Malai refers to heavy whipping cream, a key ingredient in this recipe. The fat in the cream, combined with a few key ingredients, makes the chicken so juicy. Many modern versions of this recipe use cream cheese or shredded mozzarella cheese instead of cream. While you can use those if you prefer, I find that the traditional ingredients I’ve used here yield the best results. My goal, as always, is to present you with as authentic a recipe as possible and to recreate the flavors of restaurant and childhood favorites at home. I usually serve the chicken malai tikka with tamarind chutney, naan, kachumber salad, and Pakistani-style corn on the cob. Sometimes, I add the chicken to a salad, like my Thai chicken salad with mango or grilled peach salad.
Why you’ll love this chicken malai tikka
Unusual flavor - This mildly spicy recipe yields the juiciest meat with a smoky aroma that you will love. Short prep and cook time - This recipe requires only 30 minutes to marinate and 15 minutes to cook. I can usually whip this up in no time! Multiple cooking methods - While grilling these chicken skewers is preferred, using a stovetop skillet or grill pan, air-frying them, or baking them in the oven are all great options. The perfect grilling recipe - I love to use my grill in spring, summer, and even early fall. This chicken malai tikka and my seekh kebab are my two go-to recipes.
Ingredient notes
Chicken - I use chicken tenderloins for most of my recipes. They are juicier and faster to cook on the grill than chicken breasts. If you need any convincing, Martha Stewart puts it in great perspective. Yogurt - I like plain, full-fat yogurt for its creamy texture. Cream - Heavy whipping cream is one of the key ingredients in this recipe, and I don’t recommend substituting it. Gram flour - Known as besan in South Asia, has a nutty flavor and helps bind all the ingredients, so the marinade sticks to the chicken. Kiwi - This helps tenderize the chicken and is the key to a short marination time. Lemon - Lemon is also a tenderizer, and when paired with the kiwi, results in tender, juicy chicken. Spices - You’ll need a few easy-to-source spices: white and black pepper, garam masala, cumin powder, and salt.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Sub the cream - Although I don’t recommend substituting the cream, we all have those days when we’re out of that one ingredient. Combine ⅓ cup butter and ⅔ cup milk and use as needed for this recipe. Add cornflour - If necessary, this can be used in place of the gram flour. It will slightly change the taste of the chicken but will help the marinade stick to the meat. Use vinegar - Plain white distilled vinegar makes a great substitute for lemon.
Step-by-step instructions
Tips for cooking chicken malai tikka
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
