Chicken Malai Tikka Curry Recipe - Serves 4

Chicken Malai Tikka Curry Recipe

370 calories each serving (568 calories if eating with rice)


170ml (6 fl oz) double (heavy) cream
1 tablespoon (15ml) butter, melted
1 teaspoon (5ml) garlic paste
1 teaspoon (5ml) ginger paste
2 tablespoons (30ml) cornflour
1 teaspoon (5ml) ground black pepper
1/2 teaspoon (2.5ml) garam masala
1/2 teaspoon (2.5ml) ground cumin
1/4 teaspoon (1ml) amchoor (dry mango powder)
1 teaspoon (5ml) salt
2 fresh green chillies, very finely chopped
570g (1 lb 4 oz) boneless and skinless chicken breast, cut into 19mm (3/4 inch) cubes (not too small because they have to be put onto skewers)
1 lemon, cut into wedges


Put the cream, melted butter, garlic paste and ginger paste into a large mixing bowl and mix well
Sprinkle in the cornflour and mix well
Sprinkle in the pepper, garam masala, ground cumin, amchoor and salt and mix well
Add the chopped chillies and mix well
Add the chicken, mix well, cover with kitchen film and put into the fridge to marinate for 2 hours
Preheat the oven to 180C (350F)
Thread the marinated chicken cubes onto skewers, place onto a roasting tray and put into the oven to cook for 15 minutes (turning the skewers every 5 minutes), keeping the leftover marinade
Remove the roasting tray from the oven, brush the chicken with the leftover marinade and put back into the over to cook for another 5 minutes
Serve hot with lemon wedges

Recipe submitted on 5 August 2017

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