Chicken Malai Tikka
Tender, melt-in-your-mouth chicken skewers marinated in a rich, creamy blend of yogurt, cheese, and spices — perfect for an outdoor barbecue or cozy luncheon.
🕒 Prep Time: 15 min | Marination: 2 hrs | Cook Time: 25 min | Total Time: 2 hrs 40 min
Why You’ll Love This Chicken Malai Tikka
If you’re looking for a chicken appetizer that’s smoky, creamy, and bursting with flavor, Chicken Malai Tikka is your answer. This restaurant-style favorite works beautifully on a grill or in the oven, and the vibrant cilantro-mint chutney takes it to the next level.
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Irresistibly Creamy Chicken Malai Tikka for Your Next BBQ
- Total Time: 2 hours 40 minutes
- Yield: 25 kababs 1x
Description
Tender, creamy chicken skewers marinated in yogurt, cheese, and spices — perfect for BBQ or oven baking.
Ingredients
3 boneless chicken breasts, cut into bite-size pieces
Marinade:
- 1 tbsp ginger-garlic paste (see Notes)
- 2 tbsp raw papaya paste (see Notes)
- 1 tbsp sharp cheddar cheese, finely grated
- 2 tbsp Greek yogurt
- 2 tbsp heavy cream
- ½ tsp white pepper powder
- 2 green chillies, minced
- 1 tbsp cooking oil
- 2 tsp cornflour
- 1 tsp sea salt
Green Chutney:
- 1 bunch cilantro leaves, chopped
- ½ bunch mint leaves, stalks removed
- 1 small tomato, roughly chopped
- 3 garlic cloves, peeled & chopped
- 3 Thai green chillies, roughly chopped
- ½ tsp sea salt (adjust to taste)
Garnishes:
- 1 sprig cilantro
- 4 lime wedges
Instructions
1. In a medium glass bowl, mix all marinade ingredients until smooth.
2. Add chicken pieces, coat well, cover with cling film, and refrigerate for 2 hours.
3. Thread chicken onto skewers, shaking off excess marinade.
4. Grill: Cook on hot grill, basting with oil or butter, turning until slightly charred (20–25 min).
5. Oven: Preheat oven to 400°F. Line baking dish with foil, place skewers, bake 25–30 min, turning after 15 min. Broil 1–2 min for char.
6. Blend all chutney ingredients until smooth.
7. Garnish with cilantro and lime wedges. Serve hot with chutney.
Notes
Don’t buy pre-grated cheese — grate fresh sharp cheddar for best flavor.
Too much cheese can overpower the marinade.
For ginger-garlic paste: blend equal amounts of ginger and garlic with a little water until smooth.
For papaya paste: blend raw, unpeeled papaya until smooth.
Soak wooden skewers in water for 30 min before grilling/baking to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Grilling or Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 tikka
- Calories: 42
- Sugar: 1g
- Sodium: 184mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0.02g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 11mg
🍽️ Ingredients
Chicken
- 3 boneless chicken breasts, cut into bite-size pieces
Marinade
- 1 tbsp ginger-garlic paste (see Notes)
- 2 tbsp raw papaya paste (see Notes)
- 1 tbsp sharp cheddar cheese, finely grated
- 2 tbsp Greek yogurt
- 2 tbsp heavy cream
- ½ tsp white pepper powder
- 2 green chillies, minced
- 1 tbsp cooking oil
- 2 tsp cornflour
- 1 tsp sea salt
Green Chutney
- 1 bunch cilantro leaves, chopped
- ½ bunch mint leaves, stalks removed
- 1 small tomato, roughly chopped
- 3 garlic cloves, peeled & chopped
- 3 Thai green chillies, roughly chopped
- ½ tsp sea salt (adjust to taste)
Garnishes
- 1 sprig cilantro
- 4 lime wedges
👩🍳 Step-by-Step Instructions
- Make the Marinade: In a medium glass bowl, mix all marinade ingredients with your hands until smooth and well combined.
- Marinate the Chicken: Add chicken pieces, coating them completely. Cover with cling film and refrigerate for 2 hours.
- Prepare Skewers: Thread chicken onto wooden or metal skewers, shaking off excess marinade. (If using wooden skewers, soak in water for 30 min to prevent burning.)
- Grill Method: Cook on a hot grill, basting with oil or butter, turning until slightly charred — about 20–25 min.
- Oven Method: Preheat oven to 400°F (200°C). Line a baking dish with foil, place skewers, and bake for 25–30 min, turning after 15 min. For a charred effect, broil for 1–2 min at the end.
- Make Green Chutney: Blend all chutney ingredients until smooth.
- Serve: Garnish skewers with cilantro and lime wedges. Serve hot with chutney.
💡 Pro Tips & Tricks
- Use Fresh Ingredients: Fresh ginger, garlic, and herbs give the best flavor.
- Don’t Overdo Cheese: Too much can overpower the delicate marinade.
- Char It Right: A quick broil adds restaurant-style smokiness.
📊 Nutrition (per tikka)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 tikka | 42 | 3g | 2g | 2g | 0.5g | 1g |
Disclaimer: Nutrition facts are estimated and may vary based on preparation and ingredients. Consult a nutritionist for precise dietary needs.
❓ FAQs
Can I make this ahead of time?
Yes! Marinate the chicken up to 24 hours in advance for even richer flavor.
What can I use instead of papaya paste?
Kiwi paste or pineapple juice works as a natural tenderizer.
Is it spicy?
It has a mild heat from green chillies, but you can reduce or skip them for a milder version.