Chicken Malai Tikka




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•1.5 lb (approx 680 g) Boneless Chicken, preferably breast/thighs cut into 1.5”- 2” tikka pieces

•½ cup Fresh Cilantro/Coriander Leaves

•¼ cup Fresh Mint Leaves

•2-3 Green Chillies, cut into pieces

•10-12 Cashew Nuts

•¼ Onion, Medium, coarsely diced

•1½  tbsp Lemon Juice

•1 tsp Ginger Paste

•2 tsp Garlic Paste

•⅓  cup Yogurt (Curd), thick (hung)

•¼ cup Fresh Cream

•1 tbsp Cream Cheese

•½  tsp White Pepper Powder

•½  tsp Cumin Powder

•½  tsp Garam Masala

•½  tsp Chat Masala

•½  tsp Cardamom Powder

•½  tsp Nutmeg, freshly grated

•1½  tsp Salt, or to taste

•1 tbsp Oil

•¼ cup Unsalted Butter, for basting (optional)

•5-6 Bamboo Skewers


1Cut the chicken breast into 1.5-inch to 2-inch cubes and add it to a medium size bowl.

2To a mini blender, add the fresh cilantro, fresh mint leaves, chopped green chilies, cashew nuts, coarsely diced onion, and lime juice. Blend to a smooth paste. Add the paste to the bowl with the chicken.

3To that, add ginger paste, garlic paste, yogurt, heavy cream, cream cheese, white pepper, cumin powder, garam masala, chat masala, cardamon powder, freshly grated nutmeg, and salt. Mix it all well together.

4Cover the bowl with plastic wrap and place the chicken in the refrigerator to marinate for 1 hour or overnight for best results.

5Pour the oil into the marinated chicken and give the chicken another mix.

6Now start putting about 5-6 marinated chicken pieces onto each bamboo skewer.

7Brush a heated pan with a little oil and place the chicken skewers on the pan. Grill the chicken while occasionally rotating the skewers.  Brush the chicken with melted butter for added flavour.  Once the chicken has cooked, remove it from the pan and plate it.

8Serve hot with a side of mint chutney, creamy garlic sauce, and your favourite naan.


We thought it was good but the kids fussed and barely tried it. Would be good for meal prep and having leftovers on a salad.

This meal may or may not have caused diarrhea.




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