Скачать или смотреть Restaurant Style Malai Chicken Tikka at Home | No Oven | Juicy|Creamy Chicken Starter

Learn how to make juicy, creamy and smoky Malai Chicken Tikka at home without oven! This easy pan-grilled method gives you restaurant-style taste using simple ingredients. I have also shared the charcoal smoke trick to get authentic dhaba-style flavor 🔥

🐔 Malai Chicken Tikka
Ingredients (Serves 3–4)
• Boneless chicken (thigh pieces) – 500 grams
• Thick curd – ½ cup
• Fresh cream – ½ cup
• Ginger-garlic paste-1tablespoon
• Green chilli paste – 1 teaspoon
• Lemon juice – 1 tablespoon
• Cornflour – 1 tablespoon
• Garam masala – ½ teaspoon
• Black pepper powder – ½ teaspoon
• Salt – 1 teaspoon (or to taste)
• Ghee – 2 tablespoons (for cooking)
• Charcoal – 1 small piece (for smoking)
• Extra ghee – 1 teaspoon (for smoking)

Method

Step 1: Prepare the Chicken

Wash and pat dry the chicken completely.
Cut into medium-sized cubes.

Step 2: Prepare the Marinade

In a large bowl, combine:
• Curd
• Fresh cream
• Ginger-garlic paste
• Green chilli paste
• Lemon juice
• Garam masala
• Black-pepper powder
• Salt

Mix everything thoroughly until smooth and creamy.

Add the chicken pieces and coat them evenly with the marinade.
Make sure every piece is fully covered.

Cover and refrigerate for at least 20-30 mins (overnight for best results).
After refrigerating marinate the chicken with 3- tablespoons of corn flour / maida

Step 3: Cook on Griddle Pan

Heat a griddle pan over medium flame.
Add 2 tablespoons of ghee.

Place the marinated chicken pieces (or skewered chicken) on the hot pan.
Cook for 4–5 minutes on each side until golden and fully cooked.

Cook until slightly charred and soft inside.

Step 4: Smoky Flavor

Heat a small piece of charcoal over direct flame until red hot.

Place a small steel bowl in the center of the cooked chicken (inside the pan).

Put the hot charcoal into the bowl.
Pour 1 teaspoon ghee over the charcoal immediately.

As it starts smoking, quickly cover the pan with a tight lid.
Let it rest for 3–5 minutes so the smoke infuses into the chicken.

Remove the charcoal bowl carefully.

Serve hot 🤍🔥
Soft, creamy, smoky Malai Chicken Tikka ready!

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