crushed kasuri methi, and white pepper.

• Mix thoroughly until every piece of chicken is evenly coated in the rich marinade.

• Cover the bowl and refrigerate for at least 30 minutes. For the most flavourful and tender chicken, marinate for 4 hours or overnight.

Step 3: Prepare the Chutney

• While the chicken marinates, combine the coriander, mint, green chilli, garlic, yogurt, white pepper, salt, and lemon juice in a blender.

• Blend until smooth and creamy. Refrigerate until ready to serve.

Step 4: Skewer the Chicken

• Thread three to four pieces of marinated chicken onto each soaked bamboo skewer.

Step 5: Cook the Chicken

• Heat a large frying pan or cast-iron skillet over medium heat.

• Add a little butter to the pan and place three skewers in the pan without overcrowding.

• Cook for 3–4 minutes before turning. Continue cooking, turning every few minutes until all sides are beautifully golden.

• Brush the chicken with melted butter as it cooks to keep it moist and to develop a rich, buttery finish.

• Continue cooking until the chicken reaches an internal temperature of 74°C (165°F) and is cooked through, about 12–15 minutes in total.

• Repeat with the remaining skewers.

Serving Suggestions

Serve the Malai Chicken Tikka fresh off the pan with:

• Warm rotis or naan

• Fresh green chutney

• Lemon wedges

• Crispy onion tomato salad

Finish with a light drizzle of fresh cream and a sprinkle of finely chopped fresh cilantro for a beautiful restaurant-style presentation.

Wendy & Shannon's Tips

• Chicken thighs can be substituted for extra juicy, tender tikka.

• Soak bamboo skewers in water for at least 30 minutes before cooking to prevent them from burning.

• A cast-iron skillet creates the best golden, lightly charred exterior.

• For an authentic smoky flavour, cook the skewers on a barbecue over medium-high heat, turning occasionally and basting with butter until beautifully charred and cooked through.

• Leftovers make an incredible filling for wraps, sandwiches, or grain bowls the next day.