How to make Chicken Malai Tikka?
1) Take a bowl and marinate the chicken thighs in ginger garlic paste, yogurt and salt. Keep the bowl in the refrigerator to marinate for 45 minutes. Make sure that the marinade is thick to begin with. Secondly, don't cut the chicken into very small pieces, otherwise it will become dry while cooking.
2) While the chicken is marinating, let's prepare the second marinade. In a separate bowl, mix 1 egg with grated cheese, cashew paste, cream, salt, pepper, and garam masala. You can use white pepper because it has a smoky sharp flavor profile and adds a unique taste to the chicken malai tikka.
3) Transfer the marinated chicken to the second marination.
4) Preheat the oven first. Line a Meyer Baking Tray with an aluminum foil sheet and grease with some butter.
5) Place the chicken on a Meyer Baking Tray and roast at 200 degrees for 14 minutes.
6) Bring the tray out of the oven, remove the chicken pieces from the skewers and arrange them on a serving platter.
7) Garnish with melted butter and cream. Serve hot with onion rings and green chutney.
1) You can also cook the malai chicken tikka using any one of the below methods:-
Airfryer Method - Air fry at 400F for 16-18 minutes. Time depends on the size of the chicken pieces. Please adjust accordingly. Tikka should be cooked and lightly browned on the edges.
Stove Top Method - Heat a heavy cast-iron skillet or grill pan or a Tawa (griddle) on medium (not smoky hot). Brush the pan liberally with ghee and layer the chicken in a single layer. Let cook 3-4 minutes, brush ghee at regular intervals (for softer tikka , flip, and let cook till slightly charred.
On the Grill - Fire up the grill and place the chicken skewers on it. Keep basting with ghee every now and then and cook on all sides. The tikka has to be cooked through and nicely charred on the edges for a smoky taste.
2) It is better to marinate the chicken overnight. Or at least 4 hours. We will refrigerate the chicken. The longer you can let the chicken breast marinate, the better will be the flavors and tikka will be soft.
3) You can use almonds instead of cashews. If you want to use almonds, soak 8-10 almonds in hot water for 10-15 minutes. Peel the skin and grind with little water to a thick fine paste and use in the recipe.
4) You can use store-bought ginger garlic paste. To instantly make ginger garlic paste at home, take 4-5 garlic and 2-inch fresh ginger. Pound together in a mortar pestle. Or you can use a small grinder.
5) Due to the mellow taste of the chicken malai tikka, we do not recommend freezing it.