Chicken Malai Tikka

Chicken Malai Tikka, Step by Step

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1. Mix the cream, cheese, cashews, ginger and garlic paste, lemon juice, cardamom, pepper and salt. Add the chicken, coat well and leave for 30 minutes.

   Mark done Start 30 min timer

2. Heat the grill to high. Thread the chicken onto skewers, leaving small gaps between the pieces.

   Mark done

3. Grill for 18 minutes, turning every 5 minutes, until golden at the edges and cooked through. Brush with the melted butter in the last 3 minutes.

   Mark done Start 18 min timer

4. Rest for 3 minutes and serve with the onion and lemon wedges.

   Mark done Start 3 min timer

Small Things That Help

• Use a thermometer if you like: chicken is done at 75°C / 167°F in the thickest piece.
• If the cream marinade catches, move the skewers further from the heat.
• Soak wooden skewers for 20 minutes first so they do not burn.

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Mint chutney
• Naan
• Onion and lemon salad
• Basmati rice

Leftovers and Storage

Keeps in the fridge for 2 days. Reheat in a hot oven or pan so the outside stays crisp.

Chicken Malai Tikka: Questions and Answers

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.