Chicken Malai Tikka is a creamy Indian chicken starter made with boneless chicken, thick yogurt, cream, cheese, mild spices, and a little mustard oil or ghee. The chicken is marinated in two stages before being cooked until lightly charred and fully tender.
This version can be prepared in the oven, air fryer, pan, or tandoor, making it practical for a home kitchen.
Chicken Malai Tikka is a mild, creamy variation of chicken tikka. Unlike spicy versions that rely heavily on chili and tandoori spices, malai tikka gets much of its character from hung curd, cream, cheese, cardamom, and white pepper.
Boneless chicken thighs are a good choice because they remain moist during cooking, although chicken breast can also be used with careful cooking.
Chicken Malai Tikka has a mild, creamy and savory flavor. Yogurt and lemon add a little acidity, while cream and cheese give the marinade richness. Cardamom and white pepper add gentle aromatic notes without making the dish very spicy.
The finished chicken should be tender inside with lightly browned edges.
The two-stage marinade gives the chicken better flavor and coating.
The first marinade combines lemon juice, salt, white pepper and ginger-garlic paste. The chicken rests in this mixture for 15–20 minutes.
The second marinade contains the creamy ingredients and spices. After the chicken is coated, it is refrigerated for at least 4 hours or overnight.
This also gives the thick marinade enough time to cling to the chicken before cooking.
Add lemon juice, salt, white pepper powder, and ginger-garlic paste to a bowl. Mix well.
Add the 500 g chicken pieces and coat them evenly. Leave the chicken to rest for 15–20 minutes.
In another bowl, whisk together hung curd or thick Greek yogurt, fresh cream/malai, grated processed cheese, cornflour, garam masala, cardamom powder, chopped green chilies, mustard oil or ghee, and salt.
Mix until the marinade is smooth and evenly combined.
Add the chicken from the first marinade to the second marinade. Coat every piece thoroughly.
Cover and refrigerate for at least 4 hours or overnight.
Oven:
Preheat the oven to 220°C/430°F. Arrange the marinated chicken on skewers or a wire rack. Bake for 15–18 minutes, turning halfway through. Broil for the final 2–3 minutes for light browning.
Air Fryer:
Preheat the air fryer to 200°C/392°F. Place the chicken in a single layer and air fry for 12–15 minutes, turning halfway. Lightly spray with oil if needed.
Pan-Grill:
Heat a non-stick pan with a little ghee. Cook the marinated chicken over medium heat, turning occasionally, until golden and completely cooked.
Traditional Tandoor:
Thread the chicken onto skewers and roast for 10–12 minutes, turning once. Brush with ghee while cooking.
The chicken should reach an internal temperature of 165°F/74°C.
Brush the cooked chicken with melted butter or ghee. Sprinkle with chaat masala and garnish with coriander or mint.
Serve hot with mint chutney, onion rings, and lemon wedges.
Serve Chicken Malai Tikka immediately while hot with:
Use 500 g boneless chicken thighs or chicken breasts, cut into medium-sized pieces. Thighs are more forgiving because they contain more fat and are less likely to become dry.
Hung curd or thick Greek yogurt provides acidity and helps create a thick marinade. Avoid using very watery yogurt because it can make the coating too loose.
Cream gives the tikka its characteristic richness. Use regular fresh cream or malai.
A small amount of grated processed cheese adds richness and helps give the cooked chicken a creamy coating.
Cornflour helps the marinade cling to the chicken and contributes to the browned exterior.
These provide the gentle aromatic flavor associated with this mild style of tikka without relying on a large amount of chili.
The recipe uses two stages.
First, combine the chicken with lemon juice, salt, white pepper powder and ginger-garlic paste. Mix well and let it rest for 15–20 minutes.
For the second marinade, whisk together hung curd, fresh cream, grated cheese, cornflour, garam masala, cardamom powder, chopped green chilies, mustard oil or ghee, and salt.
Add the chicken to the second marinade and coat every piece thoroughly.
Cover and refrigerate for at least 4 hours or overnight.
You can use several cooking methods. Whichever method you choose, cook the chicken until it reaches a safe internal temperature of 165°F (74°C).
Preheat the oven to 220°C (430°F).
Arrange the marinated chicken pieces on skewers or a wire rack with space between them.
Bake for 15–18 minutes, turning halfway through.
For lightly charred edges, broil for the final 2–3 minutes, watching closely so the creamy marinade does not burn.
Preheat the air fryer to 200°C (392°F).
Arrange the chicken in a single layer without overcrowding.
Air fry for 12–15 minutes, turning halfway through. A light spray of oil can help with browning.
Heat a non-stick pan with a little ghee.
Place the marinated chicken pieces in the pan and cook over medium heat, turning occasionally.
Continue cooking until the chicken is browned on the outside and fully cooked inside.
Thread the chicken onto skewers and roast in a hot tandoor for 10–12 minutes, turning once.
Brush with ghee while cooking.
A few simple techniques make a noticeable difference:
Chicken is safely cooked when the thickest part reaches 165°F (74°C).
Yes. Chicken breast works well, but it is leaner than thighs and can dry out more easily.
Cut the breast into evenly sized medium pieces and monitor the cooking time carefully. Remove the chicken once it reaches 165°F (74°C) internally.
Yes.
Cheese contributes richness to the marinade, but you can omit it if needed. The final texture and flavor will be slightly different, but the yogurt and cream still provide a creamy coating.
Yes. Air frying is one of the easiest home methods.
Preheat the air fryer to 200°C (392°F) and cook the marinated chicken for 12–15 minutes, turning halfway through.
Cooking time can vary between air fryers and depending on the size of the chicken pieces, so check for doneness rather than relying only on the clock.
Chicken Malai Tikka works well as a starter with:
For a simple serving plate, arrange the hot tikka with onion rings, lemon wedges and mint chutney.
Allow leftover chicken to cool and transfer it to an airtight container.
Store it in the refrigerator for up to 3 days.
Reheat gently in an oven, air fryer or pan until the chicken is thoroughly hot. Avoid repeatedly reheating the same portion because this can affect the texture.
Yes.
The second marinade can be refrigerated with the chicken overnight. This is useful when preparing the dish ahead for a meal or gathering.
Keep the marinated chicken refrigerated until you are ready to cook it.
Thin yogurt can make the marinade loose and difficult to keep on the chicken. Use hung curd or thick Greek yogurt.
Pieces of very different sizes will cook at different speeds. Cut the chicken into reasonably even medium-sized pieces.
Too many pieces together can reduce browning and cause the chicken to cook unevenly. Leave enough space for heat to circulate.
Chicken breast especially can become dry when cooked for too long. Check the internal temperature and remove the chicken once it reaches 165°F (74°C).
The creamy marinade can brown quickly. High heat is useful for color, but watch the chicken carefully toward the end of cooking.
Chicken Malai Tikka is generally mild. Its main flavors come from dairy, aromatic spices, ginger, garlic and gentle heat from green chili and white pepper.
The most common reason is overcooking. Chicken breast is especially prone to drying out. Use chicken thighs for a more forgiving result and check the internal temperature before continuing to cook.
Yes. You can omit the cream, although the finished tikka will be less rich and creamy.
Yes. The chicken can be marinated and refrigerated overnight. Cook it shortly before serving for the best texture.
Yes. Chicken breast can be used, but it should be monitored carefully because it can become dry more quickly than thigh meat.
Chicken Malai Tikka is a good choice when you want a mild, creamy chicken starter rather than a heavily spiced tikka.
The key is the two-stage marinade: first season the chicken with lemon, salt, white pepper and ginger-garlic paste, then coat it with the thick yogurt, cream, cheese and spice mixture.
Cook the marinated chicken in the oven, air fryer, pan or tandoor, and stop cooking once it reaches 165°F (74°C) internally.
Serve it hot with mint chutney, onions and lemon for a simple restaurant-style starter at home.
- Chicken thighs produce juicier and more tender tikkas than chicken breasts.
- For an extra smooth marinade, blend the second marinade for 5–10 seconds before adding it to the chicken.
- Processed cheese helps lock in moisture and gives a creamy texture.
- Coconut cream and almond flour can be used for dairy-free or keto-friendly variations.
- If using wooden skewers, soak them in water for 30 minutes before cooking.
- Leftover Chicken Malai Tikka can be used in wraps, naan pizzas, salads, quesadillas, or transformed into a creamy curry.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.