Chicken Malai Kebab, also known as Murgh Malai Tikka, is a Mughlai-inspired grilled delicacy made with boneless chicken chunks marinated in a rich blend of cream, cheese, and aromatic spices. Unlike spicy kebabs, this one is subtle, creamy, and melt-in-the-mouth, often served at North Indian restaurants or barbecue gatherings. The word malai means cream, which hints at the kebab’s luxurious texture and flavor. This recipe focuses on achieving restaurant-style softness and char, using either a grill, oven, or stovetop pan.
1. Chicken Malai Kebab Ingredients List with Proportions
To achieve the authentic chicken malai kebab taste, the ingredients need to be precise and well balanced. Use boneless chicken thigh pieces (500g) instead of breast for maximum juiciness. Here’s what you’ll need:
- Fresh cream – 3 tbsp
- Hung curd (strained yogurt) – 4 tbsp
- Grated processed cheese – 2 tbsp
- Ginger-garlic paste – 1 tbsp
- Green chili paste – 1 tsp
- Crushed cardamom – ½ tsp
- White pepper powder – 1 tsp
- Lemon juice – 1 tbsp
- Cornflour – 1 tbsp (for binding)
- Salt – to taste
- Butter or ghee – for basting
Optional: A few drops of kewra water or rose water for royal aroma. Avoid turmeric or red chili powder to maintain the white color and malai texture.
2. Step-by-Step Chicken Malai Kebab Marination Technique
For the best malai chicken kebab recipe, marination is key. First, wash and pat dry the chicken pieces. Then start with the first marination by mixing chicken with lemon juice, a pinch of salt, and ginger-garlic paste. Let it sit for 30 minutes. For the second marination, prepare a thick marinade with hung curd, cream, grated cheese, green chili paste, crushed cardamom, white pepper, cornflour, and salt. Coat the chicken thoroughly and refrigerate it for at least 4 hours or overnight. This two-step process ensures the chicken absorbs all the creamy and aromatic flavors deeply.
3. Grilling and Cooking Methods for Authentic Chicken Malai Kebab
Cooking method drastically affects texture and flavor. Traditionally, chicken malai tikka is grilled in a tandoor, but at home, you can use a grill pan, oven, or air fryer.
- Oven: Preheat to 200°C. Skewer the chicken and place on a wired rack with a tray underneath. Grill for 18–20 minutes, turning once halfway.
- Tawa (pan): Grease a non-stick pan, cook on medium heat, cover partially for steaming. Flip till both sides are golden.
- Air fryer: 180°C for 15–18 minutes, flip halfway.
- Pro tip: For a smoky flavor, place a live charcoal in a small steel bowl inside the marinated chicken bowl, drizzle ghee, and cover tightly for 5 minutes before grilling.
4. Tips for Soft and Juicy Chicken Malai Kebab Every Time
A common problem people face with homemade chicken malai kebabs is dryness. The secret lies in the cut of meat, marination time, and grilling temperature. Always use chicken thighs for more fat and tenderness. Keep the marination thick, creamy, and not watery. Avoid overcooking — this kebab doesn’t need high-heat searing. Use basting butter or ghee every few minutes while grilling. Also, ensure the chicken is at room temperature before cooking to prevent moisture loss. Don’t skip the cheese; it acts as a tenderizer and enhances richness.
5. Serving Ideas and Side Dishes with Chicken Malai Kebab
Once cooked, serve the chicken malai tikka hot and fresh, garnished with lemon wedges, onion rings, and a sprinkle of chaat masala. Pair it with mint-coriander chutney, butter naan, or tandoori roti for a fuller meal. It also works well as a party starter or with pulao or jeera rice for a light lunch. If you’re plating for guests, consider placing it on a sizzling iron platter for that restaurant-style presentation. Optionally, drizzle a bit of cream and crushed roasted cashew for a royal finish.
