Malai chicken tikka is boneless chicken cubes marinated in cream (called malai) and Indian spices. It is a creamy milder version of traditional spicy red chicken tikka. If you try this chicken malai tikka recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Chicken: Use boneless chicken thighs for the best taste. Marinate longer like overnight if using chicken breast pieces for juicy tender chicken. You can easily adapt this recipe for any chicken cut, boneless chicken pieces, and chicken leg or chicken chest are popular. Greek yogurt: If you do not have Greek yogurt just put plain yogurt in a fine strainer and let some water drain for 10 minutes. Use this thick yogurt in the recipe. Onions: You can substitute chopped onions with ½ tablespoon of onion powder. Raw Papaya paste: is raw green papaya processed into a paste. It is used in Indian cooking to tenderize meat. You can use meat tenderizer powder as well. Paste: Use preferably fresh ginger paste, garlic and green chili paste. Spices: Roasted and grounded cumin and coriander taste amazing in this recipe. But to keep the recipe simple I used regular cumin and coriander powder. Cream: Use full fat double cream for this recipe. Chicken cube: Most foods that are served at restaurants have flavor enhancers like MSG. With the chicken cube, you get the same taste. You may use MSG-free chicken cube or chicken powder or skip it altogether with a little compromise on the taste. Cream Cheese: Cream cheese is optional but it has that oomph cheesy flavor. Cheddar cheese can be used as well.
📖 Recipe
