#temping #Chicken #Malai tikka" #"murgh Malai tikka"

Super easy to make and very tempting, these homemade tikkas are so good that it just melt-in-your-mouth and you cant stopsyourself by licking your fingers.

My original plan was to cook tikkas over the grill outdoor but plan was ruined, so I had to do the grilling indoor in my oven.

"Murgh" means cubed pieces of chicken, "Malai"  means cream and "tikka" means pieces of chicken or meat marinated in a spicy mix.
Homemade marinated, yogurt and cream help to balance out the heat from the spice mix .

So here comes the steps how to make MURGH MALAI TIKKA? 
Marination is done in two steps.

  1. Step one- to tenderize the chicken add lemon juice and salt
  2. Second step- add all the spices, yogurt, cream, fresh corriander and mix it well. This is the main marination.



First marination:-

1/2 kg boneless chicken ( properly washed)
1 tbsp lemon juice
1/2 tsp salt

First bowl of spice's:-

1/4 tsp green cardamom powder
1 tsp ginger paste 
1 tsp garlic paste
1 tsp crushed green chili
2 tsp cornflour
1 tsp cumin powder
1 tsp red chilli powder
2 tsp garam masala powder
3 tsp cashew paste
Salte to taste

Second bowl of  ingredients:-

1/4 cup yogurt
1 tbsp bried fenugreek leaves
1 tbsp chopped corriander leaves
3 tbsp cream
2 tbsp oil.


  1. Clean, wash and cut chicken into cubes.           
  2. In a large bowl mix chicken with lemon juice and salt.                                                       
  3. Mix it well.
  4. Let it marinated for 30 minutes in the refrigerator.
  5. Meanwhile let's assemble all the ingredients listed under " first bowl of spices".
  6. Combine all the above ingredients in a bowl.
  7. Now in another bowl Assemble all the ingredients given In   " second bowl of ingredients".
  8. If you don't like to add corriander leaves, green chillies or garam masala, you can leave them. Still your tikkas will taste good.
  9. Combine ingredients of both bowl.
  10. Mix it well and do taste the species.
  11. Now it's turn to add chicken.
  12. Rub the marination on the chicken and keep it aside for at least 5-6 hours or you can leave it overnight.
  13. Now Preheat oven @ 400 degree f. 
  14. If you have skewers then thread the chicken into skewers, if not no worries you can assemble chicken pieces on baking tray.
  15. Cook for 25-30 minutes turning them once in between and you can oil the tikkas with the help of oiling brush.cook probably.
  16. Remove from the oven. Gently apply butter with brush.
  17. Drizzle little cream.
  18. Sprinkle some chat masal if you like.
  19. Serve hot with onion rings, lemon and mint chutney.


  1. To make TIKKA juicy and tender brine one night before.
  2. Keep the picese Small.
  3. Keep oiling in between.
  4. Serve hot with chutney and onions.

Milan Tomic

Hi. I’m Designer of Blog Magic. I’m CEO/Founder of ThemeXpose. I’m Creative Art Director, Web Designer, UI/UX Designer, Interaction Designer, Industrial Designer, Web Developer, Business Enthusiast, StartUp Enthusiast, Speaker, Writer and Photographer. Inspired to make things looks better.

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  1. Thanks for sharing a receipe after a long time

  2. The way the recipe explained is marvellous

  3. I am a big non-veg lover and I will surely try this in coming winters on my barbeque

  4. Please share more such recepies