I have the best ever recipe of restaurant style chicken malai tikka for you and I can guarantee that this soft & succulent version of chicken malai tikka can beat any restaurant version at any given day!
If you are a chicken lover, then I am sure that you have had your fare share of chicken malai tikka from various Indian restaurants across the nation and have also identified your most favorite version among them. But today I have brought the most epic version of chicken malai tikka which, if I may say so with the risk of sounding arrogant, can easily beat any restaurant version of chicken malai tikka! This stuff is real crazy and I urge you to try making it asap; I can guarantee that this ultimate recipe of chicken malai tikka will turn out fabulous each & every time! Out of various types of chicken tikkas, chicken malai tikka is loved by everyone simply because of the creamy melt-in-mouth texture of the tikkas which is the primary characteristic of the quintessential chicken malai tikka.
Malai i.e. cream is the primary ingredient of chicken malai tikka, hence the name. As you marinate the chicken cubes in the creamy mixture, it not only infuses the chicken with mind-blowing aromas but also softens them beautifully which essentially translates into the succulent cubes of chicken malai tikka. You must marinate the chicken overnight to get the best result. Also, the most important tip for making the perfect malai tikka marinate is to use the hung curd of right consistency. You cannot compromise using hung curd in this recipe; the thick and creamy curd is the flavor binder and is the key to a successful chicken malai tikka event. I admit that this malai tikka needs a little bit of planning; but trust me it will all be worth the effort at the end and you will thank me for this! I bet!
I was missing in action for a while as I was attending a workshop in Hyderabad. Hyderabad brings back many memories as we had started our life there about a decade ago. As we were coping up with the adulting life at the time, we also fell in love with the food that the city of pearl had to offer. It is in Hyderabad that we discovered out love for biryani & kababs and are still hooked to them. Since the time I had started our food blog, I always wanted to become a pro in making mouth-watering kababs and finally my dream is coming true. I was immensely happy after successfully churning out this chicken malai tikka which turned out exactly as I expected them to be – super-soft and super-yummy! This recipe of chicken malai tikka is a keeper and I urge you to bookmark it for your next summer barbecue party!
If you don’t have an oven or grill, do not worry. This recipe of chicken malai tikka is done on stove-top. You simply need a frying pan; if you have a grill pan, you can use it too but a frying pan will also make wonderful chicken malai tikka without sacrificing any flavor. Since chicken breast is used to make this chicken malai tikka, it is better to cook them in frying pan over a stove-top instead of exposing it to high heat of oven which can dry out the meat quickly and you won’t end up with the juicy and succulent cubes of chicken malai tikka. If you want to make these tikkas in outdoor grill, then use chicken thighs instead of chicken breast as thighs can withstand heat more than breasts and will make very tender & luscious chicken malai tikka!
- Chicken breast – 500 gms, boneless & skinless
- Ghee/clarified butter – 4 tbsp or more
- Ginger paste – ½ tbsp
- Garlic paste – 1 tbsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
- Hung curd – 1 cup,
- Fresh cream – ½ cup
- Garam masala – 2 tsp
- Green chili paste – 1 tsp
- Kasuri methi – 1 tsp
- White pepper powder – ¼ tsp
- Freshly chopped coriander – 2 tbsp
- Corn starch/corn flour – 1 tbsp
- Salt to taste
- Wash and pat dry the chicken breasts completely. Cut the chicken breast into thin strips of about 1-inch length & 1-cm thickness.
- Take the chicken strips in a bowl and add ginger paste, garlic paste, salt & pepper. Mix everything well with each of the chicken strips and set it aside for 30 minutes.
- Prepare the second marinade by mixing hung curd, fresh cream, green chilli paste, garam masala, kasuri methi, white pepper powder, fresh coriander leaves, corn flour and salt to taste. Whisk everything really well to make a homogeneous mixture.
- Now add the chicken strips to this prepared creamy marinate and give a very good mix preferably with hand coating each strip thoroughly with the mixture. Cover the marinated chicken with plastic wrap and let it chill in refrigerator overnight.
- Before you are ready to cook the chicken malai tikka, soak the bamboo skewers in water for 30 minutes.
- Now take one bamboo skewer at a time, fold and skew the chicken strips into the skewer until the stick it almost full.
- Heat a grill pan and add ghee to it. Let it smoke. Then place the skewered chicken malai tikka on the grill pan and cook them for 3 to 4 minutes each side until they turn golden brown and completely opaque. Do not overcook as chicken breast tends to become dry if overcooked.
- Take the chicken malai tikka out of the grill pan and place on serving plate. Drizzle some fresh cream on top and serve the smoky chicken malai tikka with green chutney and onion rings on the side! Enjoy!