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Chicken Malai Tikka (Creamy Smoky Skewers)

Juicy chicken cubes in a hung-curd, cream, and cashew marinade with white pepper and green chili — finished with a charcoal smoke trick and cooked in the oven or on a grill pan. No tandoor needed.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 40 minutes
Course: Appetizer
Cuisine: Indian, Pakistani
Ingredients Equipment Method

Ingredients
  

  • 1.5 lbs boneless chicken (thighs or breast) cut into 1.5-inch cubes
First Marinade:
  • 1 tbsp lemon juice
  • 1 tbsp ginger garlic paste
  • 1 tsp salt
Creamy Second Marinade:
  • 1/2 cup hung curd
  • 1/4 cup fresh cream
  • 3 tbsp cream cheese
  • 2 tbsp cashew paste
  • 1 tsp white pepper
  • 2 tsp green chili paste
  • 1/2 tsp green cardamom powder
  • 1/2 tsp garam masala
  • 1 tbsp cornflour
  • 1 tbsp oil or melted butter
  • 1/2 tsp salt
Charcoal Smoke Trick:
  • 1 piece natural charcoal 2 inches
  • 1 tsp ghee or oil
  • 1 small steel bowl or foil
Cooking and Serving:
  • 1 tbsp melted butter
  • mint chutney
  • onion rings and lemon wedges

Equipment

  • 8-10 Metal or wooden skewers soak wooden skewers 30 minutes

Method
 

  1. Toss the chicken cubes with lemon juice, ginger garlic paste, and salt. Cover and marinate for 20-30 minutes at room temperature.
  2. Whisk together the hung curd, fresh cream, cream cheese, cashew paste, white pepper, green chili paste, green cardamom powder, garam masala, cornflour, oil, and salt until smooth. Coat the chicken thoroughly in this creamy marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavour.
  3. For the charcoal smoke trick: heat the charcoal piece over a flame until red-hot. Place the small steel bowl (or a foil cup) in the centre of the marinated chicken, add the hot charcoal, drizzle with ghee, and immediately cover with a lid. Let it smoke for 8-10 minutes, then remove the charcoal and bowl.
  4. Thread the marinated chicken cubes onto the skewers, leaving a little space between pieces so they cook evenly.
  5. Oven method: Preheat to 240C (465F). Arrange skewers on a foil-lined tray and bake for 15-18 minutes, turning once, then broil for 2-3 minutes until charred at the edges. Grill-pan method: Cook over medium-high heat for 4-5 minutes per side until cooked through and lightly charred.
  6. Brush the hot skewers with melted butter, rest for 2-3 minutes, then serve with mint chutney, onion rings, and lemon wedges.