Chicken Malai Tikka (English)

Hey foodies welcome back to my channel “My Asian Recipes”

Warm Welcome to the most smooth and juicy Chicken Malai Tikka! This Chicken tikka smothered in a moist rub of yogurt, heat spices, and clean herbs is without a doubt the best.

Today I am going to share How to make Chicken Malai Tikka without Griller/Oven. This recipe is super delicious and very easy to make. You can make kathi roll out of it and Ofcourse it can be a quick and Rich appetizer for parties and guest.

Grill them on a stovetop, oven, or out of doors BBQ, and these tikkas will honestly rock your party! Who knows, this would possibly quickly end up your new summer time grilling favoured recipe.

I am very fond of Chicken Recipes.

Who doesn’t love tikkas and that too on a stick? There’s something irresistibly exciting and thrilling about devouring meals on a stick!

Don’t you agree – it appears so attractive and inviting.

And on account that All season are the authentic grilling seasons, hence, I am going to spice up my dinner tonight with my preferred – Chicken Malai tikka!


Let me take a rapid spoil right here for these who are now not acquainted with the time period Chicken Malai tikka.

Chicken Malai Tikka is an Indian Mughlai dish, the Chicken Pieces are marinated and grilled over charcoal.

Chicken Malai Tikka refers as Chicken means chicken, Malai means cream, and tikka refers to portions of meat or veggies marinated in a spicy mix.

Collectively, it refers – Chicken Pieces marinated in a spicy cream-based mixture.

Ingredients: –

500 Grams of Boneless Chicken , cut in cubes

3 Tablespoon of thick cream

3 Tbsp of Yogurt (Prefered thick)

1 tsp of Ginger paste

1 tsp of garlic paste

3 tablespoon of Finely chopped coriander leaves

1 Tsp of Black pepper powder

1 tsp of Salt

1 tsp of Garam masala

1 tbsp of Chopped chillies

2 Tsp of Lemon Juice

2 Tsp of Corn flour

2 Tsp of Oil


For frying

1 Tsp of Butter

Method: –

Here I have taken 500 Grams of Boneless chicken, to that I have cut them into cubes and now will add 1 tsp of Ginger paste and 1 tsp of garlic paste. 

After that will add 3 tbsp of Thick cream, the name itself is chicken malai tikka so cream will be a very important ingredient. You can always add Homemade Cream which IS ALSO CALLED malai but it should be thick.

Now add 3 Tbsp of yogurt. Here I was not having very thick yogurt but the cream which I took was very thick so it will be balanced. That means at least one of them either cream or yogurt should be very thick. Here you can also add hung curd instead of normal yogurt.

Now add 3 tablespoon of Finely chopped coriander leaves. This recipe is so juicy and creamy AND REFRESHING that your guest would love it. So, I highly recommend you to try this out.

Ok now here I have added 1 Tsp of Black pepper powder and 1 tsp of Salt.

Add 1 tsp of Garam masala. This step is completely optional if you have it you can add it. Now people who don’t know Garam masala for them I want to say that Garam masala is a typical Indian Spice which is made out of 12 to 13 Whole spices.

Add 1 tbsp of Chopped chillies, I am using Red chillies you can add green chillies as well. With that I am also going to add 2 Tsp of Lemon Juice.

Mix everything really well. Now here you can see that the mixture is little bit runny so here I will add 2 Tsp of Corn flour, this will bind the mixture & will help the mixture to stick to chicken pieces.

I am using my hands to mix this so that each chicken piece would be coated well.

We need to keep this mixture in Refrigerator for at least 1 hour so that mixture would be well coated on the chicken pieces.

After 1 Hour you can see that our corn flour has done its magic and our mixture is quite thick … so now here   I am adding 2 tsp of oil, now you guys must be having a question why I haven’t added oil at the time of margination, so basically adding oil initially would decrease the margination process. That’s y I am adding it afterwards. But however, if you guys are keeping this margination for overnight, then obviously you can it earlier at the time of margination

Now here I have dipped few skewers in water so that while frying the chicken, our skewers would not get burn. Take 1 piece of chicken and pierce it into the skewers. It will easily get pierced as we have marinated it really well.

Like wise will prepare all the skewers


Heat Up A Pan On Medium Flame And Add 1 Tsp Of Butter And Greece The Pan. Now Put The Chicken Skewers, But Do Not Overcrowd The Pan. You Can Always Barbecue This Chicken Skewers And You Can Bake Them As Well But Most Of The People Don’t Have Barbecue Grille Nor Oven That’s Y I Am Showing It In A Pan. Fry On Each Side For 2 To 3 Mins And Then Flip It Over … Initially Do Not Cover The Pan As Chicken Will Release The Moisture & Your Chicken Pieces Will Not Have Barbecue Marks Onto It. Once Its Fried On All The Sides You Can Cover The Pan And Cook It For Another 2 To 3 Mins.

Taddaaaaa!!!!!! Our Chicken Malai Tikka Is Ready To Serve

I Hope You All Like The Recipe



Traditionally, tikkas are cooked in clay ovens/tandoors. Chicken Malai Tikka grilled over charcoal will be juicy, tender, and have the best smoky flavour. 

But if the weather is not favourable, you can still get great results by cooking the chicken tikka on skewers in an oven or a grill pan. Or forego the skewers and cook the chicken cubes in an air fryer. 

Whether you grill the Chicken Malai Tikka outside or on the stovetop, you will end up with flavourful and delicious chicken every time! 


Plus, the aroma of chicken Malai Tikka, when it is cooking, is outrageous and simply hard to resist!  

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