Malai/Reshmi Chicken Tikka
If there is one dish that effortlessly brings together the richness of cream, the charm of subtle spices, and the smoky goodness of a classic grill, it’s Malai Chicken Tikka. Unlike traditional spicy tikkas, this version is all about silky textures, delicate flavours, and the luxurious taste of fresh cream—making it a favourite for kids and adults alike.
Whether you’re hosting a weekend gathering, planning a festive dinner, or simply craving something indulgent, Malai Chicken Tikka never disappoints. And the best part? It’s surprisingly easy to whip up at home. I truly don’t know why I never tried this before—one bite and it felt like finding a recipe my kitchen had been waiting for.”
The magic lies in the double marination. The first layer—lemon, ginger, and garlic—tenderizes the chicken and infuses it with flavour. The second marination brings the richness: cream, hung curd, cheese, and fragrant spices. This combination gives the tikka its signature melt-in-the-mouth texture and creamy finish.
Ingredients
For the first marination
- 800g boneless chicken (preferably thigh pieces)
- lemon juice
- 1 tsp salt
- 1 tsp ginger paste
- 1 tsp garlic paste
For the second marination
- ½ cup fresh cream
- 1/2 cup thick curd/Greek yogurt
- 1/2 cup cheese spread or 4 to 5 tbsp thick cheese spread
- 1 tbsp cornflour or gram flour(if your marinade is loose add this)
- 1–2 green chillies, finely chopped(add more if you like it spicy)
- 2 tsp black pepper powder(more or less according to your taste)
- ½ tsp cardamom powder (optional but elevates the aroma)
- 1 tbsp melted butter or ghee
- Salt as needed
First Marination
Combine chicken with lemon juice, salt, ginger, and garlic paste. Let it rest for 20 minutes.
This step softens the chicken and helps it absorb flavours deeply.
2. Second Marination
Squeeze out the chicken’s moisture and keep it aside. In a bowl, whisk together cream, curd, cheese, cornflour, spices, and butter. Add the semi-marinated chicken and coat thoroughly.
Marinate for at least 1 hour, or overnight for a deeper flavour. Make it in an oven, on a tawa, in an air fryer, or on a charcoal grill for that irresistible smoky aroma. It’s versatile, beginner-friendly, and absolutely delicious. I cooked it in an airfryer for 14 minutes (7 minutes on each side) by brushing melted ghee in between. Finish it off with spreading some ghee and enjoy hot with your fav dips and salad.
Relish!
