Introduction
In the colorful spectrum of Indian Tandoori dishes, the Red Tikka (fiery and loud) often gets all the attention. But true connoisseurs know that the White Tikka—the Murgh Malai Tikka—is where the real artistry lies.
Historically known as Reshmi Kabab (Silky Kebab), this dish hails from the Mughal kitchens where food was designed to be rich, subtle, and melt-in-the-mouth. Unlike its red cousin, this recipe doesn’t rely on chili powder. It relies on the “Holy Trinity” of creaminess: Malai (Cream), Cheese, and Cashews.
When I eat this at a good restaurant, I look for that specific char on the edges that contrasts with the creamy, white marination. Today, we are cracking the code on how to get that exact texture at home without a Tandoor oven.
The “Double Marination” Secret
Why does restaurant chicken taste softer than homemade chicken? The secret is Double Marination.
The First Marination: Uses acid (lemon) and ginger-garlic to break down the fibers and tenderize the meat from within.
The Second Marination: Uses fat (cream/cheese) to coat the outside, creating that velvety layer that protects the meat from drying out in the heat.
The Recipe Card
Prep time: 15 mins | Marination time: 4 hours (minimum) | Cook time: 20 mins
Ingredients:
500g Boneless Chicken: Thigh pieces work best for juiciness, but breast works if marinated well. Cut into 1.5-inch cubes.
First Marinade: 1 tbsp Ginger-Garlic paste, 1 tsp Lemon Juice, ½ tsp Salt.
The Creamy Base: ½ cup Hung Curd (Greek Yogurt), 3 tbsp Fresh Cream (Malai), 2 tbsp Processed Cheese (Grated—this is the secret binder!).
The Aromatics: 2 tbsp Cashew Paste (soaked and ground cashews), 1 tbsp Green Chili Paste (for the only heat), 1 tsp Cardamom Powder (Elaichi – essential for that royal aroma), 1 tbsp Kasuri Methi (crushed).
Binding: 1 tsp Cornflour (prevents the marinade from falling off).
Instructions:
The Tenderize Step: Mix the chicken with the First Marinade ingredients (ginger-garlic, lemon, salt). Cover and set aside for 20 minutes. This allows the meat to relax.
The Royal Coat: In a separate bowl, whisk the hung curd, cream, grated cheese, cashew paste, green chili paste, cardamom powder, cornflour, and Kasuri Methi. Whisk until smooth and lump-free.
Combine: Add the chicken to this creamy mixture. Coat every piece thick and well. Crucial: Let this sit in the fridge for at least 4 hours (overnight is best). The longer it sits, the silkier it gets.
The Cook (Pan or Oven):
Oven: Thread onto skewers. Grill at 200°C (400°F) for 15-20 minutes, flipping once, until golden spots appear.
Stove-Top: Heat a little oil/butter in a non-stick pan. Place chicken pieces (without overcrowding). Sear on high heat for 2 minutes to seal juices, then lower heat and cook for 8-10 minutes until tender.
The “Dhungar” (Smoke Technique): This gives it the Tandoori taste.
Heat a small piece of charcoal until red hot.
Place the cooked chicken in a bowl. Place a small steel katori (cup) in the center. Put the hot coal in the cup.
Pour 1 tsp of ghee over the coal. It will smoke heavily.
Immediately cover the bowl with a lid. Trap the smoke for 5 minutes.
Serve: Brush with melted butter and serve with onion rings and green chutney.
The “Pinch of Thrift” Tip (Zero Waste)
The “Malai” Gravy: You will almost certainly have leftover marinade in the bowl after taking the chicken out. Do not wash it away! This mixture is pure liquid gold (cashews, cream, cheese).
How to use: Heat a little butter in a pan, pour in the leftover marinade, add a splash of milk or water, and simmer it for 5 minutes. You now have a rich White Korma Gravy. Dip your naan in it, or toss some boiled potatoes/peas in it for a side dish!
The Pinch of Masala 