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chicken malai tikka recipe
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chicken malai tikka recipe, murgh malai tikka

a creamy and white flavored chicken malai kabab which can be made in a pan without oven.
Prep Time20 mins
Cook Time30 mins
Total Time40 mins
Course: chicken
Cuisine: North Indian
Servings: 3
Calories: 480kcal
Author: Asiya

Ingredients

  • 250 gms boneless chicken (cleaned and washed well)
  • salt - to taste
  • beaten yogurt - 5 tsp
  • 1/4 tsp garam masala powder
  • 1/2 tsp black pepper corn powder/kali mirch powder
  • 1/2 tsp cardamom powder/ elaichi powder
  • 1 tsp ginger garlic paste
  • 1/2 tsp chaat masala powder
  • 1/2 tsp white pepper powder
  • 1/2 lemon juice extracted

to make paste:

  • 6-8 cashews/ kaju
  • 5-6 green chillies
  • 2 tbsp coriander leaves
  • 1 tsp oil

To fry chicken malai tikka:

  • 2 tbsp oil
  • 1/2 tsp butter

Instructions

  • Take a mixing bowl, add boneless chicken pieces into it.
  • Into the chicken, add salt as per taste, add beaten yogurt into it, add garam masala powder.
  • Add black pepper powder, elaichi powder, ginger garlic paste.
  • Add chaat masala powder, white pepper powder, lemon extracted juice.
  • Make a paste of kaju, green chillies, coriander leaves by adding little water and add 3 tablespoon of this paste into the chicken.
  • Mix all the ingredients well.
  • Add a teaspoon of oil, mix well.
  • Marinate this chicken by covering the lid for about 1 hour in refrigerator.
  • Take the chicken out and mix well.

Cooking of the tikka:

  • Take a pan, heat it
  • Add around 2 teaspoon of oil.
  • Add butter, heat the oil and butter.
  • Add the marinated chicken malai tikka pieces.
  • Cook the pieces for about 5-10 minutes on low flame.
  • Flip the pieces and cook the other side too for 5-10 minutes.
  • Make sure each side is cooked well and the chicken tenderizes well on all sides.
  • Once the tikka pieces are cooked well take them out.
  • Transfer them on a plate.
  • Garnish with onin rings, lemon wedges, coriander leaves.
  • Serve hot...

Video

Notes

Important note:
  • Usually, smoky flavor is given to tikkas made using veg or non veg. Follow the method below to give that smoky flavors.
How to give a smoky flavor:
  • In order to give a smoky touch, take a burning charcoal, place the coal into a small steel bowl, place it in between the pan with tikkas, pour ghee on the coal and immediately cover the lid of the pan and let it stay for few minutes.
  • This method gives a smoky aroma to all the tikkas.
  • This method is entirely optional and to get a restaurant feel this method can be tried.
Other important tips:
  • If non stick pans are used then one can reduce the quantity of oil and yet get an amazing taste.
  • Try to cook them in very little oil if the utensils used are non stick.
  • The overall cooking time for making chicken malai tikka is 30 minutes.
  • Serve them with any chutney dip, mayonnaise or just enjoy plain as a starter.
  • Here I have added only kaju/cashewnut paste but one can also soak almonds, peel them and make a paste of it as well and add to the marinade to make it even more rich.
  • Malai or cream too can be added to make it highly creamy and rich.

Nutrition

Calories: 480kcal
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