Discover The Secret To Perfect Chicken Malai Tikka In Just Five Steps

Marinate chicken in a creamy mixture of yogurt, cream, and spices after an initial lemon juice marinade. Grill or bake the chicken, basting with butter, until juicy and slightly charred. Serve with chutney, naan, and garnish with chaat masala.

To make Chicken Malai Tikka, start by marinating boneless chicken with lemon juice and ginger-garlic paste to tenderize it. Prepare a creamy marinade using thick yogurt, fresh cream, and spices like garam masala, white pepper, and cumin powder. Add cornflour for binding and coat the chicken well. Marinate the chicken for 4 hours or overnight for maximum flavor. Skewer the marinated chicken and grill or bake it, basting with butter for added richness. Garnish with chaat masala, coriander, and serve hot with chutney and naan.

Ingredients:

For Marination:

• 500 grams boneless chicken (cut into bite-sized cubes)
• cup fresh cream (malai)
• cup thick yogurt (hung curd or Greek yogurt)
• 2 tablespoons cream cheese (optional, for extra creaminess)
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies (finely chopped or crushed)
• 1 tablespoon lemon juice
• 1 teaspoon garam masala
• 1 teaspoon white pepper powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon cardamom powder
• 1 teaspoon kasuri methi (dried fenugreek leaves, crushed)
• Salt to taste
• 2 tablespoons cornflour or gram flour (besan)
• 2 tablespoons melted butter or ghee (for basting)

Garnish:

• Fresh coriander leaves
• Chaat masala (for sprinkling)
• Lemon wedges
• Onion rings

Steps:

Step 1: Prepare the Chicken

• Clean and Cut Chicken:

  Wash the boneless chicken pieces thoroughly and pat them dry with paper towels. Cut the chicken into bite-sized cubes for even cooking.

• First Marination:

  In a bowl, add the chicken pieces, 1 tablespoon lemon juice, a pinch of salt, and a little ginger-garlic paste. Mix well and let it rest for 20-30 minutes. This first marination helps to tenderize the chicken and infuse flavor.

Step 2: Prepare the Second Marinade

• Prepare the Creamy Marinade:

  In a large bowl, whisk together the hung curd, fresh cream, cream cheese (optional), and remaining ginger-garlic paste. The cream cheese adds extra richness but is optional.

• Add Spices:

  To the mixture, add white pepper powder, garam masala, cumin powder, coriander powder, cardamom powder, kasuri methi, and salt to taste. You can adjust the green chilies according to your spice preference.

• Cornflour for Binding:

  Add cornflour (or besan) to the marinade. This helps the marinade stick to the chicken and creates a slightly crispy texture when grilled.

• Mix Thoroughly:

  Combine everything well to ensure that the yogurt and spices are evenly distributed and the cream forms a smooth, thick marinade.

Step 3: Marinate the Chicken

• Coat the Chicken:

  Take the pre-marinated chicken pieces and add them to the second creamy marinade. Make sure each piece is well-coated with the thick, creamy mixture.

• Marination Time:

  Cover the bowl with cling film and let the chicken marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor absorption.

Step 4: Skewer and Grill the Chicken

• Preheat the Grill/Oven:

  If using an oven, preheat it to 200 C (390 F). If using a grill, prepare it at medium-high heat.

• Thread the Chicken:

  Soak wooden skewers in water for about 30 minutes to prevent burning, or use metal skewers. Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.

• Grilling/Baking:
• Oven: Place the skewers on a baking tray lined with foil. Brush the chicken with melted butter or ghee and bake for about 15-20 minutes. Turn the skewers halfway through cooking and baste them again with butter.
• Grill: Place the skewers on the grill and cook for 12-15 minutes, turning occasionally and basting with butter to ensure even cooking and prevent the chicken from drying out.
• Optional Charring:

  If you prefer a smoky flavor, you can finish the chicken by briefly placing it under the broiler for 2-3 minutes or directly over a flame to get a slight char.

Step 5: Serve Chicken Malai Tikka

• Final Garnishing:

  Once the chicken is done, remove the skewers from the oven or grill. Sprinkle chaat masala on top for a tangy touch. Garnish with chopped coriander leaves, onion rings, and lemon wedges.

• Serving:

  Serve hot with green chutney (mint-coriander chutney) and a side of naan or roti. The creamy, flavorful chicken will melt in your mouth and pair perfectly with these sides.

Tips for Perfect Chicken Malai Tikka:

• Marination Time: The longer the chicken marinates, the softer and more flavorful it will become. Overnight marination is ideal for the best results.
• Yogurt Consistency: Make sure to use thick yogurt or hung curd to avoid a watery marinade.
• Grilling vs. Baking: Grilling gives the tikka a smoky flavor, but if you don't have a grill, an oven works just fine.
• Basting: Frequent basting with butter or ghee while grilling or baking ensures the chicken stays juicy and adds richness.

Nutritional Benefits:

• High Protein: Chicken is an excellent source of lean protein.
• Healthy Fats: The use of cream and butter adds healthy fats, while you can adjust the quantity to suit dietary needs.
• Low Carb Option: Since there are no heavy carbs, it is a great option for those following low-carb diets.

Enjoy your delicious, homemade Chicken Malai Tikka with friends and family.