Chicken Malai Tikka is one of those much-loved iconic recipes that seem complicated to create but is actually incredibly easy! The secret is in the marinade and the perfect blend of spices. Also known as Murg Malai Tikka, this dish is a popular choice to serve for friends and family as it is neither spicy or too rich.

For this recipe, you will need:

  • 1 cup of Boneless Chicken cut into cubes
  • 1 onion cut into cubes
  • 1 tbsp Dried Fenugreek Leaves
  • 1 cup hung curd
  • 3 tbsp Cream Cheese
  • 1 tbsp Sour Cream
  • 1 tbsp Garlic Paste
  • 1 tbsp Ginger Paste
  • 3 tbsp Fresh Coriander and mint Thinly Ground
  • 1 tbsp Lemon Juice
  • 1 tsp Green Chilli Paste
  • 1 tsp Cornflour
  • 1 tsp Cumin Powder
  • Red chilli powder
  • 2 tbsp Oil
  • Salt to taste
  1. Add all the ingredients for the marinade in to a bowl and whisk until you get a smooth paste (do not add the fenugreek leaves to the marinade as this can turn the flavour sour). Add the chicken pieces and coat them evenly. Cover using a plastic wrap or a tight lid and refrigerate for at least 30 minutes to let all that flavour sink in.
  2. Prepare the grill. Pierce the marinated chicken and the onion cubes on to the skewers. Sprinkle with crushed dry fenugreek leaves before grilling. Place the skewers over a medium heat and grill for about 3-4 minutes. Flip to the other side and brush with some oil. Grill for another 3-4 minutes until they turn golden with grill marks.
  3. Serve hot with mint chutney, lemon wedges and some pickled onions.

Recipe tips

For extra tender chicken and a more intense flavour, leave the chicken to marinate overnight in the fridge. If you’re using the baking method, pre-heat the oven at 400F/200C/Gas Mark 6. Bake for 8-10 minutes and then flip. Brush with oil and bake for another 10 minutes.