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.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.