Chicken Malai Tikka

Chicken Malai Tikka…….. another gem of Mughal era. Tender chicken thigh pieces, marinated in herbs, spices, cream and cheese, barbecued over charcoal pieces, yummmmmmm they literally melt in your mouth.

Ayesha's Kitchen

Ayesha’s Kitchen


  • 5 large chicken thighs (boneless, cut into cubes)
  • ½ cup sour cream
  • ½ cup crumbled cheddar cheese (tasty)
  • ½ tspn meat tenderizer powder
  • Some salt
  • Some chicken salt
  • 1 tspn cracked black pepper
  • ½ tspn crushed white pepper
  • 2 cloves garlic (very finely chopped)
  • ½ tspn garam masala
  • 1 tspn dried fenugreek leaves


-Take a deep mixing bowl and put chicken in it. Add all the spices and seasoning and mix well. Then add crumbled cheddar cheese and sour cream and mix well.

-Keep aside for 20 – 30 minutes (not longer than this as it contains meat tenderizer, it will break the chicken to the point that we won’t be able to screw them on the skewers).

-Start preheating your BBQ grill now.

-Thread the chicken pieces on the metal skewers (7 – 8 pieces per skewer).

-Grill the tikkas on medium heat for about 6 minutes per side (turning occasionally) and serve hot with kachumar salad, naan and raita.

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