Chicken malai tikka or murgh malai tikka (murgh – chicken, malai – cream) are tender pieces of boneless chicken that are marinated in a unique blend of yoghurt, cream, cheese, papaya and spices and then cooked on a grill or oven (tandoor).
Recommended cheese is low-fat shredded mozzarella cheese or cream cheese. These stick nicely to the chicken and lend a creamy and rich texture to this malai tikka.
Warm some Indian bread of your choice (naan, roti, pita), and serve the chicken malai tikka over it. Or roll it up in a roomali roti for a tikka roll!
Make a salad to go along with the tikka. Sliced onions, sliced tomatoes, finely cut green chillies and a dash of salt and lemon taste so good with these kababs.
Chicken Malai Tikka is a bar-be-cued chicken snack originating in the Indian subcontinent during the Mughal era as popularly believed.
Some also believe that “Chicken Malai Tikka” was invented by a Bangladeshi chef “Akbar” in Europe, and some say chef Akbar overcooked the chicken and it tasted so good that day the chicken malai tikka was born.