Meal Prep · North Indian
Malai Tikka
Creamy, succulent chicken tikka marinated in a rich blend of yogurt, cream, and aromatic spices, grilled to perfection.
Ingredients
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Step-by-step- In a large bowl, combine hung curd, fresh cream, ginger-garlic paste, cashew paste, green chili paste, white pepper powder, garam masala, cardamom powder, nutmeg powder, lemon juice, and salt. Mix thoroughly to form a smooth marinade.
- Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, for optimal flavor and tenderness.
- Preheat your oven to 200°C (400°F) or prepare your grill for medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
- Grill or bake the chicken for 15-20 minutes, turning occasionally and basting with melted butter or oil, until the chicken is cooked through, tender, and slightly charred on the edges.
- Remove from heat, sprinkle with fresh chopped coriander, and serve hot with mint chutney and sliced onions.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 32 g |
| Fat | 24 g |
| Carbohydrates | 10 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Malai Tikka in an airtight container in the refrigerator.
Freezer Up to 2 months
Place cooled Malai Tikka in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave/Oven
Reheat on the stovetop over medium heat with a splash of water, in the microwave on medium power, or in an oven at 180°C (350°F) for 10-15 minutes until heated through.
Chef’s Corner
- **Marination is Key**: For the most tender and flavorful Malai Tikka, marinate the chicken for at least 4 hours or, ideally, overnight. This allows the flavors to deeply penetrate the chicken.
- **Use Hung Curd**: Ensure your yogurt is thick (hung curd or Greek yogurt) to prevent the marinade from becoming watery, which helps it cling better to the chicken.
- **Don’t Overcook**: Chicken tikka can dry out quickly. Cook until just tender and slightly charred. An internal temperature of 74°C (165°F) indicates it’s done.
- **Achieve the Char**: A little charring on the edges adds a beautiful smoky flavor. Use a grill, oven broiler, or a hot pan to get those desirable browned spots.
