Indian · Dinner
Creamy Charred Chicken Thighs
Chicken Malai Tikka
A North Indian appetiser of cream-and-cheese marinated chicken thigh broiled until edges are gently charred, finished with a sprinkle of chaat masala.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
380Calories
42gProtein
18gFat
6gCarbs
1gSugar
0gFiber
720mgSodium
145mgChol
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Instructions
1
Prep
Whisk together heavy cream, Greek yogurt, grated cheese, ginger-garlic paste, white pepper, cardamom, coriander, salt, lemon juice, oil, and cornflour into a smooth marinade. Cut chicken thighs into cubes and toss to coat evenly. Rest 5 minutes. Pre-soak wooden skewers in water. Line a sheet pan with foil and set wire rack on top.
2
Roast
Heat broiler to high. Thread skewers with approximately 4 chicken cubes each (you will have 2 skewers). Arrange on the rack 4 inches from heat. Broil 10 minutes, turning once at the 6-minute mark. Brush any leftover marinade onto skewers at halfway turn. Cook until edges are golden and internal temperature reaches 165°F.
3
Rest and plate
Rest skewers 1 minute. Sprinkle chaat masala over each skewer. Garnish with fresh coriander. Serve with lemon wedges, green mint chutney, mixed pickle, and roasted papad on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless skinless chicken thigh
- 60ml (1/4 cup) heavy cream
- 2 tbsp plain whole-milk Greek yogurt
- 2 tbsp grated cheddar cheese
- 2 tbsp ginger-garlic paste
- 1 tsp ground white pepper
- 0.5 tsp ground green cardamom
- 0.5 tsp ground coriander
- 1 tsp salt
- 2 tsp lemon juice
- 1 tbsp neutral oil
- 2 tsp cornflour
- 0.5 tsp chaat masala
- 2 tbsp fresh coriander
- 2 lemon wedges
- 4 metal or pre-soaked wooden skewers