Product Details

Ingredients:

For the Marinade:

• 500 g (1 lb) boneless chicken (thighs or breasts), cut into bite-sized pieces
• ½ cup (120 g) thick fresh cream (or heavy cream)
• ¼ cup (60 g) hung yogurt or Greek yogurt
• 2 tbsp cream cheese (optional, for extra richness)
• 1 tbsp ginger-garlic paste
• 1 tsp green chili paste (adjust to taste)
• 1 tsp white pepper powder (or black pepper powder)
• 1 tsp garam masala powder
• 1 tsp cumin powder
• ½ tsp cardamom powder (optional, for aroma)
• 1 tbsp lemon juice
• 1 tbsp cornflour or gram flour (besan)
• 2 tbsp melted butter or oil (for basting)
• Salt to taste

Instructions:

1. Prepare the Chicken:

   • Wash and pat dry the chicken pieces. Trim off any excess fat.

2. Make the Marinade:

   • In a large bowl, whisk together cream, yogurt, cream cheese (if using), ginger-garlic paste, green chili paste, white pepper, garam masala, cumin powder, cardamom powder, lemon juice, and salt.
   • Add cornflour or gram flour to the mixture to help bind the marinade.

3. Marinate the Chicken:

   • Add the chicken pieces to the marinade and mix well to coat evenly.
   • Cover the bowl and refrigerate for at least 2 hours, preferably overnight, for the flavors to develop.

4. Cook the Malai Tikka Kababs:

   • Grill: Preheat your grill to medium heat. Thread the marinated chicken pieces onto skewers (soak wooden skewers in water for 30 minutes beforehand). Grill for 10-12 minutes, turning occasionally and basting with melted butter, until the chicken is tender and slightly charred.
   • Oven: Preheat your oven to 400°F (200°C). Place the chicken pieces on a greased baking tray or skewer them and set on a rack. Bake for 15-20 minutes, turning and basting with butter halfway through. Broil for the last 2-3 minutes to achieve a slight char.
   • Pan-Fry: Heat a non-stick pan or grill pan over medium heat with a little oil. Cook the chicken pieces for 3-4 minutes on each side, basting with butter until cooked through.

5. Serve:

   • Serve hot with mint chutney, sliced onions, and lemon wedges. Pair with naan, paratha, or a salad for a complete meal.

Tips for Perfect Malai Tikka:

• Use chicken thighs for a juicier texture.
• Ensure the marinade is thick enough to coat the chicken; adjust with more yogurt or cream if needed.
• For a smoky flavor, use the "dhungar method" by placing a lit charcoal piece in the marinated chicken bowl, adding a few drops of ghee, and covering it tightly for 5-10 minutes.

Enjoy your luscious Chicken Malai Tikka Kababs! 🥂