How to Make Chicken Malai Tikka (Creamy, Juicy, and Easy BBQ Recipe)

If you’ve ever craved a rich, creamy, and melt-in-the-mouth kebab, then this chicken malai tikka recipe is for you. Known for its soft texture and mildly spiced flavours, Murgh Malai Tikka is a crowd favourite at every barbecue or party. Unlike the fiery red tandoori chicken, this one is subtle, elegant, and made for those who love creamy kebabs.

In this blog, we’ll show you how to make chicken malai tikka at home using simple Indian kitchen ingredients. Whether you cook it on a grill, in an oven, or on a tawa, this is one malai chicken kebab that turns out perfect every time. This recipe is also a regular feature in TGCA’s professional kitchen training, where aspiring chefs learn to perfect the art of juicy, creamy kebabs.

Pro tip: To balance tang and spice like a pro, explore weekend baking classes in Delhi that also include Indian curry workshops.

What Is Chicken Malai Tikka?

Chicken Malai Tikka, also called Reshmi kabab, is a North Indian dish made by marinating boneless chicken in curd, cream, cheese, cashews, and subtle spices. “Malai” means cream, and “Tikka” means pieces. The result? Juicy, silky-soft chunks of chicken cooked on skewers, ideal for grills or tandoors.

It’s a popular starter in restaurants, weddings, and BBQ nights. This creamy chicken malai kabab is also a favourite among kids and people who prefer low-spice recipes. At TGCA, this dish is often chosen by students for live grilling sessions and festive menus.

Why This Chicken Malai Tikka Recipe Works

• Double marination process gives it depth of flavour
• Hung curd and cheese make it creamy and soft
• Cashews and cream add richness and texture
• Easy to make on gas stove, OTG, or barbecue grill
• Perfect for Indian audiences who want restaurant-style kababs at home

Ingredients for Chicken Malai Tikka (As per Traditional Recipe)

• Boneless Chicken Thighs – 4 pcs (cut into tikka-sized chunks)
• Hung Curd (Thick Yogurt) – 100 gms
• Green Chillies – 2 to 3 (paste form)
• Lemon Juice – 5 ml
• Processed Cheese – 10 gms (grated)
• Ginger Paste – 1 tsp
• Garlic Paste – 1 tsp
• Butter – 10 gm
• Cashew – 5 to 6 (paste form)
• Fresh Coriander – few sprigs (chopped)
• Cream (Fresh) – 10 ml
• Garam Masala – 1 tsp
• Salt – 1 tsp
• Pepper – 1 tsp
• Toasted Kasuri Methi (Dry Fenugreek) – 2 gms
• Oil – 10 ml (for basting)

Step-by-Step Chicken Malai Tikka Recipe (Oven or Grill)

Step 1: Make the Creamy Marinade

In a bowl, mix the following:

• Hung curd
• Green chilli paste
• Lemon juice
• Grated processed cheese
• Ginger-garlic paste
• Cashew paste
• Fresh cream
• Garam masala, salt, and pepper
• Kasuri methi

Pro Tip: The mixture should be thick enough to coat the chicken pieces completely.

Step 2: Marinate the Chicken

Add the chicken thigh pieces to the marinade and mix well until fully coated. Cover and refrigerate overnight or for at least 6 hours.

This marination makes the chicken super soft and juicy, just like the best chicken malai tikka you’ll taste at TGCA’s advanced barbecue masterclasses.

Step 3: Grill the Chicken

• Preheat your oven or grill to 230°C.
• Thread the chicken pieces onto skewers (metal or bamboo).
• Grease with a bit of oil or butter for that signature glaze.
• Grill or bake for 8–10 minutes on high heat. Flip halfway through.
• Optional: Char directly on open flame for smoky flavour.

Step 4: Add Smoky Flavour (Dhungar Method)

• Burn a small piece of coal till red hot.
• Place it in a small steel bowl and keep it inside your serving dish with the cooked chicken.
• Pour a few drops of ghee or oil over the coal and immediately cover the dish with a lid.
• Let it sit for 5–7 minutes to infuse that wonderful tandoor aroma.

Step 5: Serve & Enjoy

Garnish with fresh coriander or mint chutney.

Squeeze a bit of lemon juice on top.

Serve with onion rings and green salad.

Cooking Methods for Malai Chicken Kebab

Method	Cooking Time	Tips
Oven (OTG)	8–10 mins at 230°C	Use skewers for best shape
Grill/BBQ	8–10 mins	Baste with butter for char
Tawa/Pan	10–12 mins	Flip gently, medium heat
Air Fryer	10 mins at 200°C	Spray oil, check halfway

Tips for Perfect Chicken Malai Tikka Every Time

• Use hung curd only; regular curd will make the marinade watery
• Grated cheese helps bind the marinade and gives creaminess
• Use chicken thighs for juicier results, not breast pieces
• Resting after cooking helps juices settle inside
• Always use low-spice garam masala or a homemade blend
• Add cardamom powder for a subtle aroma (optional)

Variations You Can Try

• Malai Paneer Tikka: Replace chicken with paneer cubes for a vegetarian version
• Malai Soya Tikka: Perfect for a high-protein plant-based option
• Stuffed Chicken Malai Tikka: Add cheese stuffing in each piece before grilling
• Malai Tikka Wrap: Roll it in a roti with onions and chutney

Healthier Malai Tikka Options

• Use low-fat cream and curd
• Reduce butter or skip cheese entirely
• Cook in an air fryer instead of a grill or tandoor
• Pair with salad instead of naan or rumali roti

Pro Tip: If you're in Delhi and want to BBQ like a pro, try searching for a baking school near you that also offers grill and tandoor basics. Many baking schools in Delhi now include these in their curriculum!

Final Thoughts

Whether it’s a house party, wedding starter, or a weekend barbecue, chicken malai tikka never fails to impress. This creamy, rich, and subtly spiced kebab is one of the easiest starters you can make at home.

With this detailed chicken malai tikka recipe, now you know how to make restaurant-style murgh malai tikka without any tandoor or grill. Add your twist, try variations, and bring the taste of Indian BBQ to your dining table. Don’t forget, many professional chefs at TGCA started by mastering classic malai tikka before experimenting with new-age kebabs.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it tends to dry out easily. Thigh pieces stay juicier, absorb the marinade better, and result in more tender, flavourful chicken malai tikka, especially when grilled or tandoor-cooked.

What is the smoky method shown in the recipe?

It’s called the Dhungar technique, where a burning coal is placed in a bowl inside the dish with a little ghee. Cover it to let the smoky aroma infuse, replicating that tandoori flavour at home.

How long should I marinate the chicken?

Overnight marination is ideal for juicy, flavourful tikkas. It allows the curd, cream, and spices to soak in. If short on time, marinate for at least 4–5 hours for decent taste and texture.

Can I skip cheese in the marinade?

Yes, but cheese adds a creamy richness. As a substitute, increase cashew paste or use a mix of hung curd and fresh cream. It will still give your malai tikka that smooth, melt-in-mouth experience.

Is chicken malai tikka spicy?

Not at all! It’s one of the mildest kebabs in Indian cuisine. Creamy, buttery, and lightly flavoured, it's perfect for kids, elders, or anyone who prefers less spicy Indian snacks without compromising on taste.

What chutney goes best with this kebab?

The classic pairing is mint-coriander chutney with curd, lemon, and a hint of garlic. This tangy and cooling dip balances the rich malai chicken tikka beautifully, making it a perfect starter for Indian dinners.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken a day in advance and refrigerate it. Just grill or bake before serving for a fresh taste. It’s a perfect party prep item for gatherings, barbecues, and home dinners.

Can I freeze the marinated chicken?

Yes, store in an airtight freezer-safe box and freeze for up to 15 days. When needed, thaw overnight in the fridge and grill. Great for meal prepping or last-minute kebab cravings without much effort.

What makes chicken malai tikka different from regular chicken tikka?

Chicken malai tikka is creamy, mildly spiced, and rich, made with cheese, cream, and curd. In contrast, regular chicken tikka is fiery, tangy, and uses red chilli, tandoori masala, and lemon for a bold flavour.

How do I prevent the tikka from drying out?

Use a well-balanced marinade with curd, cream, and cheese. Avoid overcooking and grill on medium heat. Basting with butter or ghee midway helps retain moisture, giving that juicy, soft bite in every malai chicken tikka.