Chicken malai tikka
Restaurant-Style Chicken Malai Tikka: The Indoor Dhungar Method for Authentic Smoky Flavor
Chicken malai tikka is a popular chicken kebab or kabab made by using boneless chicken pieces in a creamy cashew nuts based marination. Malai kabab is a creamy kebab with a distinct flavour of green cardamom.
What is Chicken malai tikka
Chicken malai tikka also known as murgh malai kebab is a rich kabab of mughlai cuisines. Boneless chicken pieces are marinated in a cheese, cashew and cream based marination with a small amount of yogurt. It has a distinct and rich flavour of elaichi (green cardamom) powder.
This malai tikka is best to make with chicken breast or chicken supreme pieces. Otherwise you can use chicken leg boneless as well. Tikka means boneless chunks of meats and malai for cream so the term chicken malai tikka means creamy boneless chicken.
So you can describe malai kabab as a creamy boneless chunks of chicken perfectly cooked, charred and tendered over a charcoal fire tandoor. Rhis chicken malai tandoori is super creamy in taste and so tender that melt in mouth.
Before we jump into the recipe let us look at how nutritious and healthy kebab are. Eating kabab has many heath benefits. They are low in cholesterol and high in protein.
Kabab and tikka are treated as a healthy food because they are cooked using less or no oil. They are cooked in open fire using BBQ or tandoor over low flame heat. Thus they get cooked using their own juice. Those extra cheese, cream and oil are get burnt while cooking. So we can consider it as a healthy food. This is a restaurant style murgh malai kebab recipe.
Chicken malai tikka recipe video
Chicken malai tikka ingredients
Chicken : boneless chicken is best for malai kabab. Either leg boneless or breast boneless can be used. It also work with bone in chicken.
Cream : fresh cream is suitable or a heavy cream.
Cashew nut : good quality cashew nuts gives some extra flavours.
Cheese : any good brand's processed cheese.
Yoghurt : make sure the yoghurt is a hung one.
Green cardamom : a key ingredient which gives it the distinct flavour.
Other : ginger garlic paste, lemon juice, salt and cooking oil.
Kitchen Tip: How to Make Thick Hung Curd at Home
Using hung curd (strained yogurt) is absolutely
mandatory for making good chicken malai tikka. This creamy base is critical for
achieving the correct marinade consistency. If you use regular curd, the excess
water will prevent the spices and cream from adhering to the chicken pieces,
resulting in a thin, runny marinade.
Follow these steps to make creamy and thick hung
curd:
1. Preparation: Take regular curd (yogurt) and tie
it up in a muslin cloth.
2. Squeeze: Gently squeeze out all the water from
the tied-up cloth.
3. Hang: Hang the tied-up curd in a convenient
place, such as on the kitchen tap, to allow the remaining water to drip off.
4. Timing: Leave it like that for at least 4 hours.
Steps to make malai chicken kabab
Preparation
Marinating the chicken for malai kabab
Cut the chicken pieces into bite size pieces and apply salt, lemon juice, ginger garlic paste and a small amount of green chilli paste. In place of green chilli paste you can use white pepper powder. But green chili paste brings the best result for malai tikka. It will also help to decrease the raw chicken smell of the final dish.
In malai tikka we dint use any other spice powder like cumin powder or garam masala as they will change the flavour as well as the colour of the dish.
Making malai masala paste
Soak Cashew nuts in light warm water for 15 minutes. And grate cheese nicely. You can even use small size cubes of cheese. I prefer to use Amul processed cheese while making malai tikka. You can use any cheese.
Now make a fine paste of the Cashew nuts and cheese adding little water in a mixture grinder or blender. Make sure the paste is not watery.
Take the paste in a mixing bowl and add curd, green cardamom powder, salt, fresh cream and oil. Whisk everything together to make the malai tikka masala paste. You can use this masala paste to make malai paneer tikka also
If the malai chicken kabab marination consistency get runny, add some cashew nut paste to get the solid consistency.
Mix the above marinated chicken pieces with this malai masala paste and refrigerated for 3 to 4 hours or overnight.
Raw papaya paste is not used for marination in malai tikka. Instead of it use lemon juice and curd. Raw papaya paste is used for marination in lamb, mutton or beef. Generally not in chicken marination.
Cooking the malai tikka
We need to cook the malai tikka in a low flame heat due to the uses of cream, cashew nuts and cheese. Otherwise the tikka will get burnt soon on high heat.
After the marination time, bring the chicken pieces from the refrigerator and keep at room temperature for 5 minutes.
You can either use iron shewer or wooden sticks to thread the chicken pieces. If using wooden sticks then soak them in water for 15 minutes.
Cooking using Oven
Pre heat the oven to 240°C for 15 minutes and line a baking tray with aluminum foil. Thread the marinated chicken pieces in iron shewer one by one keeping a minimum gap in between them.
Place the shewer over the baking tray and bake or cook for 15 to 20 minutes or till become crisp golden. Brush some oil or butter over the chicken pieces at a interval of 7 to 8 minutes while baking them. This will make the chicken pieces soft and moisture.
Chicken malai tikka on tawa or pan
If you don't have an oven then you can cook this malai tikka on tawa or on gas stove. But you should be very careful while cooking them on a tawa or pan. Because the cream, cheese and cashew nuts paste quickly get burnt and get stick to tawa or pan. And the resulting dish become dark brown.
Before using the tawa, make it non sticky by heating with little oil in high heat flame for one minute. Thereafter lower the flame and add the chicken pieces on it. Roast them over low flame till crisp golden.
Initially the chicken pieces will released moisture and marination so don't get upset cook till everything become dry.
Malai Chicken tandoori
This means to marinate tandoori chicken with the above prepared malai marination. A whole Chicken or part of a whole leg and breast marinated with malai marination and cooked in a clay tandoor till become crisp and juicy.
Similarly you can cook this malai chicken tikka in a charcoal tandoor by threading them in a iron shewer. Place the shewer inside a medium heat tandoor and cook for 10 to 12 minutes or till become crisp golden
Brush some oil or butter while cooking the chicken after at certain interval and rotate the Shewer as well so that the chicken pieces are evenly roast from all sides.
How to Get Authentic Smoky Flavor Indoors (The Dhungar Method)
If you aren't cooking your Chicken Malai Tikka over
an open fire like a tandoor or barbeque, the best way to replicate that real,
smoky, and authentic tikka flavor at home is by using coal to smoke your
chicken. This simple process, sometimes called the Dhungar method, can be done
when the chicken is either raw in the marination or after it has been fully
cooked.
Follow these steps to infuse your chicken with that signature smoky taste:
- Place the chicken pieces (marinated raw chicken or cooked chicken) into a large mixing bowl.
- To hold the coal, create a small platform by using a small steel bowl or by shaping a piece of aluminum foil into a small bowl. Place this platform directly on top of the chicken.
- Heat a single piece of coal over a flame (such as from your stove hob or a lighter) until the coal turns red.
- Carefully place the hot, red coal onto the small steel bowl or foil platform resting on the chicken.
- Pour just a few drops of oil directly onto the hot coal. The coal will begin smoking instantly.
- Immediately cover the large mixing bowl with a tight-fitting lid or plate to trap the smoke inside.
- Allow the chicken to sit, smoking, for approximately 5 to 8 minutes.
- Once the time is up, uncover the bowl, carefully remove the coal and the small bowl/foil, and your chicken will be infused with the authentic smoky tikka flavor
Chicken Malai Tikka ( Murgh Malai Kabab)
Chicken malai tikka is a rich and creamy chicken kebab which is crisp, juicy and tender. Also known as murgh malai kabab, it is made with cheese, cashew nuts and cream based marination.
Ingredients
- 200 gm chicken
- 15–20 cashew nuts
- 1/3 cup grated processed cheese
- 1 tbsp curd (yoghurt)
- 2 tbsp fresh cream
- 1/4 tsp green cardamom powder
- 1/2 tsp cumin (crushed)
- 1/2 tsp Coriander (crushed)
- 1/2 tsp lemon juice
- 1/4 tsp green chili paste or white pepper powder
- 1/4 tsp ginger garlic paste
- 2 tbsp cooking oil or olive oil
- 1/4 tsp salt (or to taste)
- 1 tbsp butter or oil for basting
Instructions
- Cut the chicken pieces into bite-size cubes and apply salt, green chili paste, ginger garlic paste and lemon juice. Marinate for 15–20 minutes.
- Soak cashew nuts for 10 minutes, drain, and grind with cheese to make a fine paste.
- In a mixing bowl, combine the paste with curd, cardamom powder, salt, cream and oil to make the malai marinade.
- Mix the chicken with this marinade. Cover and refrigerate for 3–4 hours.
- Preheat oven to 240°C and line a tray with foil. Thread chicken onto skewers.
- Bake for 15 minutes or until golden. Baste with butter/oil halfway through and turn skewers for even cooking.
- Alternatively, cook on tawa/pan until golden and tender.
Chef's Notes
- Use hung curd instead of regular curd for best results.
- If using wooden skewers, soak them for 15 mins to avoid burning.
📊 Nutrition (Per Serving)
| Calories | 320 kcal |
|---|---|
| Protein | 27g |
| Fat | 22g |
| Carbs | 6g |
Chef's Secret: Preserving the Pristine White Color
Chicken Malai Tikka is known for its distinct white
or "golden white" color, differentiating it from red or yellow
tikkas,,. To maintain this pristine, creamy appearance while ensuring maximum
depth of flavor, you must be careful with your spices.
While your recipe might use basic spice powders
like cumin powder and garam masala,, the "Fatima Cooks" source offers
a superior method:
- The Technique: Instead of using powdered cumin and coriander, coarsely crush the whole seeds in a pestle and mortar.
- The Result (Flavor): Crushing whole seeds immediately before use provides a lot more flavor. The depth of the spices is noticeably more potent than when using pre-ground powder.
- The Result (Color): Using finely powdered cumin and coriander can make the color of the marinade darker. By using coarsely crushed seeds, you help maintain the lighter, cream-tinged-with-green shade of the Malai Chicken Tikka, ensuring the finished dish retains its authentic white aesthetic.
Serving Suggestions
Chicken Malai Tikka is highly versatile and can be
enjoyed in various ways, from a quick appetizer to the centerpiece of a
traditional Indian meal. Here are three distinct ways to serve this creamy,
juicy dish:
1. As an Appetizer or Grilled Snack
Chicken Malai Tikka is a popular appetizer or
snack, especially when grilled on skewers,.
- Classic Accompaniments: The tikkas are excellent when served hot alongside a vibrant green chutney.
- Veggie Skewers: To enhance the visual appeal and add texture, thread vegetables such as bell peppers, zucchini, onions, or mushrooms onto the skewers, ensuring they match the cooking time of the chicken.
2. As a Flavorful Kathi Roll or Wrap
These tikkas can be easily transformed into a
complete, handheld meal, known as a wrap or roll.
- Assembly: To create a wrap, place the cooked tikkas onto homemade chapatti (Indian bread).
- Garnishes: Top the tikkas with sliced onions and lettuce.
- Finishing Touch: Add a dollop of green chutney before rolling and enjoying.
3. As a Complete Traditional Indian Meal
To make Murgh Malai Tikka the main course, pair it
with staple Indian dishes to create a hearty and balanced meal.
- Traditional Pairing: To make it a complete meal, pair the tikkas with panchmel dal and homemade tandoori roti.
- Simple Alternative: Alternatively, the tikkas can be served simply over a bed of rice.
If you love chicken malai tikka then I am sure you would love the recipe of mozzarella chicken kebab and chicken reshmi kabab as well.
Difference between Chicken malai tikka vs chicken tikka
- Chicken malai tikka is a mild creamy chicken kabab whereas chicken tikka is spicy.
- Spice powder like cumin, red chilli powder, turmeric powder and garam masala are used in the marination of chicken tikka but not in chicken malai tikka.
- Cheese cream and cashew nuts are used in chicken malai tikka but not in chicken tikka.
- Chicken tikka is made using tandoori masala and red in color but chicken malai is not and it is golden white in color.
Q1. Why is my Chicken Malai Tikka dry and rubbery, and how do I fix it?
To ensure the chicken is soft and succulent, you can choose boneless
chicken thighs, although chicken breast can also work well. The most crucial
fix is extending the marination time; allow the chicken to marinate for a
minimum of 4 to 6 hours, or preferably overnight, so the tenderizing yogurt and
cream fully soak into the meat.
Q2. Can I make Malai Tikka without an oven or tandoor?
Yes, you
can easily cook Malai Tikka using a non-stick pan (tawa) or a grill pan on your
stovetop. To prevent the creamy marinade from burning, heat the pan with a
little oil, then reduce the flame to low and cook the chicken pieces in a
single layer, ensuring you turn them occasionally until they become crisp
golden and fully opaque.
Q3. What can I use if I don't have heavy cream (malai)?
The
creamy base can be achieved using store-bought fresh cream or by collecting the
malai (thick layer of cream) that sets on top of full cream milk after boiling
and refrigerating it overnight. For added richness and thickness, you can
incorporate ingredients like cashew nuts paste, processed cheese, cream cheese,
or skinned almonds into the marinade.
Q4. How do I get the restaurant-style smoky flavor at home?
You
can replicate the authentic smoky flavor by using the charcoal smoking method,
often called Dhungar. Place a piece of heated, red coal in a small metal bowl
or foil cup inside the bowl with the chicken, drop a few drops of oil onto the
coal, and immediately cover the large bowl tightly for 5–8 minutes. This
technique can be applied either to the raw, marinated chicken or the chicken
once it is cooked.
Q5. Can I freeze the marinated chicken for later?
Absolutely;
the marinated, raw chicken makes an excellent freezer meal and will keep well
in an airtight container for up to one month, or even up to 6–8 months if the
ingredients were very fresh. The cooked Malai Tikka pieces can also be stored
in the freezer for later use, lasting about 2 to 5 months.
Q6. Is this recipe Keto-friendly?
Based on the ingredients and
nutritional breakdown, Chicken Malai Tikka is a high-protein dish that is
generally low in carbohydrates. A typical serving is reported to contain only
about 5 to 10g of carbohydrates, aligning well with low-carb or high-fat
dietary goals.
Q7. Is malai tikka good for health?
There is no doubt that it is a delicious dish, but whether it's considered healthy or not depends on various factors, including how it's prepared and consumed. Here are some considerations:
- The primary ingredient in Chicken Malai Tikka is chicken, which is a good source of lean protein. However, the "malai" or cream used in the recipe can add more calories and saturated fats. You can make it healthier by using low-fat yogurt instead of heavy cream.
- The marinade often includes yogurt, spices, and sometimes oil or butter. Try to use low-fat yogurt and a minimal amount of oil that can make the dish healthier.
- Prefer to grill or baking the chicken is a healthier cooking method compared to deep frying. It reduces the overall calorie content.
- Consider pairing it with a salad or vegetables while serving can add more nutrition to the meal.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!