Tender and juicy Murgh Malai Tikka are super easy to make and are bursting with flavor. Smothered in a homemade marinade, these tikkas will surely rock your barbecue party!
Summer is finally here, and it’s time to fire up the grills. In the summertime, outdoor grilling has its charm. There is something about the smell and flavor of grilled food that you can’t resist. I am hosting a neighborhood party and have Murgh Malai Tikka on the menu.
There will be all sort of yummy food ranging from barbecue wings, salsa, nachos, dips, oven-roasted potatoes, and my murgh malai tikka is a perfect fit for the party. These tender and juicy tikkas smothered in the homemade marinade are so good that it will just melt-in-your-mouth.
My original plan was to cook tikkas over the grill. But the idea was ruined due to the rains 😒. Therefore, I had no option but to grill these tikkas indoors in my oven. I guess this time everyone will miss that ‘grilled’ taste.
What does Murgh Malai Tikka Mean?
Before I begin with the recipe, let’s talk about murgh malai tikka. ‘Murgh’ means cubed pieces of chicken, ‘malai’ means cream, and ‘tikka’ means pieces of meat marinated in a spicy mix. So Murgh malai tikka = small pieces of chicken cooked in a cream-yogurt-spice marinade and grilled to perfection.
In this homemade marinade, yogurt and cream help to balance out the heat from the spices while adding a delicious burst of flavor in every bite.
How to make Murgh Malai Tikka?
Marinating is done in two steps.
- First – lemon juice and salt help tenderize the chicken.
- Second – is the main marinade where all the spices, yogurt, cream, cilantro are mixed to form a thick marinade.
Begin by preparing the marinade. Combination of chicken and cream in a marinade is THE best.
Cream+yogurt+ cheese creates an amazing saucy marinade that moistens and infuse the flavor in these tikkas. Once the marinade is ready, smear it all over the chicken and refrigerate.
How to Cook the tikkas?
Traditionally, tikkas are cooked in clay ovens/tandoors, and that was my initial plan, but the weather didn’t cooperate and had to cook them in a conventional oven. But if everything works well for you weather-wise, I would suggest cooking it over the grill. Tikkas grilled over charcoal will be juicy, tender, and have the best smoky flavor.
As soon tikkas come off the grill/oven, smear it with butter and serve hot. I recommend pairing these tikkas with green chutney.
- Vegetarians substitute chicken with Paneer (Indian Cottage Cheese), Tofu or Seasonal Veggies.
- Can’t find fenugreek leaves, no worries! Either sub it with mint leaves or simply leave that out.
- Please use thick hung curd or store bought yogurt for this recipe.
Other ways to serve this murgh malai tikka?
To make it a complete meal, place these tikkas on homemade chapatti (Indian bread), top with some sliced onions, lettuce and green chutney and enjoy it as a wrap. This recipe is truly one of my favorite summer-time grilling recipes and everyone loves it.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
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Murg Malai Tikka
- 1 Pound Boneless Chicken (washed and cleaned)
- 1 tablespoon Lemon Juice
- 1/2 teaspoon Salt
FIRST SET OF INGREDIENTS
SECOND SET OF INGREDIENTS
- 1/4 cup Hung Curd (thick Market curd/yogurt)
- 1/4 cup Low fat Shredded Mozzarella cheese
- 1 tablespoon Dried fenugreek leaves
- 1 tablespoon Chopped cilantro leaves
- 3 tablespoon Cream
- 2 tablespoon Oil
- Clean, wash and cut chicken into cubes.
- In a large bowl mix chicken with lemon juice and salt.
- Mix it well. Let it marinade for 30 minutes in the refrigerator.
- Meanwhile, let's assemble all the ingredients listed under 'The first set of ingredients.' Combine all the above ingredients in a bowl.
- Assemble all the ingredients listed under 'second set of ingredients.' If cilantro, green chilies or garam masala aren't your favorites, then feel free to leave them out. Your tikkas will still turn out good. Combine both the ingredients (the first set of ingredients + the second ingredients) in a large bowl.
- Mix it well. Do the taste test.
- Add chicken.
- Rub this marinade onto the chicken. Marinade chicken in this mix for 5-6 hours or overnight.
- Preheat oven @400 degree F. Remove chicken from the fridge and thread the pieces onto the skewers. Evenly divide the pieces between 6 skewers.
- Cook for 25-30 minutes turning them once in between, until cooked through.
- Remove from oven. Generously brush with butter.
- Transfer the skewers to a platter and serve hot.