Chicken Malai Tikka Skewers

Ingredients

• 400 gboneless chicken, cut into cubes
• 2 tablespoonsginger and garlic paste
• 1 teaspoonroasted cumin powder
• 1 teaspoonroasted coriander powder
• 1 tablespoonmalai boti masala
• to tastesalt
• 1 teaspoonblack pepper
• 1 teaspoonwhite pepper
• 4 tablespoonsyoghurt
• 2 teaspoonslemon juice
• 4–5 tablespoonsthick cream

Instructions

1. 1

   Marinate chicken

   Combine the chicken with the spices, salt, yoghurt, lemon juice and cream. Leave to marinate for 4–6 hours, or preferably overnight.

2. 2

   Fry the skewers

   Thread 4–6 pieces of chicken onto each skewer. Shallow-fry over medium heat for 8–10 minutes, turning until golden on both sides and cooked through.

3. 3

   Serve the chicken

   Serve with rice or ketchup.

What are chicken malai tikka skewers?

Malai tikka is a creamy style of tikka: chicken is marinated with dairy and seasoning, then cooked until lightly browned. Tikka dishes are associated with South Asian cooking, where marinated pieces are commonly cooked on skewers.

This version uses yoghurt, cream, lemon and malai boti masala. The dairy coats the chicken, while the spice blend, pepper and roasted ground spices provide its savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 235 calories, 24g protein, 4g carbs, 13g fat.

Chicken supplies most of the protein, while the cream contributes much of the fat and the yoghurt adds a smaller amount of both. The recipe contains no substantial carbohydrate source, so rice will provide most of the plate's carbohydrates; serve it alongside the skewers and add vegetables if you have them.

Why marinate the chicken?

Marinating time: the recipe recommends 4–6 hours, with an overnight rest as the preferred option. This gives the seasoning time to coat the chicken before cooking.

Even coating: mix the marinade thoroughly so the yoghurt and cream cling to all the pieces. Keep the chicken refrigerated while it marinates.

Threading and frying

Skewer spacing: thread 4–6 pieces onto each skewer, leaving a little room between pieces so heat can reach their sides. Avoid packing them tightly together.

Pan heat: use medium heat and turn the skewers so both sides brown. The recipe gives a cooking time of 8–10 minutes; check that the thickest piece is cooked through before serving.

Getting the texture right

Golden outside: turn the chicken as it cooks rather than leaving one side in contact with the pan for the full cooking time. A browned surface is the visual cue given in the method.

Juicy centre: cut the chicken into similarly sized cubes so the pieces cook at a similar rate. Take care not to keep frying once they are cooked through.

Serving ideas

Rice: serve the skewers with rice for the pairing suggested in the recipe. Plain rice lets the creamy, peppery marinade remain the focus.

Ketchup: the recipe also suggests ketchup. Put it on the side so each person can choose how much to use.

Planning the timing

Ahead of time: allow at least 4 hours for marinating, or leave the chicken overnight for the preferred longer rest. The recipe does not give a total preparation time.

Before cooking: thread the marinated chicken onto skewers shortly before frying. Have the rice or other accompaniment ready so the skewers can be served hot.

Recipe notes & tips

• Cut the chicken into similarly sized cubes for more even cooking.
• Marinate the chicken in the refrigerator, especially if leaving it overnight.
• Thread 4–6 pieces onto each skewer, as directed, without crowding them.
• Turn the skewers during frying so both sides brown.
• Check the thickest chicken piece is cooked through before serving.

Variations

• Adjust the pepper: use less black or white pepper for a milder result.
• Change the dip: serve ketchup on the side, as suggested, rather than coating the skewers.
• Add a rice accompaniment: serve the skewers with plain rice for a more filling meal.
• Use a grill: cook the skewers on a grill instead of shallow-frying, turning them until browned and cooked through.

Common mistakes to avoid

• Short marinating time: allow 4–6 hours, or preferably leave the chicken overnight.
• Uneven cubes: cut the chicken into pieces of similar size so they cook at a similar rate.
• Crowded skewers: leave room between pieces so the chicken can brown more evenly.
• Unturned chicken: turn the skewers during the 8–10 minutes of frying to brown both sides.
• Serving too soon: check the thickest piece is cooked through before taking the skewers off the heat.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3 days. Reheat until piping hot throughout, using a pan or microwave; avoid reheating it repeatedly.

Frequently asked questions