I can never resist chicken malai tikka this tender, creamy, and smoky, especially when it turns out just like a restaurant favorite at home. This one is rich, juicy, and perfect for Eid or any family dinner.

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I’m obsessed with Chicken Malai Tikka because it hits that rich, smoky, tender spot without feeling heavy or boring. I love the way chicken thighs stay juicy, soaking up all that creamy, mildly spiced flavor until every bite feels lush and a little addictive.

And that char? The best part.

But what really gets me is the malai vibe, soft, silky, slightly tangy from thick yogurt, with just enough kick to keep me reaching for one more piece. Eid table, family dinner, random craving night, I’m always happy when this tikka shows up.

Honestly, it disappears way too fast around me.

Ingredients

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Boneless chicken gets juicy, tender, and soaks up that creamy marinade beautifully.
Thick yogurt adds tang and helps soften the chicken without making it watery.
Fresh cream brings that rich, restaurant-style malai softness you’ll totally notice.
Cheese makes the tikka extra mellow, creamy, and slightly salty in the best way.
Cashew or almond paste gives body, richness, and a gentle nutty taste.
Ginger garlic paste keeps things bold, warm, and not bland at all.
Green chilies add a fresh kick, but you can keep it mild.
Lemon juice brightens everything, so the creaminess doesn’t feel too heavy.
White and black pepper bring heat without turning the tikka red.
Cardamom, nutmeg, and garam masala give that cozy, classic tikka aroma.
Kasuri methi adds a smoky, slightly bitter edge that tastes super authentic.
Plus, butter or oil helps the edges char nicely in oven or pan.
Basically, onions, lemon, chutney, and coriander make each bite feel fresh.

Ingredient Quantities

1 kg boneless chicken thighs or breasts, cut into 1.5 inch cubes

1/2 cup thick yogurt or hung curd

1/2 cup fresh cream

2 tablespoons cream cheese or grated processed cheese

3 tablespoons cashew paste or almond paste (soaked nuts ground smooth)

1 tablespoon ginger garlic paste

1 to 2 green chilies paste or finely chopped (adjust to taste)

2 tablespoons lemon juice

1 tablespoon white pepper powder or freshly crushed white pepper

1 teaspoon black pepper, coarsely crushed

1 teaspoon garam masala

1/2 teaspoon ground cardamom or 2 crushed green cardamom pods

1/8 teaspoon grated nutmeg, optional but recommended for authentic aroma

1 teaspoon sugar or honey

2 teaspoons salt, or to taste

2 tablespoons vegetable oil or melted butter, plus extra for basting

1 tablespoon kasuri methi, crushed between palms

Fresh coriander, handful chopped for garnish

Juice of half a lemon for finishing

Wooden or metal skewers, soaked if wooden

For serving sliced onions, lemon wedges and green chutney

Optional 1 small onion and 1 small green bell pepper, cut into chunks for skewering with chicken

How to Make this

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1. Clean and pat dry 1 kg boneless chicken cut into
1.5 inch cubes and set aside; if using wooden skewers soak them in water for 30 minutes.

2. In a large bowl combine 1/2 cup thick yogurt, 1/2 cup fresh cream, 2 tablespoons cream cheese or grated processed cheese, 3 tablespoons cashew or almond paste, 1 tablespoon ginger garlic paste, 1 to 2 green chilies paste, 2 tablespoons lemon juice, 1 tablespoon white pepper powder, 1 teaspoon coarsely crushed black pepper, 1 teaspoon garam masala, 1/2 teaspoon ground cardamom or crushed green cardamom, 1/8 teaspoon grated nutmeg, 1 teaspoon sugar or honey, 2 teaspoons salt, 2 tablespoons vegetable oil or melted butter, and 1 tablespoon crushed kasuri methi; mix to a smooth marinade.

3. Add the chicken pieces to the marinade, mix well to coat every piece, cover and refrigerate for at least 3 hours or preferably overnight for best tenderness and flavor.

4. If using onion and green bell pepper, cut into chunks and keep ready for skewering with the marinated chicken pieces.

5. For oven method: preheat the oven to 220 C (425 F) and line a baking tray with foil or use a wire rack on a tray; thread marinated chicken and optional vegetables onto skewers, place on the rack, brush lightly with oil or melted butter, and bake for 12 to 15 minutes.

6. Turn the skewers once halfway through and baste again with oil or butter; to get a charred finish switch the oven to broil/grill for 2 to 3 minutes at the end until edges are slightly charred and chicken is cooked through.

7. For stovetop pan method: heat a heavy cast iron or nonstick griddle over medium high heat, brush with oil or butter, add skewers or pan fry pieces in batches without crowding and cook for about 4 to 5 minutes per side, pressing gently to get a smoky crust and basting occasionally with oil or butter.

8. Check doneness by ensuring internal temperature reaches 74 C (165 F) or juices run clear and chicken is tender; cook a little longer if needed but avoid drying out.

9. Transfer cooked malai tikka to a serving platter, squeeze juice of half a lemon over the top, sprinkle chopped fresh coriander, and optionally a little extra crushed kasuri methi.

10. Serve immediately with sliced onions, lemon wedges and green chutney.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or sturdy spoon for mixing
4. Chef knife and cutting board
5. Wooden or metal skewers (wooden soaked if using)
6. Baking tray with wire rack and aluminum foil
7. Pastry brush for basting
8. Instant read meat thermometer

FAQ

Q: Can I use chicken breast instead of thighs and will cooking time change? A: Yes. Breasts work fine but are leaner. Cook breasts a little less or use slightly lower heat to avoid drying out. Thighs are more forgiving and juicier.

Q: How long should I marinate the chicken for best flavor? A: Minimum 2 hours for good flavor, 6 to 8 hours is ideal. Avoid marinating much beyond 24 hours because the acids can change texture.

Q: Can I make this recipe dairy free or nut free? A: For dairy free swap cream, yogurt and cheese for coconut yogurt and a neutral dairy free cream substitute. For nut free omit cashew or almond paste and replace with extra yogurt and a tablespoon of sunflower seed butter if needed for body.

Q: How do I get a smoky char without a charcoal grill? A: Use a very hot cast iron pan for searing, then optionally use the charcoal smoke finish technique described above for a quick smoke infusion.

Q: Are skewers necessary or can I cook pieces loose? A: Skewers help even cooking and presentation but you can cook pieces directly on a rack or skillet. Just turn pieces carefully for even browning.

Q: Can I prepare the marinade ahead and freeze raw marinated chicken? A: Yes, freeze in a single layer or airtight bag for up to 1 month. Thaw overnight in the refrigerator before cooking.

Q: What is the best way to prevent the chicken from sticking to the grill or pan? A: Preheat the surface well and lightly oil the grill or pan. Turn pieces with tongs only after a good sear forms so they release easily.

Chicken Malai Tikka With And Without Oven Recipe Substitutions and Variations

Thick yogurt / hung curd: substitute with Greek yogurt (same texture), strained sour cream (similar tang), or labneh (creamy, slightly tangy); to use regular yogurt, strain in a cheesecloth 30 to 60 minutes.
Fresh cream: substitute with coconut cream (dairy free, similar richness), half and half (lighter, use slightly more for same creaminess), or evaporated milk plus 1 tablespoon melted butter for added fat.
Cashew or almond paste: substitute with blanched almond meal blended with a little milk or cream, sunflower seed paste (nut free alternative), or soaked poppy seeds ground smooth for a similar body and richness.
Kasuri methi: substitute with a small handful of finely chopped fresh fenugreek leaves (adjust quantity), fenugreek powder (use sparingly, about one third the amount), or as a last resort a pinch of dried oregano plus a little lemon zest to mimic the aromatic note.

Pro Tips

Tip 1: Pat the chicken very dry before marinating and let it sit at room temperature for 20 to 30 minutes before cooking. That helps the outside brown quickly and keeps the inside juicy.

Tip 2: If you want a smoky, charred finish without a grill, cook at high heat and finish under the broiler for just a couple of minutes while watching closely. Baste once or twice with butter or oil to encourage caramelization and prevent drying.

Tip 3: Don’t skimp on resting. After cooking let the skewers rest for 5 minutes before squeezing lemon and serving. Resting lets the juices redistribute so each bite is tender.

Tip 4: Crush the kasuri methi between your palms right before finishing and sprinkle on top. It wakes up the aroma without adding moisture, giving the dish a fresh, authentic flourish.

Chicken Malai Tikka With And Without Oven Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk or sturdy spoon for mixing
4. Chef knife and cutting board
5. Wooden or metal skewers (wooden soaked if using)
6. Baking tray with wire rack and aluminum foil
7. Pastry brush for basting
8. Instant read meat thermometer

Ingredients

1 kg boneless chicken thighs or breasts, cut into 1.5 inch cubes
1/2 cup thick yogurt or hung curd
1/2 cup fresh cream
2 tablespoons cream cheese or grated processed cheese
3 tablespoons cashew paste or almond paste (soaked nuts ground smooth)
1 tablespoon ginger garlic paste
1 to 2 green chilies paste or finely chopped (adjust to taste)
2 tablespoons lemon juice
1 tablespoon white pepper powder or freshly crushed white pepper
1 teaspoon black pepper, coarsely crushed
1 teaspoon garam masala
1/2 teaspoon ground cardamom or 2 crushed green cardamom pods
1/8 teaspoon grated nutmeg, optional but recommended for authentic aroma
1 teaspoon sugar or honey
2 teaspoons salt, or to taste
2 tablespoons vegetable oil or melted butter, plus extra for basting
1 tablespoon kasuri methi, crushed between palms
Fresh coriander, handful chopped for garnish
Juice of half a lemon for finishing
Wooden or metal skewers, soaked if wooden
For serving sliced onions, lemon wedges and green chutney
Optional 1 small onion and 1 small green bell pepper, cut into chunks for skewering with chicken

Directions

Clean and pat dry 1 kg boneless chicken cut into
5 inch cubes and set aside; if using wooden skewers soak them in water for 30 minutes.
In a large bowl combine 1/2 cup thick yogurt, 1/2 cup fresh cream, 2 tablespoons cream cheese or grated processed cheese, 3 tablespoons cashew or almond paste, 1 tablespoon ginger garlic paste, 1 to 2 green chilies paste, 2 tablespoons lemon juice, 1 tablespoon white pepper powder, 1 teaspoon coarsely crushed black pepper, 1 teaspoon garam masala, 1/2 teaspoon ground cardamom or crushed green cardamom, 1/8 teaspoon grated nutmeg, 1 teaspoon sugar or honey, 2 teaspoons salt, 2 tablespoons vegetable oil or melted butter, and 1 tablespoon crushed kasuri methi; mix to a smooth marinade.
Add the chicken pieces to the marinade, mix well to coat every piece, cover and refrigerate for at least 3 hours or preferably overnight for best tenderness and flavor.
If using onion and green bell pepper, cut into chunks and keep ready for skewering with the marinated chicken pieces.
For oven method: preheat the oven to 220 C (425 F) and line a baking tray with foil or use a wire rack on a tray; thread marinated chicken and optional vegetables onto skewers, place on the rack, brush lightly with oil or melted butter, and bake for 12 to 15 minutes.
Turn the skewers once halfway through and baste again with oil or butter; to get a charred finish switch the oven to broil/grill for 2 to 3 minutes at the end until edges are slightly charred and chicken is cooked through.
For stovetop pan method: heat a heavy cast iron or nonstick griddle over medium high heat, brush with oil or butter, add skewers or pan fry pieces in batches without crowding and cook for about 4 to 5 minutes per side, pressing gently to get a smoky crust and basting occasionally with oil or butter.
Check doneness by ensuring internal temperature reaches 74 C (165 F) or juices run clear and chicken is tender; cook a little longer if needed but avoid drying out.
Transfer cooked malai tikka to a serving platter, squeeze juice of half a lemon over the top, sprinkle chopped fresh coriander, and optionally a little extra crushed kasuri methi.
Serve immediately with sliced onions, lemon wedges and green chutney.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 240g
Total number of serves: 6
Calories: 500kcal
Fat: 34g
Saturated Fat: 10g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 17.5g
Cholesterol: 174mg
Sodium: 750mg
Potassium: 520mg
Carbohydrates: 7.5g
Fiber: 0.7g
Sugar: 2g
Protein: 55g
Vitamin A: 400IU
Vitamin C: 8mg
Calcium: 130mg
Iron: 1.2mg

Chicken Malai Tikka With And Without Oven Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Chicken Malai Tikka With And Without Oven Recipe Substitutions and Variations

Pro Tips