Chicken Malai Tikka Recipe
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.
25 Servings
Ingredients
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
Instructions
Prepare the Marinade
- 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
- 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
- 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:
- Preheat the grill to high heat for 10-15 minutes.
- Reduce the heat to medium and place the skewers on the grill.
- Cook for 20-25 minutes, turning occasionally and basting with butter or oil to enhance juiciness.
- Remove when slightly charred and cooked through.
For Baking:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with aluminum foil and place the chicken skewers on it.
- Bake for 25-30 minutes, turning the skewers once after 15 minutes.
- For a charred effect, switch the broiler to high for the last 1-2 minutes.
For Air Frying:
- Preheat the air fryer to 375°F (190°C).
- Arrange the chicken pieces in a single layer in the air fryer basket.
- Cook for 15-18 minutes, shaking the basket halfway through.
Prepare the Green Chutney
- 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
- 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.