Malai Tikka

Ingredients

• 600 gchicken breast
• 1½ tbspfresh lemon juice
• ½ tspsalt
• 2 tbspyoghurt
• 2 tbspdouble cream
• 1 tbspmelted ghee
• 1 tspground black pepper
• 1 tbspdried fenugreek leaves
• 1 tbspginger and garlic paste
• 1 tbspgreen chilli paste

Instructions

1. 1

   Mix the marinade

   In a medium bowl, combine all the ingredients except the chicken. Stir until the marinade is thick.

2. 2

   Coat the chicken

   Cut the chicken breast into bite-sized pieces. Add them to the marinade and mix thoroughly so each piece is well coated.

3. 3

   Chill to marinate

   Cover the bowl with cling film and refrigerate for at least 4 hours. For the best flavour, marinate overnight for 8 to 12 hours.

4. 4

   Thread the skewers

   Thread the chicken pieces onto wooden skewers, putting 5–6 pieces on each one.

5. 5

   Grill the chicken

   Heat the grill and place the skewers on it. Cook the chicken on all sides, basting it with ghee from time to time.

What is malai tikka?

Malai tikka is a South Asian style of marinated chicken cooked on skewers; malai refers to the creamy character of the coating. This version pairs cream and yoghurt with lemon, pepper, fenugreek, ginger, garlic and green chilli.

The thick marinade clings to small chicken pieces, so they are easy to thread and grill. A long rest gives the seasoning time to flavour the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 35g protein, 2g carbs, 10g fat.

Chicken supplies most of the protein, while the cream and ghee contribute much of the fat; the small amount of yoghurt and chilli paste adds relatively little carbohydrate. Serve a skewer portion with plenty of vegetables and, if you like, a measured serving of rice or flatbread to round out the plate.

Why this marinade works

Cream and yoghurt: together they make a rich, tangy coating that helps the spices and pastes cling to the chicken.

Lemon and aromatics: lemon juice brings acidity, while ginger and garlic paste and green chilli paste add savoury heat. Black pepper and dried fenugreek bring their own distinctive flavours.

Give it time to marinate

At least 4 hours: this is the minimum resting time in the recipe, with the covered bowl kept in the fridge.

Overnight: marinating for 8 to 12 hours is recommended for fuller flavour. Keep the chicken chilled throughout, rather than leaving it on the worktop.

Thread evenly for steady cooking

Bite-sized pieces: cut the chicken into pieces that are reasonably similar in size, so they cook at a more even pace.

Room between pieces: thread 5–6 pieces on each skewer without packing them tightly together. Leave space for heat to reach the sides as the skewers cook.

Look for cooked-through chicken

Turn the skewers so the chicken cooks on all sides, and baste with ghee from time to time as directed. The recipe does not specify a grilling time, so use the thickness of the pieces and the grill's heat as your guide.

Check the largest piece at its centre before serving; it should be fully cooked through. Avoid relying on surface colour alone.

Serve it as a main

Serve the skewers hot with salad, flatbread or rice for a more substantial meal. A crisp, fresh side gives contrast to the creamy coating.

For a gathering, bring the skewers to the table soon after grilling. Keep any raw-chicken marinade and utensils separate from cooked food.

Recipe notes & tips

• Cut the chicken into similarly sized pieces to help them cook evenly.
• Keep the bowl covered and refrigerated for the full marinating time.
• Use sturdy skewers that can support the chicken as you turn them.
• Turn the skewers so every side gets time over the heat.
• Baste with ghee intermittently rather than continuously.
• Check a large piece through the centre before serving.

Variations

• Milder chilli: reduce the green chilli paste for a gentler heat.
• More pepper: add extra black pepper for a sharper finish.
• Lemon at the table: serve with lemon wedges for extra tang.
• Fresh herbs: scatter chopped coriander over the cooked skewers.
• Vegetable skewers: grill separate vegetable skewers alongside the chicken.

Common mistakes to avoid

• Uneven pieces: cut them to a similar size so smaller pieces are less likely to overcook.
• Short marinating: allow at least 4 hours in the fridge for the flavours to develop.
• Crowded skewers: leave a little space between pieces so heat can reach their sides.
• One-sided grilling: turn the skewers to cook the chicken on all sides.
• Guessing doneness: check the centre of a large piece before serving.
• Reusing raw marinade: keep it away from cooked chicken and serving utensils.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat until piping hot throughout; avoid repeatedly reheating the same portion.

Frequently asked questions