📝 About This Recipe
Experience the epitome of Mughlai luxury with these succulent, melt-in-your-mouth chicken kebabs. Marinated in a velvety blend of heavy cream, hung curd, and aromatic spices, this 'Malai' (cream) tikka is celebrated for its ivory color and mild, sophisticated flavor profile. Unlike its fiery red cousins, this dish relies on the subtle warmth of white pepper and green chilies to create a masterpiece of Indian appetizer craftsmanship.
🥗 Ingredients
Main Protein
- 800 grams Chicken Thighs (boneless, skinless, cut into 1.5-inch cubes)
First Marination
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (or to taste)
Second Marination (The Malai Base)
- 1/2 cup Hung Curd (Greek Yogurt) (thick, with all whey drained out)
- 1/4 cup Heavy Cream (high fat content for richness)
- 2 tablespoons Processed Cheese (grated into a fine paste (Amul or similar))
- 2 tablespoons Cashew Paste (soaked cashews blended with a little water)
- 3-4 pieces Green Chilies (finely minced or pasted)
- 1 teaspoon White Pepper Powder (essential for maintaining the white color)
- 1/2 teaspoon Green Cardamom Powder (freshly ground seeds)
- 1/2 teaspoon Garam Masala (mild blend)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 tablespoon Cornstarch (helps the marinade cling to the meat)
Basting and Garnish
- 3 tablespoons Unsalted Butter (melted, for basting)
- 1 teaspoon Chaat Masala (for sprinkling at the end)
- 2 tablespoons Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Pat the chicken cubes completely dry with paper towels. This ensures the marinade sticks and doesn't become watery.
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2
In a large bowl, mix the chicken with ginger-garlic paste, lemon juice, and salt. Set aside for 20 minutes; this 'first marination' tenderizes the meat fibers.
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3
In a separate mixing bowl, prepare the second marinade by whisking the hung curd, heavy cream, and processed cheese paste until smooth and lump-free.
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4
Add the cashew paste, minced green chilies, white pepper, cardamom powder, garam masala, and crushed kasuri methi to the cream mixture.
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5
Fold in the cornstarch and mix well. The marinade should be thick and velvety, similar to the consistency of pancake batter.
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6
Drain any excess liquid from the first marination bowl and pour the cream marinade over the chicken. Coat each piece thoroughly.
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7
Cover and refrigerate for at least 4 hours, though overnight is ideal for the flavors to penetrate deep into the chicken.
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8
If using wooden skewers, soak them in water for 30 minutes. If using metal skewers, wipe them with oil.
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9
Preheat your oven to 220°C (425°F) or prepare a charcoal grill for medium-high heat. Thread the chicken onto skewers, leaving a tiny gap between pieces for even cooking.
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10
Place skewers on a baking rack over a tray. Bake for 12-15 minutes, turning halfway through. The chicken should be just cooked through and opaque.
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11
Switch the oven to 'Broil' or 'Grill' mode for the last 2-3 minutes. Baste the chicken generously with melted butter and cook until light golden charred spots appear.
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12
Remove from heat and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring maximum juiciness.
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13
Carefully slide the chicken off the skewers onto a serving platter. Sprinkle with chaat masala and fresh cilantro while still hot.
💡 Chef's Tips
Use chicken thighs instead of breast; the higher fat content is essential for that signature 'Malai' silkiness. Do not skip the cheese paste; it provides a unique salty richness and helps create the characteristic creamy coating. If you don't have white pepper, use very little black pepper to avoid darkening the beautiful white color of the tikka. To get a smoky restaurant flavor at home, use the 'dhungar' method: place a hot piece of charcoal in a small bowl inside the marinating container, drop a tsp of ghee on it, and seal the lid for 5 minutes. Ensure the yogurt is truly 'hung' (strained for 4-5 hours) so the marinade doesn't slide off the chicken during cooking.
🍽️ Serving Suggestions
Serve with a refreshing Mint-Coriander Chutney and thinly sliced red onion rings soaked in ice water. Pair with warm, buttery Garlic Naan or Roomali Roti to soak up any residual creaminess. A side of Lachha Salad (spiralized onions with lemon and green chili) provides the perfect acidic crunch to cut through the richness. Accompany with a chilled glass of salty Lassi or a crisp dry White Wine like Chenin Blanc. Serve as an appetizer followed by a light vegetable Pulao.