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Chicken Malai Tikka, Chicken Reshmi Kabab, or Murg Malai Kebab is a soft, succulent, creamy, and lip-smacking appetizer that will just melt in your mouth.

Chicken Malai Tikka made with chicken chunks marinated in hung curd, heavy cream, almond paste, and a blend of spices, is beautifully rich in flavors and texture.

Grill it over an outdoor barbecue or simply cook it over a stove-top in a flat pan or tava these Murg Malai tikkas will be a sure show stopper for any gathering or outdoor party.

When I think of summer and friends, what first comes to my mind are those fun-filled backyard parties. When the days are long, you get to enjoy the outdoors along with your friends and families, and delicious and fun food cooking in the background.

The Chicken Malai Tikka is not very spicy or has any overpowering flavors. These Chicken Kabab are mildly spiced, very flavorful, rich, and creamy, and have the kind of taste that will stay with you for a long after you have finished eating.

Grilled Chicken Malai Tikka on a stick is easy to cook and even easy to serve. Just pick up a grilled Reshmi Kabab, dip it in a dipping sauce, and enjoy the juicy, rich flavors with the touch of smokiness from the charcoal. If you ask me, the beautifully smoked and grilled Chicken Malai Tikka or Murg Malai Tikka is absolutely Devine and an absolute party hit.

Wondering now what to do in case you do not have a barbecue or grilling machine? No worries, these chicken malai tikka can easily be cooked in an oven, air fryer, or on a stovetop. A change in the cooking method would not impact the flavors.

My earliest memories of these delicious, juicy, Mughlai kebab was during my college days when I and my friends used to walk down the streets of Mumbai while returning from our classes.

During the evening time, the streets used to be flocked by vendors cooking a variety of food. There used to be so many varieties of kebabs like Pahadi chicken Tikka, sheekh kebab, chicken malai kebab, and much more. I loved devouring them with my friends.

Among all the tikkas or kebabs I tried over the years, the Chicken Malai Tikka was my favorite. I especially loved the way the street vendors used to serve the Chicken Malai Tikka tossed in some sauces and spices with a side of mint chutney and onion. I will share the special way of serving these tikkas in my post below.

Ingredients for Chicken Malai Tikka

Chicken - You will need boneless chicken thighs or breasts. If you use thighs, you can cut them into small bite-size chunks that can slide over the skewer without breaking. If you are using breast meat, I recommend thinly slicing it. I will explain the reason in the FAQ section below.

Black Pepper Powder

Garlic Paste - fresh garlic paste

Ginger paste - fresh ginger paste

Hung Curd - Using hung curd is recommended instead of curd or yogurt as it has less moisture, stops the marinade from becoming runny, and provides the right flavors.

Fresh Cream - fresh cream, heavy cream, or heavy whipping cream is what you will need for the marinade.

Almond Paste - Soak the almonds, peel them, and then make a fine paste of the almonds.

Green Chili Paste - use spicy green chilis to make this paste.

Garam Masala

Kasuri Methi - Dry roasted and powdered Kasuri methi.

White Pepper Powder

Fresh Coriander leaves - Finely chopped fresh coriander.

Cornstarch - Cornstarch helps bind the liquid ingredients together, not making the marinade runny.

Ghee - Clarified butter.

Live charcoal + Oil - for the smoky texture.

Skewers - You can use either bamboo or steel skewers

Salt

How to make Chicken Malai Tikka

Place the yogurt or curd in a muslin cloth and hang it overnight or for 3 to 4 hours to drain all the whey or moisture to make the hung curd.

Cut the chicken into small cubes or pieces that can easily be placed on skewers.

Transfer the sliced or cut chicken to a mixing bowl.

Add salt, black pepper powder, ginger, and garlic paste to the chicken and marinate it well. Set it aside to marinate for 15 to 20 minutes.

In another same-size bowl, add the fresh cream, hung curd, almond paste, green chili paste, garam masala, kasuri methi, freshly chopped coriander, white pepper powder, and salt, and mix it all well.

Add cornstarch to the mixture and again mix everything together. Add the previously marinated chicken to this mixture and mix and marinate the chicken properly with it. Set it aside for at least an hour or preferably overnight to marinate.

In the marinade, the bowl makes a well in the center by pushing or moving the chicken on the sides. In the center, place a smaller steel or glass bowl.

Heat up charcoal till it becomes red and hot. Place the live charcoal in the small bowl in the marinade bowl. Pour ghee over it and over the whole bigger bowl with a tight lid. Let it smoke for about 5 minutes, then discard the coal.

Skew the marinated chicken onto the skewers.

Heat up the barbecue to 400F or heat up a pan on the stovetop on medium heat.

Grill the chicken malai tikka from all sides. On the pan, it will take about 4 to 5 minutes. In the barbecue machine, it will depend on heat and the temperature outside.

Serve the Chicken Malai Tikka or Reshmi Kabab hot with a sprinkle of chat masala, lemon wedges, and mint chutney on the side.

If you want to serve the Chicken Malai Tikka the way they are served by Mumbai street vendors. Then take a bowl and remove the cooked chicken malai Tikka from the skewers. Drizzle some melted butter, a little heavy cream, a sprinkle of chat masala, a dash of lemon juice, and a little black pepper powder. This elevates the flavors and makes it more chatpata and irresistible.

PRO tips for Chicken Malai Tikka

• Do not cut the chicken pieces too thick. Since we cook on high heat, if the pieces are too big, the outside will get charred, and the center will not cook properly and stay raw.

• While grilling the tikkas, do not add extra marinade on top other than the one that sticks to the chicken pieces. Extra marinade while grilling will drip off, and while cooking over the stovetop, it will spread all over the pan and burn off.

• If you use breast pieces to make chicken malai tikka, you must marinate them for at least 2 to 3 hours or preferably overnight. Breast pieces dry out easily, so when you cook at a high temperature, they become dry, tough, and not so appetizing.

• If you are using wooden/bamboo skewers, soak them in water for at least a couple of hours to avoid burning.

• While cooking on the grill, remember to baste the skewers with oil or butter at regular intervals to avoid drying and sticking of the chicken.

Frequently Asked Questions (FAQs)

Can you bake the Chicken Malai Tikka?

Yes, you can bake the chicken malai tikka. Preheat the oven to 400F. Line the baking tray with aluminum foil and place the skewered chicken on it. Drizzle a little oil or melted butter on it.

Bake for 20 to 25 minutes. After baking for 10 to 12 minutes, baste the chicken skewers with oil or butter and turn them over to the other side to cook further.

Can you Air fry the Chicken Malai Tikka?

Yes, you can always air-fry the chicken tikka. However, you can skip using skewers while cooking them in an air fryer. Cook at 380F for about 20 minutes.

Will this recipe work with a bone in chicken?

Yes, absolutely, you can use this marinade on the bone-in chicken. While using this Chicken Malai Tikka recipe with a chicken with bone, make small cuts on the chicken, then marinate the chicken properly and fill the cuts with the marinade.

But for a bone-in chicken, then, it is important to marinate the chicken overnight.

Can you freeze the marinated chicken?

Yes, you can freeze the marinated chicken malai tikka in an air-tight container, which will stay good for up to 2 months.

Before using, thaw it in the refrigerator for at least 15 to 20 hours. Do not thaw it in a rush, as the marinade will become runny.

Can you store already-cooked tikka?

You can store already-cooked chicken malai tikka. Let the cooked tikkas cool down completely, and then transfer them to an air-tight container. They will stay good in the refrigerator for up to 2 to 3 days and in the freezer for about 2 months.

Ways to serve Chicken Malai Tikka

• Serve the chicken malai tikka the street style. Transfer the grilled tikkas to a mixing bowl and drizzle it with melted butter, some fresh cream, a dash of lemon juice, chat masala, and black pepper powder, and serve them with cut onion rings and fresh mint chutney.

• Warm up some fresh flatbread like roti, naan, or tortilla, and brush it with a little leftover marinade. Add some sliced onions, lettuce, mint chutney, and chat masala. Place grilled chicken malai tikka over it, roll it into a wrap, and enjoy it.

• Serve it over a bed of jeera rice.

Check out some other easy grill recipes

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