Creamy, succulent, and delicately spiced, this Air Fryer Chicken Malai Tikka is my simplified recipe for a restaurant-style Mughlai kebab. The chicken is marinated in yogurt, cream, cheese, herbs, and spices, then air-fried until lightly charred on the outside and melt-in-your-mouth tender inside. I also share tips for getting high-heat tandoori results in an air fryer without the marinade sliding off the meat!
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Growing up, Fridays were usually "dinner at the club" night for my family, and my dad and I would almost always order malai chicken tikka as an appetizer. I still remember those creamy, zesty bites with charred edges and buttery center.
This recipe is my ode to that memory. After multiple test rounds and trying it in the oven, on the stovetop, and in the air fryer, I found that the air fryer method came closest to that tandoor-style finish at home - it gave the best balance of char, color, and juicy tenderness.
This is one of those recipes that looks luxurious, but the actual prep is simple. Once the chicken is marinated, the air fryer does the rest, making it a great option for busy evenings, casual entertaining, or when you want to shake up the usual chicken dinner routine.
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What is Chicken Malai Tikka?
Chicken Malai Tikka, also known as Murgh Malai Tikka, or Chicken Malai Kabab, is a creamy North Indian-style chicken kebab made by marinating boneless chicken in a mixture of yogurt, cream, cheese, herbs, and aromatic spices. "Malai" means cream, which gives this dish its signature richness and soft, luscious texture.
What does it taste like? Chicken Malai Tikka tastes rich and creamy, with a subtle tang, and smokiness from the charred edges. Unlike spicier kebabs or chicken tikka recipes, this one is mellow and aromatic, with just enough warmth from garam masala, cumin, white pepper, and green chili.
Why This Recipe Rocks
- Restaurant-quality results: The air fryer works really well for this recipe, creating the light charring without needing a grill or tandoor.
- Whether I use chicken breast or thighs, the chicken comes out juicy and tender, never dry. All thanks to the yogurt + cream-based marinade.
- It works for both busy dinners and casual entertaining. I can serve it with chutney as an appetizer, or turn it into a full meal with naan, rice, or salad.
- It's a high-protein recipe that gives you about 35 grams of protein per skewer.
Ingredients - Notes & Substitutions
Here's what you need for this restaurant-style Chicken Malai Tikka recipe:
For the Chicken:
- Boneless skinless chicken breast or thighs: Use either one. Chicken breast is lean and tenderizes well after marination, but chicken thighs stay extra juicy even after re-heating, making them a better choice for meal prep or entertaining.
For the Marinade:
- Plain Greek yogurt: Adds tang and helps tenderize the chicken. Look for any brand of thick Greek yogurt. The high-protein Greek yogurts (16-18 grams) are usually pretty thick and work great for this recipe. Regular yogurt is too runny, and makes a thinner marinade that doesn't stick to the chicken as well as the one made with Greek yogurt.
- Heavy whipping cream: Gives the marinade its iconic, rich, creamy texture. If you can get authentic "malai" from the Indian store, use that instead.
- Serrano chili: Adds a little heat and fresh flavor. Remove the membrane and seeds for a milder flavor.
- Ginger and Garlic: Flavor foundation builders. Fresh is best. Alternatively, use frozen ginger and garlic paste.
- Cornstarch or gram flour (besan): Helps the marinade cling to the chicken and keeps it from getting watery.
- Seasoning: salt, white pepper powder, garam masala, cumin powder, cardamom powder, and dried fenugreek (kasuri methi) add traditional flavors.
- Fresh lemon juice: Helps tenderize the chicken. Lime juice will also work.
- Shredded mozzarella cheese: Makes the marinade creamy and adds that signature malai-style richness. Use full-fat or low-fat.
- Cilantro leaves: Freshens up the marinade and balances the richness.
- Olive oil or avocado oil: For greasing the air fryer tray.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Chicken Malai Tikka
Here are the step-by-step photos and instructions on how to make a melt-in-your-mouth Chicken Malai Tikka in the air fryer:
- Make the marinade: Blend the yogurt, serrano, ginger, garlic, lemon juice, spices, and cornstarch until smooth. Add the mozzarella and blend briefly to make a thick marinade. Stir in cream, chopped cilantro, and kasuri methi.
- Marinate chicken: Cut the chicken into 1-1.5-inch pieces and add them to a mixing bowl. Pour the marinade over the chicken and mix to coat it evenly. Cover and refrigerate for at least 2 hours, or 6-8 hours for the best flavor.
Pro tip
Ideal Marination Time
I tested this recipe with different marination times and found that the chicken needs at least 2 hours for the flavors to really soak in. For the best flavor and texture, I found 6 to 8 hours of marination to be ideal.
- Assemble Skewers: Thread the chicken pieces onto pre-soaked bamboo skewers, about 4 pieces per skewer, packing them fairly tight.
- Air Fry: Arrange the chicken skewers in a single layer and cook at 385°F for 8 minutes.
- Flip & Air Fry: Flip the skewers and air-fry for another 4-5 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F or higher.
- Finish and serve: Transfer the chicken to a serving platter. Sprinkle with a little chaat masala and a few drops of fresh lemon juice.
Serving Suggestions
I love to sprinkle chaat masala and drizzle lemon juice over the malai tikkas just before serving - it enhances the chicken's zesty flavors. This malai kebab is so versatile and can be served as an appetizer or a main course. Here's how I like to serve it:
Appetizer: Serve with mint chutney or cilantro chutney, along with some instantly pickled onions.
Main Course: Wrap it in a whole-wheat paratha or pita/ lavash with chutney and pickled onions for a quick chicken malai tikka wrap. Or, serve it bowl-style, with saffron rice and kachumber salad.
Storage, Reheating & Freezing
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer at 350°F for 3 to 4 minutes or until warmed through. You can also reheat in a skillet over low heat.
Since this marinade contains cream, I don't recommend freezing it uncooked, as the texture can change once thawed, turning a bit watery or grainy. For best results, cook the chicken first and then freeze it in an airtight container for up to 2 months. Thaw overnight.
Recipe Tips & Notes
- Chicken thighs or breast: I use them interchangeably. Chicken thighs yield the juiciest results since they are more forgiving if slightly overcooked and stay tender even after reheating.
- Keep the pieces similar in size: That helps them cook evenly.
- Don't skip the marinating time: A minimum of 2 hours helps the flavors soak in and tenderizes the chicken. 6-8 hours is ideal.
- To prevent the marinade from slipping off the meat, use thick Greek yogurt and don't skip the cheese and cornstarch.
- Crush the kasuri methi before adding: This releases more flavor and aroma.
- Don't overcrowd the air fryer basket: Cook in batches if needed so the chicken roasts rather than steams.
- Use an instant-read thermometer if needed: Chicken is done when the thickest part reaches 165°F.
Troubleshooting & FAQs
Yes. Chicken breast works well here, especially because the creamy marinade helps keep it moist. Keep the pieces evenly sized, about 1-1.5 inches.
Yes. You can marinate the chicken up to 24 hours in advance, which makes this recipe great for entertaining or meal prep.
Yes. Bake at 400°F for about 12 minutes until the chicken is cooked through. Brush with melted butter, then broil for 2 minutes to brown the top.
This can happen if the basket is overcrowded, causing the chicken to steam instead of roast. Cook in batches for better browning. Also, make sure to pat-dry the chicken before marinating.
More Tandoori-Style Chicken Dishes For You
📖 Recipe
Creamy Chicken Malai Tikka in Air Fryer (So juicy!)
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Video
Equipment
Ingredients
- 1½ pounds boneless skinless chicken breast or thighs, cut into 1.5-inch pieces
Marinade
- ¼ cup plain Greek yogurt
- ¼ cup heavy whipping cream
- 1 serrano chili Stem removed
- 1 inch ginger, peeled or 1 tablespoon ginger paste
- 3 cloves garlic, peeled or 1 tablespoon garlic paste
- 1½ tablespoons cornstarch or gram flour
- 1 teaspoon salt
- ¾ teaspoons ground white pepper or 1 teaspoon ground black pepper
- 2 teaspoons garam masala
- 2 teaspoons cumin powder
- 1 tablespoon dried fenugreek (kasuri methi)
- ¾ teaspoon cardamom powder
- 1 teaspoon chaat masala + ½ teaspoon for finishing
- 1 tablespoon fresh lemon juice ½ a lemon + more for finishing
- ½ cup shredded Mozzarela cheese Full-fat or Low-fat
- 3 tablespoons cilantro leaves
- 2 teaspoons olive oil or avocado oil for brushing air fryer tray
Instructions
- Prepare marinade: Blend the yogurt, serrano, ginger, garlic, lemon juice, spices, and cornstarch until smooth. Add the mozzarella and blend again to make a thick marinade. Stir in cream, chopped cilantro, and kasuri methi.
- Marinate chicken: Cut the chicken into 1-1.5-inch pieces and add them to a large mixing bowl. Pour the marinade over the chicken and mix well so every piece is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.
- Assemble Skewers: Thread the chicken pieces onto pre-soaked bamboo skewers, about 4 pieces per skewer, packing them fairly tight.
- Air Fry: Arrange the chicken skewers in a single layer and cook at 385°F for 8 minutes.
- Flip & Air Fry: Flip the skewers and air-fry for another 4-5 minutes, until the chicken is fully cooked and reaches an internal temperature of 165°F or higher.
- Finish and serve: Transfer the chicken to a serving platter. Sprinkle with a little chaat masala and a few drops of fresh lemon juice.
Notes
- Chicken thighs or breast: I use them interchangeably. Chicken thighs yield the juiciest results since they are more forgiving if slightly overcooked and stay tender even after reheating.
- Keep the pieces similar in size: That helps them cook evenly.
- Don't skip the marinating time: A minimum of 2 hours helps the flavors soak in and tenderizes the chicken. 6-8 hours is ideal.
- To prevent the marinade from slipping off the meat, use thick Greek yogurt and don't skip the cheese and cornstarch.
- Crush the kasuri methi before adding: This releases more flavor and aroma.
- Don't overcrowd the air fryer basket: Cook in batches if needed so the chicken roasts rather than steams.
- Use an instant-read thermometer if needed: Chicken is done when the thickest part reaches 165°F.
- Skip the skewers: If you prefer, you can skip threading the chicken onto the skewers and make this chicken malai tikka without them, following the same cooking instructions.
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