Homemade Chicken Malai Tikka

Ingredients

• 750 g boneless chicken
• 1 cup coriander
• 0.5 cup heavy cream (for marinade)
• 2 cup yogurt
• 15 cashews
• 4 green chillies (range of 3-5)
• 1.5 tbsp ginger garlic paste
• 1.5 tbsp lemon juice
• 1.5 tsp chaat masala
• 1.5 tsp salt
• 1.5 tsp black pepper
• 2 tbsp olive oil (for cooking)
• 2 tbsp butter (for cooking)
• 1 cup heavy cream (for cooking/sauce)
• 2 tbsp cream cheese (optional)
• 1 tsp chaat masala (for cooking/sauce)
• 1 tsp black pepper (for cooking/sauce)

Steps

1. 1

   Prepare the marinade by blending 1 cup coriander, 0.5 cup heavy cream, 0.5 cup yogurt, 15 cashews, and 3-5 green chillies into a smooth paste.

2. 2

   In a large bowl, combine the 750g boneless chicken with the blended paste.

3. 3

   Add 1.5 tbsp ginger garlic paste, 1.5 tbsp lemon juice, 1.5 tsp chaat masala, 1.5 tsp salt, and 1.5 tsp black pepper to the chicken.

4. 4

   Mix well to coat every piece of chicken and let it marinate for at least 3 hours (as mentioned in transcript).

5. 5

   Heat 2 tbsp olive oil and 2 tbsp butter in a pan over medium heat.

6. 6

   Add the marinated chicken to the pan and cook until the chicken is browned and cooked through.

7. 7

   Pour in 1 cup of heavy cream and add 2 tbsp of cream cheese (if using).

8. 8

   Season the sauce with an additional 1 tsp chaat masala and 1 tsp black pepper.

9. 9

   Simmer until the sauce thickens and coats the chicken tikka perfectly.

Notes

The transcript suggests marinating for 3 hours for the best flavor. Cream cheese is optional but adds extra richness to the final sauce.

Nutrition per serving

• main
• chicken
• Pakistani
• halal
• dinner
• creamy
• tikka
• stovetop