Murgh Malai Tikka


Malai Murgh

Murgh Malai Tikka is a very popular Indian dish that is not only flavourful but also succulent. “Malai” means cream and “tikka”, bite-sized. If you plan to serve it during a party, marinade the chicken at least two days in advance. Keep the marinated chicken in the refrigerator. Alternatively, you can also pan fry it in a bit of Q.B.B. ghee. Take note that the Q.B.B. ghee adds a unique and delightful flavour to this dish.

Preparation time: Overnight

Cooking time:   12 minutes

Serves:   5


500 g boneless, skinned chicken leg cubes

1/2 teaspoon salt

2 teaspoons cooking oil

1/4 teaspoon white pepper powder

1 tablespoon ginger-garlic paste

1 teaspoon lime juice


60 g cashew nuts, boiled for 20 minutes and drained

3 tablespoons Mozzarella cheese

150 ml full cream milk

1/2 teaspoon salt

1/4 teaspoon white pepper powder

1/4 teaspoon cardamom powder

1 tablespoon egg white

1 tablespoon melted Q.B.B. ghee

1 tablespoon cream

Melted Q.B.B ghee for brushing

Chaat masala for sprinkling on grilled chicken (optional)


  1. Combine the ingredients in the FIRST MARINADE and marinate for 1-2 hours.
  2. Blend the cashew nuts, cheese and milk together into a smooth paste.
  3. Pour into a bowl. Add the salt, pepper, cardamom powder, egg white, melted Q.B.B. ghee and cream. Combine well.
  4. Place the marinated chicken pieces into this mixture and combine well.
  5. Leave to marinate overnight in the refrigerator.
  6. Next day, skewer the chicken pieces onto a metal or wooden skewer and grill them for 12-13 minutes, turning the kebabs at least twice during the process and brushing with Q.B.B. ghee. This step creates a wonderful aroma and makes for a succulent grilled chicken.
  7. Serve with Mint Chutney or other condiments.

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