Malai Tikka
Tender chicken cubes marinated in a cream-cheese-cardamom mixture, then grilled until the edges char. Less spicy than tandoori chicken — this is the mild, rich cousin that even spice-averse eaters love.
Prep Time
19 min
Cook Time
37 min
Servings
2
Calories
385 cal
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Smart Servings Scaler
- Chicken250 g
- Cream¼ cup
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Cream0.25 cup
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Cut 1.5 lb of boneless chicken thigh into 1-inch cubes. Pat dry with paper towels. Sprinkle with 1 teaspoon salt and 1 tablespoon of lemon juice. Let sit 20 minutes — this first marinade tenderizes.
- 2
Make the malai marinade: ½ cup hung yogurt (Greek yogurt or regular yogurt strained for 1 hour through cheesecloth), ¼ cup cream cheese, ¼ cup heavy cream, 2 tablespoons ginger-garlic paste, 1 teaspoon white pepper, ½ teaspoon green cardamom powder, 1 tablespoon cornstarch, 1 teaspoon salt.
- 3
Mix the marinade into the chicken. Refrigerate at least 4 hours, overnight is better. The cornstarch helps the marinade cling and creates the slightly crisp coating when grilled.
- 4
Thread the chicken onto soaked wooden skewers (soak 30 minutes in water first to prevent burning). Leave small gaps between cubes — touching cubes steam each other and don't char properly.
- 5
Heat a grill, grill pan, or oven broiler to its highest setting. Grill the skewers 4-5 minutes per side, turning twice total, until the edges are charred and the chicken is fully cooked (165°F internal).
- 6
Brush with melted butter as soon as they come off the grill — this seals in juice and adds gloss. Serve with sliced raw onion, lemon wedges, and mint chutney.
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💡 Expert Tips
- 1.Use thigh, not breast. Breast turns dry and stringy in the time it takes to develop char. Thighs stay juicy with built-in tenderness.
- 2.Hung yogurt is essential. Regular yogurt has too much water and waters down the marinade. Strain for an hour or use Greek yogurt straight.
- 3.Cornstarch in the marinade is the secret. It creates a slight crust when grilled that locks juice in and forms the appealing char-edges.
- 4.Don't crowd the skewers. Cubes touching each other steam instead of grill. Leave a finger-width gap between each.
🔬 Why It Works
Malai means 'cream' in Hindi — the dish is built around dairy richness rather than spice intensity. Cream cheese and heavy cream coat the chicken in fat that crisps when grilled, creating a thin lacquered shell. White pepper and cardamom provide the subtle warm aromatics typical of Mughlai cuisine. The double-marinade approach (salt + lemon first, then dairy mixture) ensures the salt penetrates throughout while the dairy stays on the surface where it can crisp under direct heat.
Frequently Asked Questions
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4.3
824 home cooks rated this
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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