Murg Malai Tikka

Murg Malai Tikka

Chicken Malai Tikka

A tasty Murg (Chicken) Malai Tikka, with mild and rich flavour of cheese and spices.


  • Chicken – 500 Grams, Boneless breast pieces
  • Heavy Cream – 2 tablespoon
  • Thick Yogurt – 2 tablespoon
  • Coriander Leaves (cilantro) – 1 tablespoon, crushed
  • Green Chilli – 1 tablespoon, crushed
  • Ginger Garlic paste – 1 teaspoon
  • Cheese – 2 tablespoon, grated
  • Pepper – 1 teaspoon
  • Cornflour – 1 tablespoon
  • Cardamom powder – 1 pinch (optional)
  • Oil – 1 teaspoon
  • Meat Tenderizer – 1/4 teaspoon
  • Salt – to taste


  1. Cut chicken breast to small size pieces and dry them with paper towel
  2. Marinate with pepper powder, tenderizer/raw papaya paste (skip if baking soda is used), ginger garlic paste and keep in fridge for about 30 minutes.
  3. Then, marinate by making paste of cheese by pressing and rubbing with hand.
  4. Add yogurt (curd), heavy cream, corn flour, green chilli, coriander paste, salt , oil, cardamom powder (optional) and mix well to form a paste.
  5. Marinate the chicken for another 1 hour or overnight (if overnight, keep it in fridge)
  6. Put on to the skewer and grill in the hottest possible setting in your oven on the top shelf.
  7. Cook for 10 min on each side or till you see fine color on the kabab.


  1. If you do not have a oven, cook in a non stick tawa on both sides till done.
  2. If you do not have a meat tenderizer, marinate 500 gms of chicken with 1 tsp of baking soda for 10 minutes and wash thoroughly 2 to 3 times, then proceed with your marination as usual. Baking soda acts as a meat tenderizer.


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