Chicken Malai Tikka
India's most delicate kebab — boneless chicken marinated in a white cream (malai) marinade of heavy cream, cashew paste, green chilli and mace, threaded on skewers and cooked in a tandoor (or grill) until silky-soft, mildly spiced and slightly charred at the edges. Polar opposite in style to the red, bold tandoori — this is white, rich and subtle.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Apply first marinade (salt, lemon juice, ginger-garlic paste) to chicken. Rest 30 minutes.
About 5 min
Mix cream, cashew paste, cheese, green chilli, mace, white pepper and garam masala. Apply over the chicken as the second marinade. Marinate 2+ hours (or overnight).
About 14 min
Thread onto skewers. Grill over a high-heat charcoal grill or under a very hot oven broiler for 10–12 minutes, turning once.
About 14 min
Baste with melted butter halfway through and at the end. The chicken should be white to very pale with slight char marks.
About 14 min
Serve with green chutney, sliced onions soaked in lemon juice, and warm naan.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 20 g
- Fibre
- 1 g
- Sugar
- 3 g
- Sodium
- 680 mg
Contains: dairy, nuts
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Recipe by Boon Tools.