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Malai Tikka is one of those recipes that seduces you with gentle appeal. It is not shouty with spices or too demanding to make, but each mouthful sings of comfort, fatness, and careful cooking. It is, in many ways, the opposite of Chicken Tikka; this is about creaminess, tenderness, and a soft harmony of flavors. Malai Tikka is based around pieces of boneless chicken, either breast or thigh, marinated with an array of ingredients that include cream, cheese, ginger-garlic paste, green chilies, and aromatic spices, but the unsung hero of the dish is the malai, the fresh cream that tames the chicken's textures while imparting an unbelievably rich and luxurious flavor.
The marination is the most important. The chicken will become more delicious and tender the longer it stays in this mixture. Once soaked in this goodness, the pieces are threaded and grilled or cooked in a tandoor until slightly browned on the outside but juicy and succulent on the inside. The end product is a melt-in-the-mouth dish with a mere hint of smokiness. It is great as an appetizer, but it is also lovely served with naan, mint chutney, or even a simple salad. It's a crowd-pleaser, mild enough for spice-wary eaters, yet flavorful enough for seasoned ones.
Malai Tikka shines in its simplicity. There is nothing gratuitous about masalas here, and no amount of aggressive flavors battling for a slice of attention—just a soft, buttery hug that allows the quality of ingredients to sing their songs. If you are trying it for the first time or returning to it as a favorite, Malai Tikka always manages to feel special.
