📝 About This Recipe
Originating from the royal kitchens of North India, Malai Tikka is the sophisticated, velvety cousin of the fiery red Tandoori Chicken. Each morsel of succulent chicken is bathed in a luxurious marinade of heavy cream, hung curd, and aromatic white pepper, resulting in a melt-in-your-mouth texture. Charred to perfection in a clay oven or grill, this dish strikes a sublime balance between smoky depth and delicate, buttery richness.
🥗 Ingredients
The Protein
- 800 grams Chicken Thighs (boneless, skinless, cut into 1.5-inch cubes)
First Marination (The Tenderizer)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best flavor)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Salt (adjust to taste)
Second Marination (The Velvet Base)
- 1/2 cup Hung Curd (Greek Yogurt) (must be thick and strained of all whey)
- 1/4 cup Heavy Cream (chilled)
- 2 tablespoons Cream Cheese (softened; adds a rich tang)
- 3-4 pieces Green Chilies (finely minced into a paste)
- 1 teaspoon White Pepper Powder (keeps the marinade white and elegant)
- 1/2 teaspoon Green Cardamom Powder (freshly ground seeds)
- 1/2 teaspoon Garam Masala (mild blend)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (toasted and crushed between palms)
- 1 tablespoon Cornstarch (helps the marinade cling to the meat)
For 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 dry with paper towels to ensure the marinade adheres properly. Place them in a large glass mixing bowl.
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2
Apply the first marination: rub the ginger-garlic paste, lemon juice, and salt into the chicken. Cover and refrigerate for 30 minutes. This step breaks down the fibers for ultimate tenderness.
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3
In a separate bowl, whisk the hung curd and softened cream cheese until perfectly smooth and lump-free.
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4
Fold in the heavy cream, green chili paste, white pepper, cardamom powder, garam masala, and crushed kasuri methi into the yogurt mixture.
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5
Add the cornstarch to the marinade and whisk again. The cornstarch acts as a binder, preventing the cream from curdling or dripping off during the high-heat cooking process.
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6
Pour this creamy mixture over the chicken. Massage the meat gently to ensure every piece is thoroughly coated. Cover and marinate in the refrigerator for at least 4 hours, though overnight is ideal.
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7
If using wooden skewers, soak them in water for 30 minutes. If using metal skewers, wipe them with a bit of oil.
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8
Preheat your oven to its highest setting (around 250°C/480°F) or prepare a charcoal grill for medium-high heat. If using an oven, place a wire rack over a baking tray.
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9
Thread the chicken pieces onto the skewers, leaving a tiny gap between pieces to ensure the heat circulates and cooks the sides evenly.
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10
Grill or roast the chicken for 10-12 minutes. If using an oven, place the skewers on the wire rack in the top third of the oven.
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11
Remove the skewers briefly and generously brush the chicken with melted butter. This creates that signature 'Tandoori' sheen and adds flavor.
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12
Return to the heat (or turn on the broiler/grill setting in the oven) for another 3-5 minutes until the edges show delicate charred brown spots.
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13
Rest the tikka for 3 minutes before sliding them off the skewers. This allows the juices to redistribute, ensuring the meat stays moist.
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14
Transfer to a serving platter, sprinkle with chaat masala, and garnish with fresh cilantro.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content prevents the meat from drying out under high heat. Ensure your yogurt is truly 'hung' (strained for 2-3 hours) so the marinade is thick like a paste rather than a liquid. Do not skip the second marination time; the fats in the cream and yogurt need time to penetrate the meat fibers. If you don't have a tandoor, use a piece of glowing charcoal in a small bowl placed inside the marinade container for 5 minutes (the Dhungar method) to get that authentic smoky flavor. Use white pepper instead of black pepper to maintain the pristine, creamy white aesthetic of the dish.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Cilantro Chutney to cut through the richness. Pair with buttery Garlic Naan or Roomali Roti for a complete meal. Accompany with a crisp 'Lachha Pyaz' salad (thinly sliced onion rings seasoned with lemon and Kashmiri chili powder). A chilled glass of salty Lassi or a crisp dry Riesling complements the creamy textures beautifully. Serve as an appetizer on a bed of shredded cabbage with lemon wedges on the side.