Creamy Malai Chicken Tikka
Sheet-pan chicken marinated in a luscious cream, yogurt, and spice sauce, broiled until charred and tender. Served over rice with a squeeze of lime for brightness.
- Total time
- 28 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- ¾ cup plain yogurt
- ¼ cup heavy cream
- 1 tbsp kasuri methi (dried fenugreek leaves)
- 1.5 tsp garam masala
- ¾ tsp red chili powder
- 1 whole lemon (juiced + zested)
- 2 tbsp ginger-garlic paste
Instructions
- 1
Pat chicken dry with paper towels. Cut into 2-inch chunks and place in a large bowl.
- 2
Whisk yogurt, cream, garam masala, chili powder, ginger-garlic paste, and lemon zest in a separate bowl.
- 3
Pour the marinade over the chicken, add kasuri methi, and toss until fully coated. Marinate 8–10 minutes.
- 4
Arrange chicken on a sheet pan in a single layer, spacing pieces 1 inch apart.
- 5
Broil on high 6 inches from the flame for 12–14 minutes until edges are charred and chicken is cooked through.
- 6
Finish with a squeeze of fresh lemon juice and serve over basmati rice.
Tools you’ll need
- large mixing bowl
- whisk
- sheet pan
- broiler
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