Meal Prep · Indian
Chicken Malai Tikka
Creamy, succulent chicken marinated in a rich blend of yogurt, cream, and aromatic spices, grilled to perfection.
Ingredients
Tap to check offMethod
Step-by-step- In a large bowl, combine yogurt, heavy cream, ginger-garlic paste, lemon juice, green chili paste (if using), black pepper, cardamom powder, cumin powder, nutmeg powder, kasuri methi, and salt. Mix well to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, for best flavor.
- Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. If using an oven, line a baking tray with foil and place a wire rack on top.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece to ensure even cooking.
- Grill the skewers for 15-20 minutes, turning occasionally and basting with melted butter or oil, until the chicken is cooked through, tender, and slightly charred at the edges. If baking, place skewers on the wire rack and bake for 20-25 minutes, flipping halfway and basting, until golden brown and cooked.
- Remove from heat, sprinkle with chopped fresh coriander, and serve hot with mint chutney or a side salad.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 25 g |
| Carbohydrates | 6 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Chicken Malai Tikka in an airtight container in the refrigerator.
Freezer Up to 3 months
Freeze cooked chicken pieces in an airtight freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave/Oven
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes, or gently warm in a pan on the stovetop, or microwave until heated through.
Chef’s Corner
- Marinate the chicken for a minimum of 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat and ensure maximum tenderness.
- For an authentic smoky flavor, you can perform a ‘dhungar’ (smoke infusion) by placing a small bowl with a hot charcoal piece and a drizzle of ghee/oil in the covered chicken container for a few minutes after cooking.
- Avoid overcrowding the skewers or the baking tray/grill, as this can steam the chicken instead of grilling it, preventing a desirable char.
- If you don’t have an oven or grill, you can cook the chicken in a heavy-bottomed pan or cast-iron skillet over medium-high heat until cooked and lightly browned on all sides.
