Dilli Malai Chicken Tikka
Creamy, melt-in-mouth chicken chunks charred over charcoal.
About this dish
A crown jewel of Old Delhi’s Mughlai cuisine, this dish traces its lineage to the royal kitchens where mild, creamy textures were preferred over fiery heat. Unlike the vibrant red Tandoori chicken, this variant uses 'malai' (cream) and 'dahi' (yogurt) to tenderize the meat, making it melt-in-the-mouth. It is traditionally served at celebratory dinners and late-night food stalls near Jama Masjid, characterized by its subtle nuttiness and charcoal-charred edges.
Ingredients
First Marinade
- 500g Chicken breast or boneless thigh, cut into 2-inch chunks
- 1 tbsp Ginger-garlic paste, fresh
- 1 tsp Sea salt
- 1 tbsp Lemon juice, freshly squeezed
Second Marinade
- 1/2 cup Hung curd (Greek yogurt), thick
- 1/4 cup Amul fresh cream or heavy cream
- 50g Processed cheese (Amul), finely grated
- 2 tbsp Cashew paste, soaked and ground fine
- 1 tsp Green cardamom powder, freshly ground
- 1/2 tsp White pepper powder
- 1 tsp Green chili paste, mild
- 1 tbsp Roasted gram flour (besan)
- 1 tsp Dried fenugreek leaves (Kasuri methi), crushed
Basting and Garnish
- 50g Unsalted butter, melted
- 1 tsp Chaat masala
- 1 tbsp Fresh coriander, chopped
Method
- 1
Initial Acid Marination
In a large glass bowl, toss the chicken chunks with ginger-garlic paste, salt, and lemon juice. Massage the aromatics into the meat fibers for 2 minutes, then cover and refrigerate for 30 minutes. This step breaks down the proteins and ensures the salt penetrates deep into the core.
- 2
Prepare the Creamy Base
Whisk the hung curd, cream, and grated cheese in a separate bowl until no lumps remain. Add the cashew paste and roasted gram flour, which acts as a binder to prevent the marinade from dripping off the skewers. The mixture should be thick enough to coat the back of a spoon heavily.
- 3
Secondary Marination
Incorporate the green chili paste, cardamom powder, white pepper, and crushed kasuri methi into the cream base. Add the chicken chunks (discarding any liquid released during the first marinade) and coat thoroughly. Let this marinate in the refrigerator for at least 4 hours, or ideally overnight, to achieve the signature 'malai' texture.
- 4
Skewering Technique
Thread the chicken pieces onto metal skewers, leaving a half-inch gap between each piece to ensure even heat circulation. If using bamboo skewers, soak them in water for 30 minutes prior to prevent burning. Do not pack the pieces too tightly or the centers will remain raw while the outside burns.
- 5
High Heat Searing
Preheat your oven to 240°C (465°F) or prepare a charcoal grill until the coals are glowing white. Place the skewers in the oven or over the grill; if using an oven, place them on a rack over a tray to catch drippings. Cook for 8-10 minutes, turning once, until the edges start to show golden-brown charred spots.
- 6
Basting for Succulence
Remove the skewers briefly and generously brush the chicken with melted butter. This creates a basting effect that prevents the lean breast meat from drying out. Return to the heat for another 3-4 minutes until the chicken reaches an internal temperature of 74°C (165°F).
- 7
The Charcoal Infusion
For an authentic 'dhungar' smoky flavor, place a glowing piece of charcoal in a small metal bowl amidst the cooked chicken. Pour a teaspoon of ghee over the coal and immediately cover the container with a lid for 2-3 minutes. This mimics the taste of a traditional tandoor.
- 8
Resting and Finishing
Slide the chicken off the skewers carefully using a clean cloth. Let the meat rest for 2 minutes to allow the juices to redistribute. Dust with a generous amount of chaat masala and fresh coriander before serving while hot.
- 9
Final Visual Check
The final tikka should be pale white to light cream in color, not yellow or red. The texture should be soft enough to break with a fork but firm enough to hold its shape. Look for slight charring on the corners for the best flavor profile.
Notes & variations
- Use white pepper instead of black pepper to maintain the pristine white color of the tikka.
- Ensure the cheese is processed cheese (like Amul), as mozzarella will become too stringy and ruin the texture.
- If the marinade is too runny, add one extra tablespoon of roasted gram flour.
- Leftovers can be used the next day in a 'Butter Chicken' style gravy.
Serve with
Serve with spicy mint-coriander chutney and thinly sliced laccha onions soaked in ice water.
Cook's note
Grating the cheese finely is crucial; if the cheese is chunky, it will burn and stick to the skewer rather than melting into the meat.