By: Vaishali Kapila
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Craving some creamy, melt-in-the-mouth chicken malai tikka? Follow these simple tips to ensure your tikkas turn out succulent and full of flavour every time!
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The secret to juicy tikkas lies in the marinade. Use hung curd, cream, ginger-garlic paste, and spices. Let the chicken soak in it for 4-6 hours.
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Chicken thighs stay moist and tender when grilled, unlike breasts that can dry out. Ensure even-sized pieces for uniform cooking.
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Make sure to leave space between chicken pieces on the skewers. This will ensure they cook evenly, giving you the desired results.
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Maintain a steady high temperature. Cooking at low heat can make the chicken chewy, so keep the grill hot for that perfect sear.
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Brush the tikkas with melted butter towards the end of grilling. It adds richness, making every bite irresistible. So, don't forget it!
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For the full recipe for chicken malai tikka
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