Chicken Malai Tikka Recipe

This Chicken Malai Tikka Recipe is a creamy, melt-in-your-mouth delight! Marinated in Greek yogurt, heavy cream, cheddar cheese, and spices, it’s the perfect dish for grilling or baking.

this Recipe

There are some meals you remember forever, not just because they tasted amazing, but because they bring back all the feels. For me, Chicken Malai Tikka is one of those recipes.

The first time I tried it, I was at my cousin’s wedding. The usual buffet spread was there—curries, biryanis, naan—stuff I’d eaten a million times. But tucked in the corner was this skewer of the creamiest, most luscious-looking chicken I’d ever seen.

One bite and I was done. The chicken was buttery soft, coated in this rich, slightly tangy, subtly spiced marinade that melted in my mouth. No aggressive spices, no overpowering heat—just pure, comforting, creamy goodness. I grabbed another skewer. And then another.

Fast forward to today, and after many (many) attempts to recreate that same magical flavor, I’ve finally nailed it. This Chicken Malai Tikka Recipe is the one I always turn to when I want something that feels indulgent without being too heavy.

If you love juicy, creamy chicken with just a hint of spice, this one’s for you.

Why You’ll Love This Chicken Malai Tikka Recipe?

• The juiciest chicken ever. Thanks to yogurt, cream, and cheddar cheese, every bite is melt-in-your-mouth tender.
• It’s rich, but not heavy. The marinade keeps things light, creamy, and flavorful without being overwhelming.
• Easy to grill, bake, or air-fry. No need for a tandoor—this works in any kitchen!
• Minimal spice, maximum flavor. Perfect if you love bold flavors but don’t want too much heat.
• Pairs beautifully with fresh mint chutney. Because some things just belong together.

Ingredient Notes:

This dish is all about balancing creaminess with just the right amount of spice. Here’s what makes it work:

• Chicken – I usually use boneless chicken breasts, but chicken thighs will be even juicier.
• Ginger-Garlic Paste – A must for depth of flavor. Freshly made is always best!
• Raw Papaya Paste – The secret weapon for tenderness. It naturally breaks down the chicken’s fibers, making the meat incredibly soft.
• Greek Yogurt & Heavy Cream – The ultimate duo for a smooth, rich marinade that keeps the chicken juicy.
• Sharp Cheddar Cheese – Sounds weird? Trust me, it adds a subtle tang and makes the marinade extra creamy.
• White Pepper Powder – Milder than black pepper but adds a nice warmth.
• Green Chilies – Brings a hint of spice, but nothing overwhelming. Adjust to your taste!
• Cornflour – Helps the marinade stick and gives the tikka a slight crispiness.
• Sea Salt – Because seasoning is life.

Pro Tip: No raw papaya paste? No problem. Swap it with pineapple juice or extra yogurt for a similar tenderizing effect.

How To Make Chicken Malai Tikka?

Step 1: Whip Up That Creamy Marinade

In a mixing bowl, whisk together Greek yogurt, heavy cream, cheddar cheese, ginger-garlic paste, raw papaya paste, minced green chilies, white pepper, oil, cornflour, and salt. Mix until smooth.

Step 2: Coat the Chicken Like You Mean It

Add your chicken pieces to the marinade and mix well. Use your hands if you’re up for it—this is the best way to ensure every piece is fully coated.

Cover with plastic wrap and refrigerate for at least 2 hours (but overnight is even better).

Step 3: Thread the Skewers

Take your marinated chicken and skewer it onto wooden or metal skewers. Shake off any extra marinade—too much can cause flare-ups if you’re grilling.

Step 4: Cook to Perfection

• Grilling: Preheat your grill to high for 10-15 minutes. Reduce to medium heat and place the skewers on the grill. Cook for 20-25 minutes, turning occasionally and basting with butter or oil.
• Oven: Preheat to 400°F (200°C). Line a baking sheet with foil and arrange the skewers. Bake for 25-30 minutes, flipping halfway through. For that extra char? Broil for 1-2 minutes at the end.
• Air Fryer: Cook at 375°F (190°C) for 15-18 minutes, shaking the basket halfway through.

Step 5: Garnish & Serve

Sprinkle with fresh cilantro, serve hot with mint chutney and lime wedges, and dig in!

Storage Options:

• Marinated Chicken: Store in the fridge for up to 24 hours before cooking.
• Cooked Chicken: Keep in an airtight container in the fridge for 3-4 days.
• Freezer Option: Marinate the chicken, then freeze it for up to 2 months. Thaw overnight before cooking.

Reheating Tip: Warm up leftovers in a pan over medium heat with a splash of water to keep them juicy.

Variations and Substitutions:

Feel like tweaking it? Here are some fun variations:

• Use Chicken Thighs – They stay even juicier than breasts.
• Make It Spicy – Double the green chilies or add a pinch of red chili powder.
• Go Dairy-Free – Swap out the yogurt and cream for coconut cream.
• Try a Vegetarian Version – Paneer or tofu works beautifully with this marinade!

What to Serve with Chicken Malai Tikka?

This dish is so good on its own, but even better with:

• Mint Chutney – The fresh, herby flavor cuts through the creamy richness.
• Basmati Rice or Naan – Perfect for scooping up all the extra juices.
• Cucumber Raita – A cooling yogurt dip to balance the warmth.
• Grilled Vegetables – Bell peppers, onions, or mushrooms pair beautifully.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance for the best flavor.

Can I skip the raw papaya paste?
Yes, but the chicken won’t be as tender. Try pineapple juice or extra yogurt instead.

What if I don’t have skewers?
No worries! Just lay the marinated chicken pieces on a baking sheet and cook as directed.

This Chicken Malai Tikka Recipe is creamy, smoky, and completely addictive. Whether you’re grilling for a summer BBQ or baking it for a cozy dinner, it’s always a hit.

So, are you trying it this weekend? Let me know how it turns out—I’d love to hear what you think!

Keep the Flavor Coming – Try These:

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Chicken Malai Tikka Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Marination 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

This Chicken Malai Tikka Recipe features boneless chicken marinated in Greek yogurt, heavy cream, cheddar cheese, and spices, resulting in a tender, creamy, and flavorful dish. Ideal for grilling, baking, or air frying, this recipe delivers a melt-in-your-mouth experience.

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25 Servings

Ingredients

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For the Chicken:

• 3 boneless chicken breasts cut into bite-sized pieces

For the Marinade:

• 1 tablespoon ginger-garlic paste
• 2 tablespoons raw papaya paste see notes
• 1 tablespoon sharp cheddar cheese finely grated
• 2 tablespoons Greek yogurt
• 2 tablespoons heavy cream
• ½ teaspoon white pepper powder
• 2 green chilies finely minced
• 1 tablespoon cooking oil
• 2 teaspoons cornflour
• 1 teaspoon sea salt

For the Green Chutney:

• 1 bunch cilantro leaves chopped
• ½ bunch mint leaves stalks removed
• 1 small tomato roughly chopped
• 3 garlic cloves peeled and chopped
• 3 Thai green chilies roughly chopped
• ½ teaspoon sea salt adjusted to taste

For Garnishing:

• 1 sprig fresh cilantro
• 4 lime wedges

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Instructions

 

Prepare the Marinade

1. In a medium-sized mixing bowl, combine the ginger-garlic paste, raw papaya paste, grated cheddar cheese, Greek yogurt, heavy cream, white pepper, minced green chilies, oil, cornflour, and sea salt. Whisk thoroughly until all ingredients are well blended and the mixture is smooth.

Marinate the Chicken

1. Add the chicken pieces to the prepared marinade, ensuring that each piece is evenly coated. Massage the marinade into the chicken for better absorption. Cover the bowl with cling wrap and refrigerate for a minimum of 2 hours. For optimal flavor and tenderness, marinate overnight.

Thread the Chicken Onto Skewers

1. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Remove the marinated chicken from the refrigerator and thread the pieces onto the skewers, shaking off any excess marinade.

Cooking Instructions

For Grilling:

1. Preheat the grill to high heat for 10-15 minutes.
2. Reduce the heat to medium and place the skewers on the grill.
3. Cook for 20-25 minutes, turning occasionally and basting with butter or oil to enhance juiciness.
4. Remove when slightly charred and cooked through.

For Baking:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with aluminum foil and place the chicken skewers on it.
3. Bake for 25-30 minutes, turning the skewers once after 15 minutes.
4. For a charred effect, switch the broiler to high for the last 1-2 minutes.

For Air Frying:

1. Preheat the air fryer to 375°F (190°C).
2. Arrange the chicken pieces in a single layer in the air fryer basket.
3. Cook for 15-18 minutes, shaking the basket halfway through.

Prepare the Green Chutney

1. In a blender or food processor, combine the cilantro leaves, mint leaves, chopped tomato, garlic cloves, Thai green chilies, and sea salt. Blend until smooth. Adjust salt according to preference.

Garnish and Serve

1. Transfer the cooked Chicken Malai Tikka to a serving platter. Garnish with fresh cilantro and lime wedges. Serve hot with green chutney and accompaniments of choice.

Notes

To make this recipe gluten-free, replace the cornflour with arrowroot powder or rice flour. Additionally, verify that all spice blends and ingredients, such as white pepper powder, are labeled gluten-free to avoid any cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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