This recipe for Chicken Malai Tikka, which is lesser known outside of Pakistan and India, is definitely one you want to save. Marinate and cook the juiciest chicken in 45 minutes, from start to finish.
Malai refers to heavy whipping cream, a key ingredient in this recipe. The fat in the cream, combined with a few key ingredients, makes the chicken so juicy. Many modern versions of this recipe use cream cheese or shredded mozzarella cheese instead of cream.
While you can use those if you prefer, I find that the traditional ingredients I've used here yield the best results. My goal, as always, is to present you with as authentic a recipe as possible and to recreate the flavors of restaurant and childhood favorites at home.
I usually serve the chicken malai tikka with tamarind chutney, naan, kachumber salad, and Pakistani-style corn on the cob. Sometimes, I add the chicken to a salad, like my Thai chicken salad with mango or grilled peach salad.
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Why you'll love this chicken malai tikka
- Unusual flavor - This mildly spicy recipe yields the juiciest meat with a smoky aroma that you will love.
- Short prep and cook time - This recipe requires only 30 minutes to marinate and 15 minutes to cook. I can usually whip this up in no time!
- Multiple cooking methods - While grilling these chicken skewers is preferred, using a stovetop skillet or grill pan, air-frying them, or baking them in the oven are all great options.
- The perfect grilling recipe - I love to use my grill in spring, summer, and even early fall. This chicken malai tikka and my seekh kebab are my two go-to recipes.
Ingredient notes
- Chicken - I use chicken tenderloins for most of my recipes. They are juicier and faster to cook on the grill than chicken breasts. If you need any convincing, Martha Stewart puts it in great perspective.
- Yogurt - I like plain, full-fat yogurt for its creamy texture.
- Cream - Heavy whipping cream is one of the key ingredients in this recipe, and I don't recommend substituting it.
- Gram flour - Known as besan in South Asia, has a nutty flavor and helps bind all the ingredients, so the marinade sticks to the chicken.
- Kiwi - This helps tenderize the chicken and is the key to a short marination time.
- Lemon - Lemon is also a tenderizer, and when paired with the kiwi, results in tender, juicy chicken.
- Spices - You'll need a few easy-to-source spices: white and black pepper, garam masala, cumin powder, and salt.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
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Substitutions & variations
- Sub the cream - Although I don't recommend substituting the cream, we all have those days when we're out of that one ingredient. Combine ⅓ cup butter and ⅔ cup milk and use as needed for this recipe.
- Add cornflour - If necessary, this can be used in place of the gram flour. It will slightly change the taste of the chicken but will help the marinade stick to the meat.
- Use vinegar - Plain white distilled vinegar makes a great substitute for lemon.
Step-by-step instructions
First step - Mix all the ingredients, including the cooking oil, in a large container to make the marinade. At this point, soak your skewers in water.
Second step - Cut each tenderloin into two pieces and toss the chicken in the marinade. Refrigerate for 30 minutes.
Third step - Place the chicken on the skewers, ensuring not to overcrowd each skewer.
Fourth step - Cook using your preferred method per the recipe card's instructions.
Tips for cooking chicken malai tikka
- Spices - Since there are only a handful of spices in this recipe, roast and grind as many as possible. Spice powders that have been sitting on the shelf for a long period lose their taste and aroma.
- Kiwi - While this is an essential ingredient in this recipe, don't marinate the chicken for more than 30 minutes, as it can make the meat too mushy.
- Smoke the meat - If you're not grilling the chicken, use a popular South Asian smoking technique called "dum" to add a smoky flavor to the meat. Check out my dum ka keema recipe for details on how to do this.
Recipe FAQS
This recipe is great as part of a weekly meal plan. I often marinate a large batch and freeze it in portions. The best way is to prepare the marinade using everything BUT the kiwi. Defrost the chicken in the fridge the night before you cook, and add the kiwi paste 30 minutes before cooking it.
Definitely! Substitute the chicken with Paneer or tofu and use cashew yogurt and cream instead of the dairy.
The chicken malai tikka can be used to make a wrap or sandwich with cilantro mint chutney or raita, served as a bowl with basmati rice and green beans, or with some tomato rasam and lentils.
Cooked chicken malai tikka can be stored in the fridge in an airtight container for up to 3 days or frozen for up to 3 months.
Other grilled recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
Malai Chicken Tikka
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Ingredients
- 2 lb chicken tenderloins
- 2 tsp garlic paste
- 2 tsp ginger paste
- ¼ cup cooking oil
- 2 serrano chilies (see notes)
- 1 lemon
- 1 kiwi (see notes)
- ½ cup full fat yogurt
- ⅔ cup heavy whipping cream
- 2 tsp salt
- 1 tsp garam masala
- 2 tsp cumin powder
- 1 tsp white pepper
- 1 tsp black pepper
- 2 tbsp gram flour
Smoking (optional)
- 1 piece charcoal (see notes)
- ⅛ cup cooking oil
Instructions
- Cut each tenderloin into 2 pieces and set aside.
- Place your wooden skewers in water. (see notes)
- Chop and crush your serranos into a paste. (see notes)
- Peel and mash the kiwi to make a paste. (see notes)
- Add all of the ingredients into a mixing bowl and whisk well.
- Add the marinade to the chicken, cover, and refrigerate.
- After 30 minutes, remove the chicken and add it to the skewers.
- Preheat your grill to 450 degrees, then reduce the temperature to 375 degrees to cook the skewers. Turn the skewers at intervals and use a thermometer to check for doneness - 165 degrees fahrenheit. (see notes)
Smoking (optional)
- At the time that you start cooking the chicken, take a single charcoal and light it on a gas stove or burner.
- When the coal is well-lit, it should be grey and ashy on at least 80% of its surface place it in a small bowl.
- Place the chicken in a cooking pot, along with the bowl.
- Pour the oil on it slowly, and once the charcoal starts smoking, place the lid on it and let it sit for 10-15 minutes.
- Discard the charcoal and oil and serve the chicken with your favorite sides.
Notes
- Air fryer - This is my preferred cooking method when grilling isn't an option. I use an Air fryer oven that I have had for years and love. It allows me to cook fairly large quantities in one go, which is ideal for my family. Set the air fryer at 400 degrees Fahrenheit and preheat for 5 minutes. Cook the chicken for 15 minutes, flipping the skewers halfway through.
- Stovetop - If I use a stovetop for the chicken, I cook it in a Grill Pan. This helps give it a little char and some sear marks.
- Oven - This is my least favorite method because it's hard to get a good char on the chicken, but if this is the most convenient method for you, then by all means, opt for it. Preheat the oven to 400 degrees Fahrenheit and bake for 20 minutes, followed by a 2-minute broil on each side to give it some color.
Fiona
Thank you for posting this lovely recipe which is so simple to make. I really appreciate all the tips and details that you include in this recipe Nosheen. I love that you share family recipes here which means that they are doable in my own kitchen and always turn out perfectly. Love your Blog!
Nosheen Babar
Thank you for trying the recipe and leaving a lovely review. I'm so glad you found the recipe easy to make.