MALAI CHICKEN TIKKA
Indulge in the rich and creamy flavors of our Malai Chicken Tikka, marinated in a blend of Greek yogurt, double cream, and aromatic spices. Whether you choose to grill, pan-sear, or air fry, this dish is sure to tantalize your taste buds with each juicy and tender bite. Serve with a side of refreshing green chutney or creamy raita for the perfect balance of flavors. Try this versatile recipe for a delicious twist on a classic favorite!
- 8 Whole Chicken Legs
- 2 tbsp salt
- 1/2 cup - Greek yogurt
- 100 ml - double cream
- 2 tbsp - ginger garlic paste
- 1 tsp - green chili paste
- 2 tsp - dried fenugreek leaves
- 2 tsp - white pepper powder
- 1 tsp - chaat masala
- 1 tsp - black salt
- 3 tbsp - mustard oil
- 2 tbsp - lemon juice
- 1. Make deep gashes on the chicken legs using a sharp knife.
- 2. Rub 2 tbsp of salt all over the chicken legs, making sure to coat them evenly.
- 3. Allow the chicken legs to marinate with the salt for 30 minutes.
- 4. After 30 minutes, drain any excess liquid that may have accumulated during the marination.
- 5. Let the chicken legs dry before proceeding to the second marination.
- 1. In a mixing bowl, combine greek yogurt and double cream.
- 2. Add ginger garlic paste, green chili paste, dried fenugreek leaves, white pepper powder, chaat masala, black salt, mustard oil, and lemon juice.
- 3. Mix all the ingredients well to form a smooth marinade.
- 4. Pour the marinade over the chicken legs, ensuring they are well-coated.
- 5. Rub the marinade into the chicken legs, making sure it gets into the gashes.
- 6. Give smoke from live charcoal for 5 minutes to infuse a smoky flavor into the chicken.
- 7. Cover the marinated chicken legs and refrigerate for 2-3 hours to allow the flavors to develop.
- 1. Preheat the oven to 375°F (190°C).
- 2. Place the marinated chicken legs on a wire rack over baking tray.
- 3. Bake the chicken legs in the preheated oven for 45-60 minutes or until they are cooked through and golden brown.
- 4. Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C).
- 5. Once cooked, remove the chicken legs from the oven and let them rest for a few minutes before serving
- 1. Serve the Malai Chicken Tikka hot with green chutney or raita on the side.
- 2. Garnish with fresh coriander leaves and lemon wedges for added flavor.
- Enjoy your delicious Malai Chicken Tikka!
Servings 4
- Amount Per Serving
- Calories 1181.08kcal
- % Daily Value *
- Total Fat 93.38g144%
- Saturated Fat 27.64g139%
- Trans Fat 0.61g
- Cholesterol 426.62mg143%
- Sodium 4611.05mg193%
- Potassium 942.68mg27%
- Total Carbohydrate 7.57g3%
- Dietary Fiber 0.93g4%
- Sugars 3.08g
- Protein 72.15g145%
- Calcium 75.91 mg
- Iron 3.83 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Here are three different cooking methods you can try for making Malai Chicken Tikka:
1. Grilling Method:
- Follow the first and second marination steps as mentioned in the recipe.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken legs onto skewers, leaving some space between each piece (or place directly on the wire grill).
- Place the skewers on the grill and cook for about 15-20 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
2. Pan-Seared Method:
- Heat a non-stick skillet or grill pan over medium-high heat.
- Add a little oil to the pan.
- Once the pan is hot, place the marinated chicken legs in the pan, ensuring they are not overcrowded.
- Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a golden brown crust.
3. Air Fryer Method:
- Preheat your air fryer to 375°F (190°C).
- Place the marinated chicken legs in a single layer in the air fryer basket.
- Cook for 15-20 minutes, flipping halfway through the cooking time, until the chicken is cooked through and crispy.
- Check the internal temperature of the chicken with a meat thermometer to ensure it has reached 165°F (74°C).
To prepare live charcoal for smoking the Malai Chicken Tikka, follow these steps:
1. Safety Precautions:
- Ensure you are in a well-ventilated area or outdoors when working with live charcoal to avoid inhaling fumes.
- Wear heat-resistant gloves to protect your hands from burns.
- Keep a bucket of water nearby in case of emergencies.
2. Use Natural Lump Charcoal:
- Choose natural lump charcoal, as it burns cleaner and imparts a better flavor compared to briquettes.
- Avoid using lighter fluid or charcoal with added chemicals, as this can affect the taste of your food.
3. Lighting the Charcoal:
- Place the charcoal in a chimney starter, which helps to evenly light the charcoal and speed up the process.
- Light a piece of newspaper underneath the chimney starter to ignite the charcoal.
- Allow the charcoal to burn until it is covered with white ash, indicating it is ready for use.
4. Using the Charcoal:
- Once the charcoal is lit and covered with ash, carefully transfer it to a heatproof container or a metal bowl.
- Place the marinated chicken legs in a bowl or on a tray then place the container with a live charcoal in the middle and cover with airtight lid.
- Let the chicken legs smoke for about 5 minutes to infuse a smoky flavor into the dish.
5. Safety Tips:
- Never leave live charcoal unattended.
- Use tongs or heat proof gloves to handle the charcoal to prevent burns.
- Dispose of the cooled charcoal properly in a metal container.
When making Malai Chicken Tikka, here are some important notes to keep in mind:
1. Take your time to marinate the chicken legs. Allowing the chicken to marinate for a longer period enhances the flavors and results in a more tender and juicy end product.
2. Adjust the spices and seasonings in the marinade according to your taste preferences. You can increase or decrease the amount of green chili paste, salt, or other spices to suit your desired level of heat and flavor.
3. Ensure that your oven, grill, or air fryer is preheated to the right temperature before cooking the chicken legs. Proper temperature control will help cook the chicken evenly and prevent it from drying out.
4. Allow the cooked chicken legs to rest for a few minutes before serving. This helps the juices redistribute within the meat, resulting in a more flavorful and moist end result.