Malai Chicken Tikka Recipe: How to make murgh malai tikka


Malai chicken tikka is a tasty recipe. Malai means creamy. This appetizer dish uses very few spices. Instead, it uses butter, cashew paste, cheese, hung curd, and other ingredients. They give chicken (murgh) a delicious and juicy taste as well as a creamy (malai) texture. If you want to surprise your family or guests, this is one of the best dishes to try.


Ready malai chicken tikka served in a black plate with green chutney by homemakerjob
Malai Chicken Tikka by Homemakerjob


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Close up photo of Ready chicken malai tikka served in a black plate with green chutney by homemakerjob

Malai Chicken Tikka Recipe: How to make murgh malai tikka

Malai chicken tikka is a delicious and popular dish from India. Juicy marinated boneless chicken pieces get threaded on skewers and then cooked in an oven or a pan. This is an easy dish to make and the perfect choice for parties and gatherings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Indian
Servings 4 people


  • 500 g chicken boneless (cubed)
  • 4 tbsp hung curd
  • 4 tbsp fresh cream
  • 3 tbsp grated cheese
  • 2 tbsp mixed paste of ginger, garlic, and green chili
  • 2 tsp lemon juice
  • 1 tsp salt
  • 1 tsp black pepper powder
  • ½ tsp kasuri methi
  • 2 tbsp corn flour
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 tsp garam masala
  • ¼ tsp nutmeg powder
  • ¼ tsp green cardamom powder
  • 2 tbsp cashew paste


  • Take 500 g of boneless chicken cubes in a mixing bowl. Add 1 tsp salt, 2 tsp lemon juice, and 1 tbsp ginger-garlic-green chili paste. Mix well with the chicken cubes and let them marinate for 30 min.
  • In another bowl, add 4 tbsp hung curd, 4 tbsp fresh cream (malai), 3 tbsp grated cheese, and 1 tsp kasuri methi. Add 1 tsp black pepper powder, 1 tsp garam masala, and 2 tbsp cashew paste. Then add ½ tsp nutmeg powder, 1 tsp green cardamom powder, and 1 tbsp oil. Mix all the spices well together. Add the marinated cubes and mix well.
  • Soak the wooden skewers in warm water for at least 30 min. If not soaked, wooden skewers can burn or break while cooking tikka.
  • Now take the cubes and thread them on the skewers. Thread 4 cubes per skewer.
  • Preheat the grill pan over high heat. Add 2 tbsp butter and turn the flame to medium. Place 3 to 4 skewers on a grill pan at the same time. Do not overcrowd the pan.
  • Cook the chicken for 15 min. Then turn the skewers to the opposite side and cook for another 15 min. Keep brushing butter on the malai tikka in between.
  • Transfer the murgh (chicken) malai tikka to a serving plate. Serve hot with green chutney.


  • Don’t cut the meat cubes too small or too big. Cut them into even sizes.
  • You can use the thigh or breast part of the chicken for the recipe.
  • Cooking time can change depending on the thickness of your grill pan.
  • Preheat the pan before adding the butter to it.
  • If possible, let the chicken marinate for a few hours.
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