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Chicken Malai Tikka — AI-generated food illustration

Chicken Malai Tikka

Boneless chicken is marinated in thick yogurt, cream and mild spices, then grilled until golden at the edges. Serve with lemon and a fresh chutney.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting / soaking / chilling 4 hours
Total Time 4 hours 40 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 600 g boneless chicken thighs 3 cm pieces
  • 100 g strained yogurt
  • 50 ml cream
  • 1 tbsp ginger garlic paste
  • 1 tbsp lemon juice
  • 0.5 tsp ground white pepper
  • 0.5 tsp garam masala
  • 0.75 tsp salt
  • 1 tbsp oil
  • 1 tbsp cornflour

Method
 

  1. Marinate
    Whisk yogurt, cream, ginger garlic paste, lemon, pepper, garam masala, salt, oil and cornflour. Coat chicken and refrigerate 4 hours.
  2. Prepare
    Heat oven to 220°C conventional. Line a tray and place an oiled rack over it. Thread chicken onto metal skewers, leaving small gaps.
  3. Roast
    Roast 16–20 minutes, turning halfway, until the thickest pieces reach 74°C.
  4. Colour
    If needed, grill briefly for colour while watching closely. Rest 3 minutes and serve with lemon.

Notes

Thick yogurt helps the marinade cling. If using wooden skewers soak them first and keep exposed ends away from direct heat.