Chicken or Murg malai tikka recipe is boneless chicken cubes (called boti or tikka) marinated in cream (called malai) and spices. This is a creamy milder version of the traditional spicy Tikka.
Since this is not a traditional recipe, it has many versions and is very versatile. There are three factors to the best chicken malai tikka recipe.
Key Hints for Malai Tikka Recipe
- Tender Succulent Chicken: Chicken should be marinated using a tenderizer such as raw papaya or meat tenderizer. If you can plan fairly far ahead and marinate for 12-16 hours in the fridge, you might consider skipping the meat tenderizer.
- Cream factor AKA Malai: Cream is added for cream factor, cream cheese or milk powder or other cheeses for extra deliciousness. Greek yogurt or thick yogurt will also give you a creamy and tangy flavor.
- Aromatic spices and flavors: Roasted cumin, garlic, onion and green chillies are essential for malai boti marinade. Making this recipe taste just like it does in a restaurant is a chicken stick or cube.
Ingrediants for Malai Tikka Recipe
- Garlic paste
- Papaya paste
- Chicken cube
- Green chili paste
- Chopped onion
- Lemon and
Helping Points for Malai Tikka Recipe
- Chicken: Use boneless thigh pieces for best flavor. If using chicken breast pieces for juicy tender chicken, marinate longer than overnight. You can easily adapt this recipe to any cut of chicken, boneless chicken cubes, chicken thigh or chicken breast is a favorite.
- Greek yogurt: If you don’t have Greek yogurt, put plain yogurt in a fine strainer and let the water drain for 10 minutes. Use this thick yogurt in a recipe.
- Onion: You can replace chopped onion with ½ tablespoon of onion powder.
- Raw Papaya Paste: is simply raw green papaya processed into a paste. It is used in Indian cuisine to tenderize meat. You can also use a meat tenderizer powder.
- Spices: Roasted and ground cumin and coriander taste amazing in this recipe. But to keep the recipe simple, I used regular cumin and coriander.
How to Make Malai Tikka
This is a very simple and quick recipe that is delicious and goes well with everyday meals.
- Wash and dry the chicken cubes. (If using chicken breasts, wash and dry the chicken breasts first, then cut into 1-inch cubes.)
- Add the first set of ingredients and mix well. (The tenderizer needs at least 45 minutes to work, so the idea is to apply the tenderizer and available spices as soon as possible to save time.)
- Then I assembled the remaining ingredients that needed to be chopped. I mixed it with yogurt, cream cheese and cream.
- And add this marinade to the chicken as well. (You can actually mix all the marinade ingredients together and apply in one go, I’m just separating the steps to save time.)
- Mix well and marinate the chicken for a total of at least 45 minutes or preferably 2 hours. You can marinate it up to 12 hours in advance and store it in the fridge.
- Thread the chicken onto wooden skewers. (Grilling and baking instructions are above in the FAQ section.)
- Grill the malai tikka chicken skewers in a non-stick pan. Heat the oil and put the tikka skewer in it. Cover the skewers with a lid and let them cook for 3-4 minutes on a medium flame. Then remove the lid and cook on high for 1-2 minutes until the water dries up and the tikka turns slightly golden.
- Serve immediately or you can smoke with hot charcoal for 2 minutes and drizzle with oil and serve. (Try preparing a serving plate with the vegetables and heating the charcoal before frying so you can smoke and serve immediately.)