Learn how to make chicken malai tikka (also known as malai boti). This popular Pakistani / Indian recipe is made using boneless chicken cubes that are marinated in yoghurt, cream, herbs and spices. The chicken is then threaded onto skewers and then grilled. Recipe includes stovetop, oven, and air fryer cooking instructions.

Chicken malai tikka skewers on a white serving plate. — Chicken Malai Tikka

Chicken malai tikka is also known as malai boti or murgh malai tikka. The word “malai” means cream in Urdu / Hindi. Which is a key ingredient in the marinade and refers to the creamy melt in the mouth texture of the chicken. The addition of cream also reduces the spiciness in this recipe making it an excellent option for kids and people who can’t eat too many chilies.

Malai chicken tikka is a delicious recipe that’s perfect for a dinner party or a summer barbeque. In Pakistani and Indian restaurants, the chicken is grilled on a coal barbeque, adding a subtle smokiness and char to the dish. At home, you can pan fry or grill it on the stove, air fry it, or bake it in the oven.

Serve with naan or paratha as a main course, along with sliced onions, green chutney, tamarind chutney, and a few lemon wedges. Or turn it into paratha rolls to add for a lunch box option. It’s also an excellent party appetizer – serve it on skewers with your favourite chutney.

Jump to:

Why this recipe works
Ingredients
Instructions
Serving Suggestions
Cooking Instructions
Storage Instructions
📖 Recipe

Why this recipe works

Creamy flavour: The addition of cream and yoghurt gives this grilled chicken a melt in the mouth flavour. It also tones down the spice and heat resulting in a recipe that is crowd friendly appealing to both adults and kids.
Multiple Cooking Options: This recipe can be made on the stovetop, the oven and in the air fryer. It can also be grilled on the barbeque making it a perfect option for an outdoor barbeque party.
Fantastic for Entertaining: Can be served as either an appetizer or a main course at dinner parties. It can also be turned into malai tikka kabab rolls with green chutney and pickled onions.
Great for Meal Prep: This recipe is great for batch cooking and meal prep. The chicken cubes can be marinated and kept in the freezer. Once cooked, the malai tikka can be used in wraps or sandwiches. Turned into a kebab roll for a work or school lunch option. The grilled chicken can also be added to salads.
Can be used for other protein: The malai tikka marinade can be used for other protein as well. Use it for fish, or paneer, and even tofu.

Ingredients

Here's what you need to make chicken malai tikka, along with substitutions.

Chicken: This recipe requires boneless chicken, cut into cubes. My preference is chicken breast; however, chicken thigh can also be used.
Meat tenderizer: Used to tenderize and add to the creaminess of the chicken. Raw papaya paste (or kacha papita) can also be used. Don’t add too much, else the chicken will become pasty.
Green chilies: Quantity can be adjusted to personal spice preference. Remove seeds if you prefer a milder flavour.
Chickpea flour: Also known as besan, this is available at Pakistani and Indian grocery stores or in the specialty section of a regular supermarket. To roast chickpea flour, add a few tablespoons to a small frying pan and dry roast for a few minutes till fragrant. If not available, cornstarch / cornflour can be used instead.
Cream and yoghurt: Use full-fat yoghurt in this recipe. If cream isn’t available, substitute by adding more yoghurt.
Spices and herbs
Lemon Juice

Check out my guide on how to stock a Pakistani Kitchen + Pakistani Pantry List (with English translation and descriptions).

Instructions

Prepare the chicken: Cut the boneless chicken into cubes (2 cm) and place them in a bowl.
Prepare the marinade: Blend the green chilies and coriander into a paste. Add the green chili paste, along with the rest of the marinade ingredients into the bowl. Mix the chicken with the marinade.

Picture collage on how to make chicken malai tikka.

Marinate overnight: Let the chicken marinate for around 4 – 6 hours. If you don’t have time, you can just marinate for around 30 minutes.
Place the chicken on skewers: Thread the chicken on wooden or metal skewers. If using wooden skewers, soak them in water for 30 minutes and then use.

Picture collage on how to make malai chicken tikka.

Grill the chicken: The malai tikka can be cooked on the stovetop, the oven, the air fryer or a coal barbeque. If using a stovetop or the airfryer, it’s best to use a grill pan / grilling tray to get those delicious smoky charred marks.

Serving Suggestions

Malai tikka can be served with either naan or paratha. On the side, you can add tamarind chutney or green chutney, with a kachumber salad or sliced and pickled onions.
You can also use the malai tikka to make a malai tikka naan or malai tikka paratha roll. Take a naan or paratha, add the tikka and then top with your preferred sauces. Green chutney, tamarind chutney, and garlic mayo sauce are popular choices. Add sliced onions, tomatoes, or cucumbers. You can also add shredded cheese.
Use the grilled chicken as a filling for sandwiches or wraps, and can also be used as a topping for salads, or pizza.

Cooking Instructions

There are many ways to cook this delicious chicken recipe.

Pan frying on the stove: Heat a grill pan or frying pan with oil, and then add the chicken skewers. Once the chicken has cooked from the bottom, turn it over. Cook on medium till the chicken is cooked through on all sides. This process will take about 10 – 12 minutes.
Baking: Place the chicken skewers on a baking tray. Bake in a pre-heated oven at 180 C for around 15 – 20 minutes, till the chicken is cooked through and juices run clear. Halfway through baking, flip the skewers.
Air fryer: Air fry the chicken skewers in an airfryer at 160 C for around 12 – 14 minutes till the chicken is cooked through. You can use a grilling tray accessory to get the grill marks on the skewers.
Barbeque: One of the best ways to make malai tikka is over coal in a barbeque. That’s the way it’s made at restaurants. Put the marinated malai chicken tikka on skewers, and grill over a hot coal barbeque for around 10 minutes. Baste the chicken with a little oil, and turn the skewers to ensure the chicken is cooked through on all sides.

Storage Instructions

The marinated chicken can be kept for around 24 hours. However, if you do intend to marinate it for so long, it’s best to reduce the amount of meat tenderizer used. The raw chicken cubes can also be frozen for upto 6 months.
The grilled malai chicken tikka cubes can be kept in the fridge for 3 – 4 days. Make sure to keep them in an air-tight container. The cooked chicken can also be frozen and kept in the freezer for upto 6 months. Make sure to use an airtight freezer safe container. Let thaw overnight, and then reheat on either the stove, or the airfryer.

Looking for more Pakistani / Indian recipes, try out the following:

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! To keep updated with recipes, stories and so much more follow me on Facebook and Instagram.