Air fryer recipe · Starters
Creamy Chicken Malai Tikka
Mild, melt-in-the-mouth chicken in a cheesy cream marinade with a gentle smoky char and no fiery heat.
- 45 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 145kcal
- 16.5 gprotein
- 1.3 gcarbs
- 8.1 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breast, cubed400 g
- Fresh cream1/4 cup
- Grated cheese (processed)1/4 cup
- Hung curd1/4 cup
- White pepper1 tsp
- Green cardamom powder1/2 tsp
Method
Tenderise the chicken
Cube the chicken breast evenly and rub it with ginger-garlic paste, white pepper and salt, then rest it fifteen minutes. White pepper keeps the colour pale and creamy, which is the hallmark of a proper malai tikka.
Blend the malai marinade
Whisk the fresh cream, grated cheese, hung curd and cardamom powder into a thick luxurious paste. The cheese is the secret that gives malai tikka its rich body and faint savoury edge.
Marinate generously
Coat the chicken thoroughly in the cream mixture and refrigerate for at least two hours so the cubes stay juicy. Because there is no acid bite here, a longer rest only deepens the tenderness.
Skewer and oil
Thread the cubes onto skewers with a little gap between each piece, or lay them flat in an oiled basket. Brush a thin film of oil over the surface to help the pale marinade catch a light golden colour.
Air-fry to a soft char
Air-fry the tikka at 190C for 14 to 16 minutes, turning once gently midway through. The chicken is done when it is opaque all the way through with no pink at the centre. Brush a little butter over the top near the end so the lean breast stays juicy.
