Murgh Malai Tikka

4.53 from 23 votes

GF
Total: 7hours hrs 10minutes mins
Serves 20

WHAT MAKES UP MURGH MALAI TIKKA

RECIPE?
This malai chicken recipe calls for a combination of flavorful ingredients, and they
include-

» Chicken– I prefer to cook tikkas with boneless skinless chicken breasts. But it will
work with any kind of chicken meat.

» Lemon juice – helps to tenderize the meat and adds a fresh pop of flavor.
» First set of marinade – cashew paste, ginger-garlic paste, cornstarch, green chilies,
and a blend of spices like – green cardamom powder, salt, cumin powder, red chili
powder, and garam masala powder*, perks up the flavor quotient of this marinade.

*If no garam masala powder on hand, then curry powder will also suffice.

» The second set of marinade includes-

» Yogurt – use thick unsweetened yogurt for this recipe. Use homemade hung curd or
store-bought Greek yogurt. Yogurt helps in tenderizing the chicken and also helps in
absorbing the lemon and spices flavor more efficiently.

» Low-fat shredded mozzarella cheese – sticks to the chicken and lends a creamy
and rich texture to this malai tikka.

» Oil– smoked mustard oil adds a nice earthy touch.

» Dried fenugreek leaves – a classic Indian herb that adds tons of flavor to the murgh
malai tikka.

» Cream – help to balance out the heat from the spices while adding a delicious burst
of flavor in every bite.

» Cilantro leaves– fresh cilantro leaves are a real game-changer.

Now, that we know the role of each ingredient in this murgh malai tikka; let’s head to
the kitchen and start cooking!

HOW TO MAKE MURGH MALAI TIKKA?

This chicken malai tikka recipe starts with the right chicken marinades.

 Step 1– tenderize the meat.

 Step 2– Marinade 1- I love this first set of marinate because it is a mixture
of simple ingredients and a blend of spices.
 Step 3– Marinade 2- this marinade infuses the chicken with and an extra
layer of flavor and creaminess. Cream+yogurt+ cheese creates an amazing
saucy marinade that moistens and infuse the flavor in these tikkas.
STEP 1- TENDERIZE THE MEAT
1. Thoroughly rinse the chicken. Pat the chicken dry with paper towels. Since we are
making tikkas here, cut the chicken into 1-inch chicken cubes. Transfer the chicken to
a bowl.
2. Add salt.

3. Fresh lemon juice.

4. Toss it well. Allow the chicken to marinate for 30 minutes. This marinade gives the
chicken a succulent bite.

STEP 2- MARINADE 1
5. Meanwhile, let’s prepare the first set of marinate. In a large mixing bowl, add
cashew paste.
6. Stir in ginger-garlic paste, green cardamom powder, and cornstarch.
7. Add green chilies, salt, cumin powder, red chili powder, and garam masala powder.
8. Mix until blended.
STEP 2- MARINADE 2
9. Add yogurt.
10. Cheese Murgh malai tikka
11. Add kasoori methi, cream, cilantro leaves, and oil.
12. Mix to combine. Murgh malai tikka
13. Add the chicken pieces.
14. Mix to coat the murgh pieces evenly in the malai marinade.
15. Cover and let the chicken marinate overnight in the refrigerator.
16. Once the resting time is over, preheat the oven 400 degrees F. Remove chicken
tikka from the fridge and thread the pieces onto the skewers. Evenly divide the cubes
between 6 skewers.
17. Cook the murgh malai tikka for 25-30 minutes, turning halfway through to cook
evenly.
18. Remove from the oven. Generously brush with butter and serve hot.
NOW FOR SOME FAQS AND VARIATIONS!
» Will this recipe work for bone-in chicken?
Absolutely! You can marinate chicken thighs, chicken tenders, or chicken drumsticks
in this marinade. Though the smaller the cut of meat, the less time it will need to
marinate.
For bone-in chicken, you will want to marinate it for a full 8 hours.

» Can you freeze the chicken malai tikka?

You sure can! This malai tikka makes an excellent freezer meal. Allow the cooked
malai tikka to cool comfortable. Transfer the chicken to a freezer-safe container or a
Ziploc bag, and it will store well for up to 2 months.
» Can this marination work for veggies?
Oh yes! This marinade is great on veggies and tofu.
» How long can you keep this tikka in the fridge?
Your cooked murg malai tikka will stay fresh and yummy for up to 3 days in the
fridge. For best results, store it in an airtight container.
» Can you double this recipe?
Of course! This recipe is very adaptive and can be scaled up and down to feed a large
gathering.
» Can you add veggies to this tikka?
You sure can! I think tikkas taste and look all the more yummy when they are spaced
with vegetables. To match the cooking time, I would suggest adding bell peppers,
zucchini, onions, or mushrooms to the skewers.
WAYS TO SERVE THIS MURGH MALAI TIKKA
There are many great ways to serve Murg malai tikka. Here are some of my favorites
–

 As a wrap- place these tikkas on homemade chapatti (Indian bread), top

with some sliced onions, lettuce, and green chutney and enjoy.
 Serve over a bed of rice.
 To make it a complete meal, pair the tikkas with panchmel dal and
homemade tandoori roti.
This recipe is truly one of my favorite summer-time grilling recipes, and everyone
loves it.
Murg Malai Tikka

4.53 from 23 votes

Tender and juicy Murgh Malai Tikka are super easy to make and are bursting with flavor. Smothered
in homemade marinade these tikkas will surely rock your barbecue party!

Prep:10minutes mins

Cook:30minutes mins

Rest:Rest time6hours hrs 30minutes mins

Total:7hours hrs 10minutes mins

Calories: 207 kcal

Servings: 20

PRINT RECIPE PIN RECIPE

EQUIPMENT

 ▢

Glass Mixing Bowls

 ▢

Baking Tray

 ▢

Skewers

INGREDIENTS

1x2x3x

FIRST MARINADE

 ▢3.33 Pound Boneless Chicken (rinsed and cleaned)

 ▢3.33 tablespoon Lemon Juice

  ▢1.67 teaspoon Salt

FIRST SET OF INGREDIENTS

 ▢10 teaspoons Cashew Paste

 ▢0.83 teaspoon Green Cardamom powder

 ▢3.33 tablespoon Garlic paste

 ▢3.33 tablespoon Ginger paste

 ▢3.33 teaspoon Crushed green chilies

 ▢6.67 tablespoons Cornstarch

 ▢3.33 teaspoon Cumin powder

 ▢3.33 teaspoon Red chili Powder

 ▢6.67 teaspoons Garam Masala Powder (or Curry Powder)

 ▢Salt to taste

SECOND SET OF INGREDIENTS

 ▢0.83 cup Hung Curd (thick Market curd/yogurt)

 ▢0.83 cup Low fat Shredded Mozzarella cheese

 ▢3.33 tablespoon Dried fenugreek leaves

 ▢3.33 tablespoon Chopped cilantro leaves

 ▢10 tablespoons Cream

 ▢6.67 tablespoons Oil

US Customary – Metric