Go Back
–+ servings
Chicken Malai Tikka Featured Image

Juicy and Tender Chicken Malai Tikka (Reshmi Kebab)

Tanvi Srivastava
Juicy and melt in mouth chicken malai tikka recipe perfect for entertaining or happy hour.
5 from 16 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Indian
Servings 20 tikka
Calories 75 kcal

Equipment

  • Mixing bowls & Measuring spoons
  • Metal or wooden skewers

Ingredients
  

  • 1.5 pound boneless chicken breast (about 3 breasts) cut into 2 inch pieces
  • 2-4 tablespoon melted ghee for cooking

First Marinade

  • 1.5 tablespoon fresh lemon juice
  • ½ teaspoon salt

Second Marinade

  • ¼ cup full fat greek yogurt or hung curd
  • 3 tablespoon super fine almond meal or use cashew powder
  • 2 tablespoon heavy cream
  • 1 tablespoon melted ghee
  • ½ teaspoon green cardamom powder
  • ¾ teaspoon white pepper powder
  • 2 tablespoon Ginger Garlic Paste
  • 1 tablespoon indian green chilies paste (super hot), adjust to tolerance
  • 2 pinch fresh grated nutmeg
  • 1 tablespoon dry roasted besan (gram flour)
  • ½ tablespoon lemon juice
  • 1 teaspoon salt or to taste

For Serving

Instructions
 

  • In a large bowl, add the chicken and rub nicely with lemon and salt. Set aside for 15-20 minutes.
  • Meanwhile, in a medium bowl, add all the ingredients listed under "Second Marinade". Using a spoon, mix to combine very well. The marinade should be thickish.
  • Spoon the marinade over the chicken and using hands(best) or spatula, mix very well so that the chicken is nicely coated. Cover the bowl with a cling film and refrigerate to marinate for at least 4 hours, though overnight (8 to 12 hours) is the best.
  • Thread the chicken pieces on metal or wood skewers. If using wooden skewers, soak them in water for 20 to 30 minutes before using. Skewer the chicken tightly trying to thread them as flat as you can. I add 5-6 chicken pieces on each skewer.

Cooking The Tikka (use one of the following methods)

  • Air fryer - Air fry at 400F for 16-18 minutes.
  • Stove Top- Heat a heavy cast iron skillet or grill pan or a tawa(griddle) on medium high(but not smoky hot). Brush the pan liberally with ghee and layer the chicken in as single layer. Let cook 3-4 minutes, brush ghee at regular intervals(for softer tikka) , flip and let cook till slightly charred. 
  • On the Grill- Fire up the grill and place the chicken skewers on it. Keep basting with ghee every now and then and cook on all sides.
  • In the Oven - Preheat oven to 400F and line a baking sheet with aluminum foil. Bake for 15-18 minutes turning the skewers mid way and brushing with ghee. Tip :- Place a small rack on the baking sheet if available, this helps in good air flow around the tikka and does not make them watery. 
  • Serve warm with accompaniments.

Video

Notes

  1. You can use chicken thighs instead of breast.
  2. Time of cooking depends on size of chicken pieces. Please adjust times noted in every method accordingly. Tikka should be cooked and nicely charred on edges for a smoky taste.  
  3. Make sure that the marinade is thick to begin with.
  4. Don't cut the chicken breast in very small pieces else it will become dry while cooking.
  5. For extra flavor and if you have time, once you have made the yogurt marinade, dont immediately mix it will chicken. Let the marinade marinate for 2 hours or so in the fridge. My mom used to make - ahead just the marinades and it really makes a difference.
  6. Only when air frying or baking the chicken tikka- At the end of cooking, get extra char on the chicken tikka using culinary torch or placing under the broiler for a few minutes or rotating the chicken skewers right over the flame( Safety :- Please be extra careful while doing this especially if you are using wooden skewers)
  7. You can use this marinade with fish, shrimp or vegetables. Marinate for just 30 minutes or so.
  8. You can use it with meat too. 2-3 hours are more than enough since the meat is super flavorful on its own.
  9. You can add 1 teaspoon finely crushed kasuri methi to the marinade for adding a punjabi touch to mall chicken tikka.
  10. You can also add some finely chopped green herbs like mint or cilantro to marinade.

Nutrition

Calories: 75kcalCarbohydrates: 1gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 30mgSodium: 217mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 33IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword malai chicken, murgh malai tikka, reshmi chicken kabab
Tried this recipe?Let us know how it was!