Creamy Chicken Malai Tikka Recipe

Try this Chicken Malai Tikka—an easy, creamy, and aromatic tikka that’s perfect for weeknight dinners or entertaining. The marinade combines fresh herbs, cashews and cream for a tender, melt-in-the-mouth texture and a balanced, mildly spiced flavor.

Ingredients

• 1.5 lb (about 680 g) boneless chicken (breast or thigh), cut into 1.5–2 inch tikka pieces
• ½ cup fresh cilantro (coriander) leaves, packed
• ¼ cup fresh mint leaves
• 2–3 green chilies, roughly chopped (adjust to taste)
• 10–12 cashew nuts
• ¼ medium onion, coarsely diced
• 1½ tbsp lemon juice
• 1 tsp ginger paste
• 2 tsp garlic paste
• ⅓ cup thick yogurt (hung or strained)
• ¼ cup fresh cream
• 1 tbsp cream cheese
• ½ tsp white pepper powder
• ½ tsp cumin powder
• ½ tsp garam masala
• ½ tsp chaat masala
• ½ tsp cardamom powder
• ½ tsp freshly grated nutmeg
• 1½ tsp salt, or to taste
• 1 tbsp oil (to mix into the marinade)
• ¼ cup unsalted butter, melted, for basting (optional)
• 5–6 bamboo skewers (soaked in water if grilling)

Method

1. Prepare the chicken by cutting it into uniform 1.5–2 inch cubes. Uniform sizes ensure even cooking. Place the pieces in a medium bowl and keep chilled until ready to marinate.
2. Make the herb-cashew paste: in a small blender or food processor combine cilantro, mint, green chilies, cashews, coarsely diced onion and lemon juice. Process until you have a smooth, thick paste. Scrape down the sides as needed for an even texture.
3. Transfer the herb paste into the bowl with the chicken. Add the ginger and garlic pastes, thick yogurt, fresh cream, cream cheese, white pepper, cumin powder, garam masala, chaat masala, cardamom powder, freshly grated nutmeg and salt. Mix gently but thoroughly so each piece is well coated. The dairy and cashews give the tikka its characteristic creaminess.
4. Cover the bowl tightly and refrigerate. Marinate for at least 1 hour; for best results marinate overnight to let the flavors penetrate and the chicken tenderize.
5. Once marinated, stir in 1 tablespoon of oil to loosen the mixture slightly. This helps when threading the pieces onto skewers and prevents sticking during cooking.
6. Thread about 5–6 marinated chicken pieces onto each bamboo skewer, leaving a small gap between pieces for even heat circulation.
7. Cook the skewers: heat a heavy skillet or grill pan over medium-high heat and brush lightly with oil. Place the skewers on the hot surface and cook, turning occasionally so all sides sear evenly. If using an oven, broil or bake at high heat on a wire rack so air circulates around the skewers. Baste with melted butter during the last few minutes of cooking for extra richness.
8. Cook until the chicken is opaque throughout and slightly charred at the edges—times will vary with heat source and piece size. Remove from the heat and let the tikka rest briefly so juices redistribute.
9. Serve the Chicken Malai Tikka hot, accompanied by mint chutney, a creamy garlic sauce or raita, and warm naan or flatbreads. Garnish with lemon wedges and a sprinkle of chaat masala for brightness.
10. Storage and reheating tips: refrigerate leftover tikka in an airtight container for up to 2 days. Reheat gently in a skillet or oven to preserve creaminess—avoid high direct heat that can dry out the chicken. The marinade also works well with paneer or vegetables as a vegetarian alternative.