Malai Chicken Tikka Recipe: Creamy, Tender, and Flavorful

Malai Chicken Tikka
Photo by Mike González: https://www.pexels.com/photo/delicious-indian-meal-with-chicken-tikka-and-rice-30021858/

Malai Chicken Tikka is a popular Indian appetizer made by marinating chicken in a mixture of yogurt, cream, and aromatic spices.

The chicken is then grilled or baked until tender, juicy, and infused with smoky flavors. The creamy marinade not only enhances the chicken’s texture, making it incredibly soft and melt-in-your-mouth but also adds a rich, delicious taste. This dish is a favorite in Indian cuisine, especially in restaurants and homes that love to indulge in flavorful appetizers.

In this detailed recipe, we will guide you step by step to create the perfect Malai Chicken Tikka at home, with tips, alternatives, variations, and more.

Ingredients

For the Chicken Marinade:

  • 500g boneless chicken (cut into bite-sized cubes)
  • 3 tablespoons thick yogurt (use full-fat for a creamier texture)
  • 2 tablespoons fresh cream
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust based on spice preference)
  • Salt to taste
  • 2 tablespoons kasuri methi (dried fenugreek leaves)
  • 1 tablespoon rice flour or cornstarch (optional, for extra tenderness)
  • 2 tablespoons melted butter or oil (for grilling or baking)

For the Garnish:

  • Fresh cilantro (chopped)
  • Lemon wedges
  • Onion rings (optional)

Serves

This recipe serves 4 people.

Step-by-Step Instructions

Step 1: Preparing the Chicken

  1. Cut and Clean: Start by cutting the boneless chicken into bite-sized cubes. Ensure the chicken is of uniform size so that it cooks evenly.
  2. Score the Chicken: Using a sharp knife, make small incisions on the surface of each chicken piece. This will allow the marinade to penetrate deep into the chicken, making it tender and flavorful.

Step 2: Preparing the Marinade

  1. Mix the Marinade Ingredients: In a large mixing bowl, combine yogurt, fresh cream, ginger-garlic paste, lemon juice, garam masala powder, coriander powder, cumin powder, turmeric powder, red chili powder, salt, and kasuri methi.
  2. Add Rice Flour (Optional): For extra tenderness, add rice flour or cornstarch to the marinade. This helps the chicken retain moisture during the cooking process.
  3. Combine Well: Whisk the ingredients together until smooth. The consistency should be thick enough to coat the chicken pieces properly. Adjust by adding more cream or yogurt if needed.

Step 3: Marinating the Chicken

  1. Coat the Chicken: Add the chicken cubes to the marinade and mix well to ensure every piece is evenly coated.
  2. Marinate: Cover the bowl and refrigerate the chicken for at least 2 hours, preferably overnight. The longer the chicken marinates, the more flavorful and tender it becomes. If you are short on time, even 30 minutes will make a difference.

Step 4: Cooking the Malai Chicken Tikka

Option 1: Grilling

  1. Preheat the Grill: Preheat your grill or barbecue to medium-high heat.
  2. Skewer the Chicken: Thread the marinated chicken pieces onto metal or wooden skewers. If using wooden skewers, soak them in water for 30 minutes before threading the chicken to prevent them from burning.
  3. Grill the Chicken: Place the skewers on the grill and cook the chicken for about 15-20 minutes. Turn the skewers every 5 minutes to ensure the chicken cooks evenly on all sides. Brush the chicken with melted butter or oil during grilling to keep it moist.
  4. Check for Doneness: The chicken should be slightly charred and cooked through. You can check the internal temperature with a meat thermometer; it should reach 165°F (74°C) for fully cooked chicken.

Option 2: Baking (Oven Method)

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Arrange the Chicken: Place the marinated chicken pieces on the baking sheet in a single layer.
  3. Bake the Chicken: Bake for 15-20 minutes, flipping the chicken halfway through for even cooking. Brush the chicken with melted butter or oil during baking to ensure a tender result.
  4. Optional: Broil for Crispiness: For an extra crispy exterior, switch your oven to broil for the last 2-3 minutes of cooking.

Option 3: Pan-Frying

  1. Heat the Pan: Heat a non-stick or cast-iron pan with 1-2 tablespoons of oil on medium heat.
  2. Cook the Chicken: Add the marinated chicken pieces and cook in batches to avoid overcrowding. Cook for about 5-7 minutes per side until the chicken is golden brown and cooked through.
  3. Rest the Chicken: Once cooked, remove the chicken from the pan and let it rest for a few minutes before serving.

Serving Suggestions

  • With Roti or Naan: Malai Chicken Tikka pairs beautifully with naan or roti, allowing you to scoop up the flavorful chicken and enjoy it with soft, warm bread.
  • With Rice: Serve with jeera rice or biriyani rice for a complete meal. The subtle, creamy flavors of the chicken complement the aromatic rice.
  • With Salad and Raita: A refreshing cucumber and onion salad with a yogurt-based raita (mint or cucumber) is a perfect balance to the richness of the chicken.
  • As a Starter or Snack: Enjoy it as an appetizer, served with lemon wedges and a sprinkle of fresh cilantro on top.

Tips for Perfect Malai Chicken Tikka

  1. Use Full-Fat Yogurt and Cream: For a rich and creamy texture, always use full-fat yogurt and fresh cream. Low-fat alternatives can make the marinade too thin and affect the texture.
  2. Marinate Longer for Best Results: Marinate the chicken for at least 2 hours, but overnight is ideal for maximum tenderness and flavor infusion.
  3. Do Not Overcrowd the Cooking Surface: Whether you’re grilling, baking, or frying, make sure the chicken pieces have enough space. Overcrowding can result in uneven cooking and soggy chicken.
  4. Control the Heat: While grilling or baking, keep an eye on the chicken to prevent burning. If you prefer a more smoky flavor, cook the chicken on higher heat, but ensure you turn it frequently to avoid charring.
  5. Baste with Butter: Regularly baste the chicken with butter or oil while grilling or baking. This keeps it moist and prevents it from drying out.
  6. Skewer with Wooden or Metal Skewers: Metal skewers help cook the chicken more evenly, while wooden skewers give it a traditional look. Soak wooden skewers in water for 30 minutes to prevent burning.

Healthier Alternatives

  1. Low-Fat Dairy: For a healthier version, use low-fat yogurt and reduce the amount of cream in the marinade. You can also opt for almond or coconut milk cream for a dairy-free alternative.
  2. Grill or Bake Instead of Frying: Grilling or baking the chicken with minimal oil reduces the fat content while still providing that smoky, delicious flavor.
  3. Use Lean Chicken Cuts: Instead of using thighs, use chicken breasts to make the dish leaner. However, breasts can be drier, so careful marination is key to maintaining moisture.

Creative Variations

  1. Malai Paneer Tikka: Replace chicken with paneer for a vegetarian alternative. The creamy marinade works equally well with paneer, creating a melt-in-the-mouth experience.
  2. Tandoori Malai Chicken Tikka: For an added smoky flavor, cook the marinated chicken on a charcoal grill or in a tandoor oven. This adds an extra layer of depth to the dish.
  3. Malai Chicken Tikka with Cashews: Add ground cashew nuts to the marinade for a richer texture and a slightly sweet taste.
  4. Malai Chicken Tikka Skewers with Vegetables: Alternate chicken pieces with vegetables like bell peppers, onions, and tomatoes on the skewers for added color and flavor.

Common Mistakes to Avoid

  1. Not Using Thick Yogurt: Thin yogurt can dilute the marinade and result in a less creamy texture. Always use thick, full-fat yogurt for the best results.
  2. Under or Over-Marination: Marinating the chicken for too little or too long can affect the flavor and texture. Stick to the recommended marination time for the best outcome.
  3. Overcooking the Chicken: Chicken that is cooked for too long will dry out. Be mindful of the cooking time and temperature to keep the chicken juicy and tender.
  4. Skipping the Resting Time: After cooking, allow the chicken to rest for a few minutes to retain its juices and flavor.
  5. Using Low-Quality Cream: The quality of cream impacts the overall taste of the dish. Use fresh, high-quality cream to get the desired creamy texture.

History of Malai Chicken Tikka

1. Origins in Mughal Cuisine

Malai Chicken Tikka traces its roots back to the rich, flavorful cooking traditions of the Mughal Empire. The Mughals introduced the concept of marinated meats, cooked with rich yogurt and spices, which evolved into the popular tandoori cooking style. Chicken Tikka, as we know it today, was likely a result of the culinary fusion between Persian, Central Asian, and Indian flavors, brought to India during the Mughal era.

2. Development of Malai Tikka

While traditional chicken tikka was marinated in yogurt, spices, and mustard oil, the Malai Chicken Tikka variant became popular due to the addition of cream and richer dairy ingredients. This made the dish more indulgent and accessible to those who preferred a milder, creamier version of the spicier tandoori chicken.

3. Popularization in Indian Cuisine

Over time, Malai Chicken Tikka became a favorite in Indian homes, restaurants, and dhabas (roadside eateries). It is especially popular as a starter or appetizer during special occasions and festivals. Today, it enjoys popularity not only in India but globally, being featured on the menus of Indian restaurants around the world.

FAQs about Malai Chicken Tikka

1. Can I make Malai Chicken Tikka without a tandoor?

Yes, you can grill or bake the chicken in a regular oven. The tandoor adds a smoky flavor, but grilling or baking also yields delicious results.

2. What should I serve with Malai Chicken Tikka?

You can serve it with naan, roti, rice, or a simple salad. It also goes well with a side of yogurt-based raita.

3. How do I store leftover Malai Chicken Tikka?

Store leftover chicken in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or microwave before serving.

4. Can I freeze Malai Chicken Tikka?

Yes, you can freeze the marinated chicken before cooking it. Simply place the marinated chicken in a ziplock bag or airtight container and freeze it. When ready, thaw and cook as usual.

5. Is Malai Chicken Tikka spicy?

The spiciness can be adjusted based on your preference. You can reduce the amount of red chili powder for a milder version.

6. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but ensure it is cooked properly. Bone-in pieces take a little longer to cook.

7. What can I substitute for cream?

You can use Greek yogurt or cashew cream as a dairy-free alternative for a lighter version.

8. Can I use chicken breast for Malai Chicken Tikka?

Yes, you can use chicken breast, though it may be a bit drier than thighs. Be sure to marinate the chicken well to keep it tender.

9. Why is my chicken not tender?

If the chicken is not tender, it might not have marinated long enough, or it may have been cooked at too high a temperature.

10. What’s the best way to get a smoky flavor?

To achieve a smoky flavor, you can use a charcoal grill or smoke the cooked chicken with a piece of hot charcoal and ghee in a covered pot.

Malai Chicken Tikka is a delightful, creamy, and tender dish that’s perfect for any occasion. With the right marinade, cooking method, and a few simple tricks, you can make this mouthwatering dish at home. Experiment with variations, serve it with your favorite sides, and impress your guests with this irresistible appetizer. Enjoy the rich, flavorful experience of Malai Chicken Tikka!