Malai Chicken Tikka

Posted on October 2, 2016 by Editorial Team Bridesandyou

Malai (cream) Chicken Tikka are skewered cubes of boneless chicken cooked in a tandoor or a clay oven. The secret ingredient in this recipe is the cheese which adds to the creaminess of the dish.



    • 1 tsp lemon juice


    • 12 tsp salt


    • 2 boneless and skinless chicken breasts, approx 310g (11 oz), cut into 2cm (4/5 inch) pieces


    • 2 tbsp Greek-style natural unsweetened yogurt


    • 2 tbsp (1 oz) butter


    • 1 tbsp double cream


    • 1tbsp garlic ginger paste


    • 3 green cardamoms, seeds only


    • ½ tsp ground cumin


    • ½ tsp freshly grated nutmeg


    • 2 green finger chillies, finely chopped


    • 1 tbsp vegetable oil


    • 2 tbsp Cheddar cheese, finely grated




    • Sprinkle lemon juice and salt over the chicken pieces, cover and set aside.


    • Mix the yogurt, half of the butter, cream, garlic ginger paste, cardamoms, cumin, nutmeg, chillies, the oil, and cheese and blend into a smooth paste. Pour over the chicken, making sure it is all well coated, and marinate the meat for 1 hour, covered, in the refrigerator.


    • Soak 4 – 6 wooden skewers in cold water for 15 minutes to prevent them from burning. Skewer the chicken and barbecue, or grill under a preheated grill, for 10 minutes on each side until light brown and cooked through, or simply bake in a preheated 180°C / 350°F / gas mark 4 oven for 15 minutes or until the chicken is cooked.


    • Halfway through the cooking, baste with the remaining butter (melted).


    • Serve hot with green mint chutney and tandoori naans.


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