Meal Prep · Indian
Malai Chicken Tikka
Experience the melt-in-your-mouth creaminess of this classic Indian grilled chicken dish.
Ingredients
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Step-by-step- In a large bowl, combine yogurt, heavy cream, cream cheese (if using), ginger-garlic paste, chopped green chili, white pepper powder, cardamom powder, garam masala, nutmeg powder, lemon juice, and salt. Mix well to form a smooth marinade.
- Add the chicken cubes to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, for best flavor and tenderness.
- Preheat your oven to 200°C (400°F) or prepare your grill/grill pan to medium-high heat. If using skewers, thread the marinated chicken pieces onto them, ensuring not to overcrowd.
- Brush the chicken pieces lightly with oil or melted butter.
- Bake in the preheated oven for 20-25 minutes, flipping halfway, until cooked through and lightly charred. If grilling, cook for 3-4 minutes per side until golden brown and tender with nice grill marks.
- Remove from oven or grill, sprinkle with chaat masala and fresh coriander leaves. Serve hot with mint chutney, sliced onions, and lemon wedges.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Fat | 20 g |
| Carbohydrates | 5 g |
| Sodium | 450 mg |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked Malai Chicken Tikka in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 2 months
Freeze cooked and cooled chicken tikka in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheat Oven/Microwave/Stovetop
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through, or microwave in short bursts until hot. For stovetop, gently warm in a pan with a splash of water or broth to prevent drying.
Chef’s Corner
- For the creamiest texture, use full-fat Greek yogurt and heavy cream. Greek yogurt is thicker and prevents the marinade from becoming watery, ensuring it clings better to the chicken.
- Marinate the chicken for at least 4 hours, or ideally overnight, to allow the flavors to deeply penetrate the meat, resulting in a more tender and flavorful tikka.
- Avoid overcrowding the skewers or baking sheet/grill pan. Give the chicken pieces space to cook evenly and develop a nice char, rather than steaming, which can make them rubbery.
- A touch of cream cheese in the marinade adds an extra layer of richness and helps in achieving that signature ‘malai’ (creamy) texture and keeps the chicken incredibly moist.
