Chicken Malai Tikka – 25-Minute Recipe
This Chicken Malai Tikka delivers a silky, mildly spiced bite with creamy yogurt and cream, brightened by lemon and fresh herbs. The quick stovetop method gives you tender, charred pieces in minutes, perfect for a family dinner or special occasion.
Recipe by cookwithlubnablog· Structured by ReelsMeals
From: YouTube(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 1/10 lb boneless chicken
- 4 tbsp cream
- 4 tbsp thick yogurt
- 1 tbsp ginger garlic paste
- 1 tsp salt
- 1 tsp cornflour
- 1/2 tbsp black pepper powder
- 1 tbsp lemon juice
- 2 tbsp green coriander leaves
- 2 tbsp green chilies
- 1 tbsp oil
- 1/2 tsp garam masala powder
- 1/2 tbsp butter
- 9 tbsp oil
Instructions
- 1Cut the 500 g boneless chicken into 1½‑inch cubes, rinse briefly, and pat dry with paper towels.
- 2In a large bowl whisk together 4 tbsp cream, 4 tbsp thick yogurt, 1 tbsp heaped ginger‑garlic paste, 1 tsp salt (to taste), 1 tsp cornflour, ½ tbsp black pepper powder, 1 tbsp lemon juice, 2 tbsp crushed coriander leaves, 2 tbsp crushed green chilies, ½ tsp garam masala powder, and 1 tbsp oil for marination until the mixture is smooth.
- 3Add the chicken cubes to the bowl, toss to coat evenly, cover, and refrigerate for at least 30 minutes (longer if time permits for deeper flavor).
- 4Preheat a wide skillet or pan over high heat. Add ½ tbsp butter and 9 tbsp oil, swirling to coat the surface evenly.
- 5Thread the marinated chicken cubes onto metal or soaked wooden skewers. Place the skewers in the hot pan and fry, turning frequently, until the exterior is nicely charred and the interior is cooked through, about 2 minutes per side.
- 6Reduce the heat to low, cover the pan, and let the chicken cook for an additional 5 minutes so the pieces become tender and the sauce thickens.
- 7Increase the heat to high and cook uncovered until all liquid evaporates, then flip the skewers and fry for another 5–6 minutes to develop deeper grill marks and a smoky flavor.
- 8Remove from heat, garnish with fresh coriander leaves if desired, and serve hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Allow the chicken to marinate in the refrigerator for at least 30 minutes before cooking.
Preheat pan and oil blend
Heat the skillet over high heat and add butter plus oil, swirling.
Cover to finish cooking
After the initial sear, reduce heat to low, cover the pan, and cook for an additional 5 minutes to tenderize and thicken the sauce.
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Frequently asked questions
- How long does it take to make Chicken Malai Tikka?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Chicken Malai Tikka recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chicken Malai Tikka recipe come from?
- It was shared by cookwithlubnablog on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.