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Chicken Malai Tikka Recipe – Creamy, Juicy, and Restaurant Style

Chicken Malai Tikka is a rich and creamy Mughlai chicken starter made with yogurt, fresh cream, cheese, and aromatic spices. This mild and juicy tikka delivers restaurant-style flavor and can be cooked in the oven, air fryer, grill, or on the stovetop.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marination Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4
Course: Appetizer, starter
Cuisine: Indian, mughlai
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 500 g boneless chicken thighs preferably or breasts, cut into medium cubes
First Marinade (Tenderizes + Flavors)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp white pepper powder
  • 1 tsp ginger-garlic paste
Second Marinade (Creamy Coating)
  • 3 tbsp hung curd or thick Greek yogurt
  • 2 tbsp fresh cream malai
  • 1 tbsp grated processed cheese
  • 1 tbsp cornflour
  • 1 tsp garam masala
  • ½ tsp cardamom powder
  • 1 –2 green chillies finely chopped
  • 1 tbsp mustard oil or ghee
  • Salt to taste
  • A handful of chopped coriander or mint optional

Equipment

  • Mixing bowls
  • Measuring spoons and cups
  • - Whisk
  • - Refrigerator
  • - Oven, air fryer, grill, or non-stick pan
  • - Wire rack or skewers
  • - Basting brush
  • Tongs

Method
 

Step 1: Prepare the First Marinade
  1. In a large bowl, combine lemon juice, salt, white pepper powder, and ginger-garlic paste.
  2. Add the chicken pieces and mix well.
  3. Cover and let the chicken rest for 15–20 minutes.
Step 2: Prepare the Second Marinade
  1. In another bowl, combine hung curd, fresh cream, grated cheese, cornflour, garam masala, cardamom powder, chopped green chillies, mustard oil or ghee, and salt.
  2. Whisk until smooth.
Step 3: Marinate the Chicken
  1. Add the pre-marinated chicken to the creamy mixture.
  2. Massage the marinade gently onto each piece until fully coated.
  3. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 4: Cook the Chicken
  1. Choose your preferred cooking method:
Oven Method:
  1. Preheat the oven to 220°C (430°F).
  2. Arrange the chicken on skewers or a wire rack.
  3. Bake for 15–18 minutes, flipping halfway through.
  4. Broil for the last 2–3 minutes for light charring.
Air Fryer Method:
  1. Preheat the air fryer to 200°C (392°F).
  2. Arrange the chicken pieces in a single layer.
  3. Air fry for 12–15 minutes, flipping halfway through and spraying lightly with oil.
Pan-Grill Method:
  1. Heat a non-stick pan with a little ghee.
  2. Cook the chicken over medium heat, turning occasionally, until golden and cooked through.
Traditional Tandoor Method:
  1. Skewer the chicken and roast for 10–12 minutes, turning once and brushing with ghee.
Step 5: Garnish and Serve
  1. Brush the cooked tikka with melted butter or ghee.
  2. Sprinkle with chaat masala.
  3. Garnish with coriander or mint.
  4. Serve hot with mint chutney, onion rings, and lemon wedges.

Notes

- 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.