Malai Chicken Tikka Kebabs Recipe
I absolutely adore this Malai Chicken Tikka recipe because the creamy yogurt and cheese marinade completely elevates the chicken, making it melt-in-your-mouth tender and bursting with flavor. Plus, the aromatic spices paired with a smoky grill finish create a perfect blend of indulgent and vibrant tastes that keep me coming back for more!
The creamy Malai Chicken Tikka Kebabs are a tantalizing street food from Northern India that I simply adore. Malai, or fresh cream, is what makes these protein-rich kebabs so decadent.
The juicy chicken is marinated in a thick yogurt and fresh cream marinade, along with a zesty ginger-garlic paste and lemon juice. The gram flour and garam masala give these kebabs an earthy intensity.
Ingredients
Boneless Chicken Breast:
Dense with protein, low in fat, and a choice of mostly lean meats.
Yogurt:
Probiotic, helps with digestion, contributes a creamy texture.
Fresh Cream:
Adds richness, has a creamy texture, and is an enhancer of flavor.
Ginger-Garlic Paste:
Fragrant, anti-inflammatory, enhances immunity.
Lemon Juice:
Lemon juice is a good source of vitamin C, and it has other health benefits, too.
When you consume or apply vitamin C, your body uses it to help with several important processes, including: making collagen, which keeps your skin strong, stretchy, and youthful; your body needs vitamin C to carry out this command and deliver the appropriate nutrients to the appropriate places.
Gram Flour (Besan):
Offers nutty flavor and a gluten-free thickening solution.
Garam Masala:
Spices, warm and blended, provide depth and aroma.
White Pepper Powder:
Moderate warmth, unique fragrance, stomach-helping properties.
Grated Cheese:
Enriching, enhancing, flavoring—cream does it all.
Ingredient Quantities
- 500 grams of boneless chicken breast, cut into cubes
- 1/4 cup thick yogurt
- 1/4 cup fresh cream
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons gram flour (besan)
- 2 tablespoons grated cheese
- 1 teaspoon garam masala
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted butter or ghee, for basting
Instructions
1. In a large mixing bowl, mix the following: thick yogurt, fresh cream, ginger-garlic paste, lemon juice, gram flour, wet or dry grated cheese, garam masala, white pepper powder, black pepper powder, ground cardamom, ground cumin, salt, and ground nutmeg. Ensure an even consistency throughout the marinade so that your meats, vegetables, or paneer not only bind to the marinade but also absorb its flavor. Mix well. This will yield a smooth marinade.
2. Add the cubes of chicken to the marinade and mix well to ensure each piece is thoroughly coated. Cover the bowl and refrigerigerate for at least 2 hours, or overnight for the best flavor.
3. Set your grill or oven to 200°C (392°F) to get them ready for cooking.
4. Skewering the marinated chicken, Thread the cubes of chicken onto the skewers, allowing a little space between each piece for even cooking.
5. On the grill or in the oven, lay the skewers. Cook for about 15 to 20 minutes, turning occasionally to ensure even cooking on all sides.
6. While grilling or baking, occasionally baste the chicken with melted butter or ghee to ensure it stays moist and to significantly enhance its flavor.
7. Test the chicken for doneness by cutting into a piece. You should see white meat all the way through, with an internal temperature of at least 74°C (165°F). It should look and taste like well-cooked chicken, not something that is only mostly cooked.
8. After cooking, take the skewers off the grill or out of the oven and allow them to sit for several minutes.
9. Serve hot Malai Chicken Tikka Kebabs, giving them the fresh taste of herbs or a squeeze of lemon to do the underappreciated job of brightening up the dish.
10. Combine with mint chutney or a side salad composed of fresh vegetables and you have an enchanting and filling meal!
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Grater (for cheese)
4. Refrigerator
5. Grill or oven
6. Skewers
7. Basting brush
8. Meat thermometer
9. Knife
10. Cutting board
11. Serving platter
FAQ
- Q: Can I use chicken thigh instead of breast?A: Yes, chicken thigh can be used because it has more juice and flavor.
- Q: How long should I marinate the chicken?A: To boost the flavors, marinate for a minimum of 2 hours, but preferably overnight.
- Q: Can I cook these kebabs in an oven?A: Correct, heat the oven to 200C (420F) and prepare for 20-25 mins. Baste occasionally.
- Q: Is there an alternative to gram flour?A: To bind the marinade, use cornstarch or rice flour instead.
- Q: How do I make the kebabs extra moist?A: Make sure not to overcook and baste often with melted butter or ghee.
- Q: Can the recipe be made without cheese?A: Yes, the cheese adds creaminess—but for a lighter version, it can be left out.
- Q: Is grilling on a pan acceptable?A: Yes, you can use a grill pan over a medium flame; just remember to oil it lightly.
Substitutions and Variations
Substitute Greek yogurt in equal amounts for thick yogurt. Greek yogurt has a similar texture and tang and will work perfectly in any recipe that calls for thick yogurt.
Coconut cream: Use this in place of fresh cream for a dairy-free option.
Ginger-garlic paste. In its place, use an equal amount of minced ginger and garlic, freshly prepared.
Chickpea flour: When you don’t have gram flour on hand, you can use chickpea flour, which is virtually the same.
Grated cheese: Substitute with grated paneer or a dairy-free cheese alternative.
Pro Tips
1. Pre-roast the Gram Flour: Lightly roasting the gram flour (besan) before adding it to the marinade can enhance its nutty flavor and ensure it binds better with the chicken.
2. Marinade Infusion Tips: For even more flavor, use a fork to prick the chicken cubes before marinating. This allows the marinade to penetrate deeper into the meat.
3. Grill Marks Perfection: If you are using a grill, preheat it well and lightly oil the grates before placing the skewers on them. This helps to achieve perfect grill marks and prevents sticking.
4. Alternative Cooking Method: If you don’t have a grill or an oven, you can cook the marinated chicken in a pan on medium heat. Cover the pan with a lid to help cook evenly, and finish with a few minutes on high heat to add some char.
5. Resting Time Balance: Allow the cooked chicken to rest for about 5 minutes after removing it from the heat. This helps the juices redistribute within the chicken, keeping it moist when served.
Malai Chicken Tikka Kebabs Recipe
My favorite Malai Chicken Tikka Kebabs Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Grater (for cheese)
4. Refrigerator
5. Grill or oven
6. Skewers
7. Basting brush
8. Meat thermometer
9. Knife
10. Cutting board
11. Serving platter
Ingredients:
- 500 grams of boneless chicken breast, cut into cubes
- 1/4 cup thick yogurt
- 1/4 cup fresh cream
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons gram flour (besan)
- 2 tablespoons grated cheese
- 1 teaspoon garam masala
- 1/2 teaspoon white pepper powder
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons melted butter or ghee, for basting
Instructions:
1. In a large mixing bowl, mix the following: thick yogurt, fresh cream, ginger-garlic paste, lemon juice, gram flour, wet or dry grated cheese, garam masala, white pepper powder, black pepper powder, ground cardamom, ground cumin, salt, and ground nutmeg. Ensure an even consistency throughout the marinade so that your meats, vegetables, or paneer not only bind to the marinade but also absorb its flavor. Mix well. This will yield a smooth marinade.
2. Add the cubes of chicken to the marinade and mix well to ensure each piece is thoroughly coated. Cover the bowl and refrigerigerate for at least 2 hours, or overnight for the best flavor.
3. Set your grill or oven to 200°C (392°F) to get them ready for cooking.
4. Skewering the marinated chicken, Thread the cubes of chicken onto the skewers, allowing a little space between each piece for even cooking.
5. On the grill or in the oven, lay the skewers. Cook for about 15 to 20 minutes, turning occasionally to ensure even cooking on all sides.
6. While grilling or baking, occasionally baste the chicken with melted butter or ghee to ensure it stays moist and to significantly enhance its flavor.
7. Test the chicken for doneness by cutting into a piece. You should see white meat all the way through, with an internal temperature of at least 74°C (165°F). It should look and taste like well-cooked chicken, not something that is only mostly cooked.
8. After cooking, take the skewers off the grill or out of the oven and allow them to sit for several minutes.
9. Serve hot Malai Chicken Tikka Kebabs, giving them the fresh taste of herbs or a squeeze of lemon to do the underappreciated job of brightening up the dish.
10. Combine with mint chutney or a side salad composed of fresh vegetables and you have an enchanting and filling meal!
