Chicken Malai Tikka: This is a very delicious creamy Indian dish prepared from boneless pieces of chicken marinated in a rich mixture of yoghurt, fresh cream, and spices. The chicken in the chicken malai tikka recipe is first cleaned and cut into small cubes that are coated with a flavourful marinade. Yoghurt brings the tang, fresh cream adds richness, and a mix of mild spices, ginger-garlic paste, green chillies, and cardamom brings warmth. Adding the grated cheese with the cream and yoghurt gives that luxury texture, and the chicken is soft and tender. The chicken stands marinated for hours, which allows the flavours to seep in properly, hence the juicy texture of the chicken. After marination, chicken pieces are then skewered and grilled or baked. A smoky flavour is imparted on the chicken, yet the creamy, mildly spiced coating remains intact as it is grilled or tandoor cooked. The exterior of the chicken piece develops into a appetizing golden colour with edges that are charred to a certain extent, thereby enhancing flavour depth. This is perhaps the only dish that has a mild and fragrant taste, less spicy than most dishes in an Indian grilled set of food. Because of this, it easily serves people who consider milder flavours more appealing. For the best experience with this dish, accompany the Meal with fresh mint chutney, a side of onion slices, and lemon wedges. This recipe of chicken malai tikka is a wonderful starter or snack, celebrated at parties and gatherings, because it gives the perfect balance of creaminess and spice in every mouthful.

• 500 gms (cut into 1.5-inch cubes) boneless chicken
• 200 gms hung curd
• 100 gms fresh cream
• As required butter or oil (for basting)
• 1 tsp garam masala
• To taste salt
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice

• Begin making a rich and aromatic marinade to prepare Chicken Malai Tikka. Combine the tangy base furnished by 200 gms of hung curd with 100 gms of fresh cream that gives it a smooth, luxurious texture.
• To this, add 1 Tbsp of ginger-garlic paste to provide the marinade with its pungent and aromatic flavour and 1 Tsps of green chilli paste for a moderate level of heat.
• Add in 1 Tsp of garam masala, an essential spice mix from Indian cuisine whose earthy, warm aroma elevates the flavour.
• To balance this out, add in 1/2 Tsps of white pepper powder to give it a slightly less sharp heat and combine with 1 Tbsp of lemon juice which, apart from providing a refreshing citrus zest, will also help tenderise the chicken. and finally, some salt to taste.
• Mix all these well so that you get a smooth, creamy marinade to thoroughly drench the chicken so that each piece is well coated in flavour.
• Once your marinade is ready, take 500 gms. of boneless chicken, properly clean it, and cut it up into uniform 1.5-inch cubes. These are bite-size pieces that can be grilled, which cooks them evenly and quickly.
• Add chicken cubes to the marinade and toss them well so every piece of cubed chicken can be well-coated with the rich, creamy mixture.
• Use a bowl cover or cling-wrap over this and put it in the refrigerator for at least 2 hours, though overnight is preferable in terms of flavour. Long marination time will allow deep penetration of herbs and spice flavour in the meat; hence, it would be tender and juicy.
• Preheat the oven or grill to 200 C. Prepare your skewers with your oven or grill set to the required temperature. Wooden skewers have to soak in water for half an hour before grilling to prevent them from burning on their main surface.
• You can use metal skewers since they need no preparation work.
• Skewer the marinated chicken cubes and leave a small gap between each piece so the heat can circulate and cook the chicken well.
• Place the skewers on a baking tray lined with aluminium foil for easy cleanup and to prevent chicken juices from sticking to the tray.
• Place the tray in a preheated oven or grill and cook the chicken for 15 to 20 minutes.
• Always turn the skewers so that the chicken cooks out evenly on all sides.
• While cooking, baste it with some melted butter or oil so that the chicken remains moist and develops a delicious golden crust. It should be light golden with some charred spots to show that it has been thoroughly cooked and is ready to be eaten.
• Take the skewers out of the oven or grill when the chicken is well done. The chicken must have a juicy and tender texture while the exterior is slightly burnt, which gives depth to the flavour.
• Serve hot. On the side, serve with fresh mint chutney and lemon wedges. The chutney's lovely coolness cuts into the chicken's creamy richness. And if squeezed over at the table, fresh lemon juice adds a bright finish. This can be just right, served as an appetiser or as a snack, balancing creaminess, warmth from gentle spice, and a smoky grilled flavour.