Chicken /Murgh Malai Tikka

Ingredients

• 500 g Boneless Chicken Thigh (Upper leg portion, cut into 2‑3 cm pieces)
• 2 Tbsp Ginger‑Garlic Paste (Freshly made or store‑bought)
• 1 Tbsp Lemon Juice (Freshly squeezed)
• 1 tsp Salt (Kosher or table salt)
• 100 g Soft Cheese (Paneer or Cream Cheese) (Room‑temperature, crumbled)
• 2 Tbsp Cheese Spread (Processed cheese spread, room temperature)
• 2 Tbsp Fresh Coriander Stems (Finely chopped, stems only)
• 180 ml Hung Curd (Greek Yogurt) (Thick, strained yogurt)
• 0.5 tsp Cardamom Powder (Ground green cardamom)
• 0.25 tsp Nutmeg Powder (Freshly grated if possible)
• 1.5 Tbsp Mayonnaise (Regular store‑bought)
• 1 Tbsp Gram Flour (Besan) (Optional, for binding)
• 2 pcs Green Chilies (Finely chopped, deseeded for less heat)
• 2 Tbsp Fresh Coriander Leaves (Finely chopped)
• 0.25 tsp Black Pepper Powder (Freshly ground)
• 1 tsp Dry Fenugreek Leaves (Kasuri Methi) (Toasted and crushed)
• 2 Tbsp Butter (Unsalted, can substitute ghee)
• 2 Tbsp Heavy Cream (Full‑fat)
• 1 tsp Lemon Juice (for sauce) (Fresh)
• 8 pcs Wooden Satay Skewers (Soaked in water 15 min before use)

Instructions

1. Cut Chicken

   Trim any sinew and cut the boneless chicken thigh into 2‑3 cm bite‑size pieces.

   Time: PT5M

2. First Marination

   In a bowl combine chicken pieces, ginger‑garlic paste, lemon juice, and salt. Mix well and let rest for 15 minutes.

   Time: PT15M

3. Drain Released Water

   After the rest, gently squeeze the chicken pieces to expel the liquid and discard the water.

   Time: PT2M

4. Prepare Cheese Paste

   In a small bowl mash the room‑temperature cheese with cheese spread, chopped coriander stems, and optional minced garlic until smooth.

   Time: PT5M

5. Second Marination Base

   In a larger bowl whisk together hung curd, cardamom powder, nutmeg, mayonnaise, gram flour (if using), and the cheese paste. Add green chilies, fresh coriander leaves, and black pepper powder. Mix until a uniform, lump‑free paste forms.

   Time: PT7M

6. Marinate Chicken in Second Mix

   Add the drained chicken pieces to the second‑marination mixture, coat each piece thoroughly, and let rest for 10 minutes (or up to 3‑4 hours for deeper flavor).

   Time: PT10M

7. Pre‑heat Tawa

   Place the tawa or skillet over medium heat until hot but not smoking.

   Time: PT3M

   Temperature: Medium heat

8. Thread onto Skewers (Optional)

   If using wooden satay sticks, thread the marinated chicken pieces, folding them slightly to keep the coating intact.

   Time: PT3M

9. Cook the Tikka

   Add butter (or ghee) to the hot tawa, arrange the chicken (on skewers or directly) in a single layer, cover, and cook for 12‑15 minutes, turning once. Baste with melted butter and a splash of the cream‑lemon sauce every few minutes.

   Time: PT15M

   Temperature: Medium heat

10. Prepare Cream‑Butter Sauce

    In a small saucepan melt a little butter, add a pinch of minced garlic, then stir in heavy cream and 1 tsp lemon juice. Simmer gently for 2 minutes.

    Time: PT5M

    Temperature: Low heat

11. Baste and Finish

    During the last 2 minutes of cooking, brush the tikka with the cream‑butter sauce and drizzle any pan juices over the pieces. Once done, remove from heat.

    Time: PT2M

12. Garnish

    Sprinkle toasted black peppercorns and crushed dry fenugreek leaves over the hot tikka.

    Time: PT2M

13. Serve

    Arrange the Murgh Malai Tikka on a serving platter, drizzle any remaining sauce, and serve hot with mint chutney or salad.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

5 g

Fat

15 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Chicken Thigh: Boneless Chicken Breast
• Instead of Ginger‑Garlic Paste: Equal parts minced ginger and minced garlic
• Instead of Lemon Juice: Lime juice
• Instead of Soft Cheese (Paneer or Cream Cheese): Cream cheese, Mozzarella (soft)
• Instead of Cheese Spread: Additional cream cheese
• Instead of Fresh Coriander Stems: Cilantro leaves
• Instead of Hung Curd (Greek Yogurt): Full‑fat Greek yogurt
• Instead of Mayonnaise: Greek yogurt, Egg yolk
• Instead of Gram Flour (Besan): All‑purpose flour
• Instead of Green Chilies: Jalapeño
• Instead of Butter: Ghee
• Instead of Heavy Cream: Half‑and‑half
• Instead of Wooden Satay Skewers: Metal kebab skewers

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Small Bowl
• Tawa or Heavy‑Bottom Skillet
• Wooden Satay Skewers (optional)
• Basting Brush (optional)
• Small Saucepan
• Spatula
• Tongs
• Measuring Spoons
• Plate for Marinating

Critical Steps — Do Not Skip

• Removing the water released after the first marination to avoid diluting flavors.
• Creating a smooth cheese‑and‑curd paste for binding and richness.
• Ensuring the chicken is fully coated in the second marination before resting.
• Cooking on medium heat and covering the pan to retain juiciness.
• Basting with butter‑cream sauce throughout cooking to keep the tikka glossy and moist.

Chef Tips from the Video

• Use room‑temperature cheese; cold cheese creates lumps.
• Hung curd gives a tangy richness that regular yogurt lacks.
• If you don’t have a tawa, a cast‑iron grill pan or pre‑heated oven (200°C) works well.
• Basting with the pan juices preserves the silky texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Cooked tikka can be frozen for up to 1 month; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• Prepare the cheese‑curd paste a day ahead and refrigerate.
• Toast and crush fenugreek leaves in advance; store in an airtight jar.

Frequently Asked Questions