Go Back
Murgh Malai Tikka: The Reshmi Secret of Royal Kitchens

Murgh Malai Tikka

Print Recipe
Silky, melt-in-the-mouth chicken tikka marinated in cream, cashew paste, and mild spices — a luxurious, creamy starter.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

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!