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skewers of golden brown malai tikka place on a blue plate next to a bowl of green chutney.
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Malai Chicken Tikka

Malai Chicken Tikka Boti is soft, creamy and such a delicious recipe. Enjoy with green chutney and paratha.
Course Main
Cuisine Indian, Pakistani, Pakistani/Indian
Prep Time 12 hours
Cook Time 15 minutes
Servings 6
Calories 553kcal
Author Wajeeha Nadeem

Equipment

  • Skillet
  • Wooden skewers

Ingredients

  • 1 kg chicken thighs cut into 1 inch pieces
  • 1 cup yogurt
  • 1/2 cup heavy cream
  • 2 tablespoons lemon juice
  • 2 tablespoons ginger garlic paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon white pepper powder
  • 1 green chilli finely chopped
  • 1/4 cup oil to cook the chicken

Instructions

Marinate the Chicken

  • Place the chicken pieces in a mixing bowl.
  • Add all the marination ingredients.
  • Mix well until incorporated.
  • Marinate for at least 1 hour or up to 12 hours.

Cook the Chicken:

  • Thread the chicken onto wooden skewers. About four pieces on each skewer.

To Pan Fry

  • Heat oil in a skillet, and place the skewers on to it.
  • Cook on medium heat for 5-6 minutes on each side, or until the chicken is golden brown and cooked through.

To Bake in the Oven:

  • Preheat oven to 200 c. Line a baking tray with foil, and brush with oil.
  • Place the chicken skewers onto the baking tray.
  • Bake for about 15 minutes, flipping once half way through.
  • Serve immediately with this green chutney and paratha/naan.

Video

Notes

  • Cut of Chicken: Chicken thighs are ideal for this recipe as they are the most flavourful and remain juicy and soft. Chicken breast is not recommended for this recipe.
  • Yogurt: use full fat yogurt for the best results. Plain greek yogurt is okay too.
  • Heavy Cream: This is a key ingredient and what makes the chicken so soft and creamy in texture.
  • Garlic & Onion Powder: they add a delicious flavour to the recipe but are optional.
  • Ginger garlic paste: Use fresh or pre-made. Green chilli: This is the only spice that is used in this recipe, and you can increase the amount for a higher level of spice. If you want to use chilli for its flavour but don’t like the spiciness, remove the seeds from the chilli before chopping.
  • Lemon juice: Highly recommended to use fresh lemon juice because it adds an amazing flavour to the chicken!
  • Marination Notes: For best results, marinate the chicken up to 12 hour or overnight. This allows the chicken to really soak up all those flavours and even after cooking the chicken is soft and juicy. If you can’t marinate for long, I still recommend that you marinate for at least up to 1 hour.
  • How to Store/Freeze: Store cooked chicken in airtight container in fridge for up to 2-3 days. You can also freeze the cooked malai boti for up to 1 month.

Nutrition

Calories: 553kcal | Carbohydrates: 5g | Protein: 29g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 183mg | Potassium: 447mg | Fiber: 1g | Sugar: 2g | Vitamin A: 467IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg