Murgh Malai Tikka (Creamy Chicken Kebabs)
Melt-in-the-mouth chicken kebabs marinated in cream, cheese, cashew paste, cardamom and white pepper, then grilled until lightly charred. Mild, rich and utterly tender.
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Start your free weekContinue with free accessFirst marinade
Toss the chicken with the ginger-garlic paste, lemon juice, white pepper and 1 tsp salt. Leave for 20 minutes.
Creamy marinade
Whisk the cream, cheese, cashew paste, yogurt, cardamom, nutmeg and green chili until smooth. Coat the chicken and marinate in the fridge for at least 2 hours.
Grill
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Serve
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First marinade
Toss the chicken with the ginger-garlic paste, lemon juice, white pepper and 1 tsp salt. Leave for 20 minutes.
Creamy marinade
Whisk the cream, cheese, cashew paste, yogurt, cardamom, nutmeg and green chili until smooth. Coat the chicken and marinate in the fridge for at least 2 hours.
Grill
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Serve
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The Story Behind the Dish
'Malai' means cream, and malai tikka is the gentle, creamy cousin of the fiery red chicken tikka. It reflects the Mughlai and Awadhi taste for rich, mild marinades of cream, nuts and fragrant spices.
It became a fixture of North Indian restaurant menus and wedding buffets in the late 20th century.
⭐ Why It's Famous
Tender, creamy and mild enough for everyone, malai tikka is the kebab that disappears first at a party.
💡 Fun Fact
Cheese in the marinade is a modern restaurant trick — it melts and browns on the grill, helping the kebabs stay juicy.
Delhi & Lucknow
28.64°N, 77.22°E
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