Tender, juicy and oh so creamy – yes, we are talking about the all-time favourite Chicken Malai Tikka! If you are like most of us, weekends call for some serious snacking, and what better way to do it than making a restaurant-style dish at home? Chicken Malai Tikka is the perfect crowd pleaser – tender pieces of chicken coated in cream and spices. Whether you are hosting your friends on the weekend or craving something delicious this monsoon season, this melt-in-your-mouth snack is sure to please you. If you are craving tender Chicken Malai Tikka but have no idea how to make it, you have landed on the right page! Read on to learn 5 easy tips to make the best Chicken Malai Tikka at home.
Also read: Malai Tikka Pulao Recipe: A Delicious Chicken Rice Dish That Will Leave You Feeling Full
Photo Credit: iStock
Here are 5 easy tips to make the best Chicken Malai Tikka at home
1. Marinate to add flavor to meat
For melt-in-your-mouth chicken malai tikka, you need to marinate the chicken. Start by making a thick base using yogurt, cream and grated paneer. Then add spices to flavour the meat – ginger-garlic paste, green chilli paste and a pinch of garam masala. If you want to deepen the flavour, squeeze in a lemon and mix well. Let the meat marinate for at least 4 hours or overnight – the longer, the better. This will ensure that the chicken remains tender and juicy even after it’s cooked.
2. Use chicken thighs for juiciness
Have you ever eaten dry chicken tikka only to cheat? Well, don’t do that at home. Boneless chicken thighs are your best friend when it comes to making malai tikka. Unlike breast pieces, thighs are naturally juicier and stay soft even after grilling. Make sure to cut the thighs into equally sized pieces so they cook evenly. Also, the chicken thighs will absorb the marinade easily, so you’ll get succulent tikkas that will melt in your mouth.
3. Avoid stacking the skewers too close together
While you might think that putting more people on the skewers will make the malai tikka cook faster, you will be disappointed. Here’s a little pro tip: when you are putting the marinated chicken on the skewers, don’t put them too close together. Leave a little space between each piece so that the heat can cook the chicken pieces evenly. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to avoid burning.
Photo Credit: iStock
4. Don’t turn down the heat
Do you know what gives restaurant-style chicken malai tikka those crispy edges and smoky flavor? It’s high heat! Whether you’re grilling or using an electric tandoor, turn up the heat. High heat will give your chicken those beautiful charred marks and a great smoky flavor – which is a must in chicken malai tikka. Just make sure you don’t burn your dish!
5. Garnish it with butter!
Chicken Malai Tikka is not for the health conscious. This is because the ingredients used in it are very thick and creamy. After cooking the Chicken Malai Tikka, at the end, apply a good layer of melted butter on the tikka. This gives your dish a rich and shiny finish. Also, the layer of butter adds that smoky flavour to the Chicken Malai Tikka. Serve it with mint chutney and onion flakes and enjoy the feast!
Also read: Indian Cooking Tips: How To Make Restaurant-Style Malai Paneer At Home (Recipe Video)
With the help of these tips, you can make the most delicious and mouth-watering Chicken Malai Tikka in your own kitchen.
