Air fryer recipe · Starters
Malai Chicken Tikka
Melt-in-the-mouth creamy white tikka with a gentle hint of cardamom and cheese.
- 45 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 160kcal
- 19.0 gprotein
- 2.3 gcarbs
- 8.6 gfat
- 0.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Boneless chicken, cubed500 g
- Fresh cream3 tbsp
- Grated processed cheese2 tbsp
- Cashew paste2 tbsp
- Green chilli-coriander paste1 tbsp
- White pepper1/2 tsp
Method
Make the creamy base
Blend the cashew paste, fresh cream, grated cheese, white pepper and salt into a thick, pale mixture. Keep it thick enough to coat a spoon so it does not slide off the chicken and pool in the basket while cooking.
Marinate gently
Add the chicken and the green chilli-coriander paste, mixing so the meat stays a pale ivory colour. Rest it in the fridge for at least 1 hour so the mild flavours settle in without turning sharp or bitter.
Arrange with space
Lay the cubes on the tray without crowding so they roast evenly rather than clumping together and steaming. Brush lightly with a little oil to help the creamy coat set with a soft golden sheen.
Air-fry low and slow
Cook gently so the cream sets to a light gold rather than scorching. Air fry at 190°C for 18 min, turning once midway, until just marked with light brown spots and opaque through with no pink at the centre.
