Murgh Malai Tikka (Creamy Chicken Tikka)

Malai tikka is the gentle cousin of the red tandoori chicken: no red chilli, just cream, cheese, cardamom and white pepper, cooked until lightly charred. Children love it.

Serve as a starter with mint chutney and onion rings, or with naan.

• Serves 4
• Prep 15 min
• Marinate 120 min
• Cook 20 min
• gluten-free · Mild
• Famous in Delhi / Punjab

Ingredients

• 700 g boneless chicken thighs or breast, in 4 cm cubes
• First marinade: 1 tbsp ginger-garlic paste, 1 tbsp lemon juice, ½ tsp white pepper, 1 tsp salt
• Second marinade: 100 g cream cheese, 3 tbsp thick yoghurt, 3 tbsp cream, 1 tbsp corn starch, ½ tsp green cardamom powder, ¼ tsp nutmeg, 1 green chilli very finely chopped, 1 tbsp chopped coriander
• 2 tbsp melted butter for basting
• Chaat masala and lemon to serve

Method

1. Mix the chicken with the first marinade and leave 20 minutes.
2. Whisk the second marinade until smooth, coat the chicken and marinate 2 hours (or overnight) in the fridge.
3. Thread onto skewers. Grill or bake on a rack at 230 °C for 15–18 minutes, turning once and basting with butter.
4. Put under the grill for 1–2 minutes for light charring. Sprinkle with chaat masala and serve with lemon.

Tip: Thighs stay juicier than breast.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.