Chicken Malai Tikka
- 30 min
- Serves 4
- 6 ingredients
15 minutes to prep, 15 to cook. A rich, creamy Chicken Malai Tikka that delivers restaurant‑style flavor at home. The hung curd and cheese create a velvety coating that keeps the chicken juicy, while the air‑fryer gives it a lightly charred finish.
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Method
Place the chicken thigh pieces in a large mixing bowl.
Add the hung curd, grated cheese, chopped coriander leaves, ginger‑garlic paste, and salt to the bowl.
Mix everything thoroughly until the chicken is evenly coated with the creamy marinade.
Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
Preheat the air fryer to 350°F (350°F).
Thread the marinated chicken pieces onto metal or soaked wooden skewers, leaving a little space between pieces.
Arrange the skewers in a single layer in the air‑fryer basket, ensuring they do not overlap.
Air‑fry for 15 minutes, turning the skewers halfway through the cooking time to achieve even browning.
Check that the chicken is cooked through (internal temperature should reach 167°F/165°F).
Remove the skewers, let the tikka rest for 2 minutes, then serve hot.
Tips while you cook
- Space the pieces
- Arrange the skewered chicken in a single layer without overlap.
- Turn halfway
- Flip the skewers halfway through the 15‑minute air‑fry time for uniform browning.
- Rest briefly
- Let the cooked tikka rest for 2 minutes before serving to allow juices to settle.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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