Indian BBQ Malai Chicken Tikka
Creamy marinade + skewered grill
- Time
- 45 min
- Serves
- 4
- Calories
- 430 kcal
- Protein
- 41 g
About this recipe
Malai chicken tikka is the gentle side of Indian barbecue: creamy, aromatic and smoky without the red chilli punch. The marinade relies on hung curd, malai, cashew and cardamom, so the flavour is round rather than sharp. It is especially useful when cooking for a mixed table where some people want barbecue flavour but not serious heat.
The trick is to grill it a shade lower than tandoori chicken. The dairy and cashew paste brown quickly, and if the heat is too fierce the outside scorches before the chicken is done. Medium-high heat gives you pale golden char, juicy pieces, and that restaurant-style creaminess without using a tandoor.
This recipe works as a main with roti, or as a party skewer with chutney and salad. It is high-protein and rich, but still practical because it uses a grill pan, air fryer or outdoor barbecue. For best texture, cube the chicken evenly and do not crowd the skewers.
Ingredients
Quantities for 4 servings.
Method
- 1Pat chicken cubes dry so the mild marinade clings instead of sliding off.
- 2Whisk hung curd, cream, cashew paste, ginger-garlic, white pepper, cardamom, kasuri methi, lemon, salt and oil.
- 3Fold in chicken, onion and bell pepper; marinate 30 minutes while skewers soak if using bamboo.
- 4Thread chicken and vegetables onto skewers with a little space between pieces for browning.
- 5Grill over medium-high heat for 10-12 minutes, turning often, until the chicken is cooked and lightly charred.
- 6Rest briefly and serve with mint chutney, lemon and soft roomali-style roti.
