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Indian

Chicken malai tikka

Malai means cream. This is Swasthi’s reshmi (malai) kabab: creamy, mild and not strongly spiced, with a little char from a very hot oven. The marinade is thickened with ground almonds and cashews, the way she makes it when she has no almond meal. It’s served with mint chutney. Double everything for a main course.

3–4 as a starter (250 g chicken)~4½ h incl. 4 h marinating
Chicken malai tikka

Mise en place — set out in the order it goes in

  1. Chicken
    Chickencubed, patted dryStep 1
  2. Nut paste
    Nut paste
    • almonds
    • cashews
    • yogurt
    Step 2
  3. Marinade
    Marinade
    • cream
    • cheese
    • lemon
    • ginger-garlic
    • pepper
    • coriander
    • salt
    • oil
    Step 3
  4. Skewers
    Skewersmetal, or wooden soaked 1 hStep 5
  5. To serve
    To servemelted butter · mint chutneyStep 8

Prep order — what happens when, and what overlaps

h:mm
0:001:002:003:004:005:00
Cube and pat dry the chicken 5 min
Grind the nut paste 5 min
Mix the marinade, coat the chicken 5 min
Marinate (fridge) 4 h
4 h
Preheat oven to 240 °C 15 min
Thread skewers 8 min
Grill 15 min 15 min
Turn, 7–8 min, broil the last 2 8 min
Brush butter, serve 3 min
BoardBowl / counterHands-offOven

Marinating overnight makes them softer. Soak wooden skewers for an hour while the chicken marinates.

Step by step

  1. Cut into cubes, then pat dry with paper towels.
    Cut into cubes, then pat dry with paper towels.

    1Cube and pat dry

    ~5 min

    For this step

    • Boneless chicken (thigh or breast)250 g (½ lb)
    • Cut the chicken into cubes and pat it dry.
    • Less surface moisture means the tikkas don’t let out a lot of water in the oven.
    Cube and pat dry
    Should look like this
  2. Grind the almonds and cashews with the yogurt; scrape down the sides.
    Grind the almonds and cashews with the yogurt; scrape down the sides.

    2Grind the nut paste

    ~5 min

    For this step

    • Almonds12
    • Cashews8
    • Greek yogurt (or hung curd)2 tbsp
    • Grind the almonds and cashews with the yogurt to a smooth paste.
    • Scrape down the sides; add a little of the cream if it needs more liquid. It should be thick.
    Grind the nut paste
    Should look like this
  3. Stir the cream, cheese, lemon, ginger-garlic, pepper, coriander, salt and oil into the paste.
    Stir the cream, cheese, lemon, ginger-garlic, pepper, coriander, salt and oil into the paste.

    3Mix the marinade

    ~3 min
    • Stir into the nut paste:
      • fresh cream 2 tbsp
      • cheese (optional — cream cheese, cheddar or mozzarella) 2 tbsp
      • lemon juice 1–1½ tbsp
      • ginger garlic paste 1½ tsp
      • ground black pepper ½ tsp
      • coriander leaves, chopped 2 tbsp
      • salt ½ tsp
      • oil 1 tsp
    • Taste and add more salt or pepper if you like. It should be thick.
    Mix the marinade
    Should look like this
  4. Pour the marinade over the chicken and mix well.
    Pour the marinade over the chicken and mix well.

    4Marinate

    4 h – overnight
    • Pour the marinade over the chicken and mix well.
    • Cover and refrigerate at least 4 hours, or overnight.
    • The longer it rests, the softer it turns out.
    Marinate
    Should look like this
  5. Thread the cubes onto the skewers with small gaps between them.
    Thread the cubes onto the skewers with small gaps between them.

    5Heat the oven, thread the skewers

    240 °C oven15 min
    • Preheat the oven to its highest — 240 °C — for at least 15 minutes.
    • Thread the chicken onto the skewers and lay them on a prepared baking tray.
    Heat the oven, thread the skewers
    Should look like this
  6. Grill

    6Grill

    240 °C oven15 min

    Grill for 15 minutes.

  7. Turn the skewers after 15 minutes, then broil the last 2 for a little char.
    Turn the skewers after 15 minutes, then broil the last 2 for a little char.

    7Turn, then char

    240 °C oven → broil7–8 min
    • Turn the skewers and grill another 7–8 minutes. Check after 22–23 minutes in total so they don’t burn.
    • For the last 2 minutes, switch to broil for a little char.
    Turn, then char
    Should look like this
  8. Brush the hot tikkas with melted butter.
    Brush the hot tikkas with melted butter.

    8Butter and serve

    2 min

    For this step

    • Butter, melted1 tbsp
    • Mint chutney120 ml (½ cup)

    Brush the hot tikkas with melted butter and serve with mint chutney.

    Butter and serve
    Should look like this

Based on: Swasthi’s Recipes (Indian Healthy Recipes) — Reshmi kabab / chicken malai kabab · Sinfully Spicy — Chicken malai tikka (pan and air-fryer times)