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How To make Murgh Malai Tikka With Mint Chutney? | Instant Murgh Malai Tikka With Mint Chutney Recipe

Murgh Malai Tikka is a popular Indian dish that is prepared using boneless chicken, marinated in a creamy mixture of yogurt, spices, and cheese. It is then grilled until it is charred on the outside and tender on the inside. The dish is often served with mint chutney, which provides a refreshing contrast to the rich, spicy flavors of the tikka. In this recipe, we will be sharing a step-by-step guide on how to make Murgh Malai Tikka with Mint Chutney.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


For the Murgh Malai Tikka:

    • Boneless chicken, cut into bite-sized pieces: 500g
    • Yogurt: 1 cup
    • Cream cheese: 1/2 cup
    • Heavy cream: 1/4 cup
    • Ginger paste: 1 tablespoon
    • Garlic paste: 1 tablespoon
    • Green chili paste: 1 tablespoon
    • Cumin powder: 1 tablespoon
    • Coriander powder: 1 tablespoon
    • Garam masala powder: 1 tablespoon
    • Salt: 1 teaspoon
    • Lemon juice: 2 tablespoons
    • Oil: 2 tablespoons
    • For the Mint Chutney:
    • Mint leaves: 1 cup
    • Cilantro leaves: 1 cup
    • Green chili: 1
    • Garlic cloves: 2
    • Lemon juice: 1 tablespoon
    • Salt: 1/2 teaspoon
    • Sugar: 1/2 teaspoon
    • Water: 1/4 cup


For the Murgh Malai Tikka:

  • In a large mixing bowl, combine the yogurt, cream cheese, heavy cream, ginger paste, garlic paste, green chili paste, cumin powder, coriander powder, garam masala powder, salt, and lemon juice. Mix well.
  • Add the chicken pieces to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
  • Preheat the oven to 400°F (200°C) or preheat the grill to medium-high heat.
  • Thread the marinated chicken pieces onto skewers.
  • Brush the chicken pieces with oil.
  • Grill the chicken skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
  • Serve hot with mint chutney.

For the Mint Chutney:

  • In a blender, combine the mint leaves, cilantro leaves, green chili, garlic cloves, lemon juice, salt, sugar, and water.
  • Blend until the mixture is smooth and well combined.
  • Taste and adjust the seasoning if necessary.
  • Transfer the chutney to a serving bowl.
  • Serve the Murgh Malai Tikka hot with mint chutney on the side.


  • If you’re using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning on the grill or in the oven.
  • You can also cook the Murgh Malai Tikka in a pan on the stovetop if you don’t have access to a grill or oven. Heat a large pan over medium-high heat and cook the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred on the outside.
  • If you prefer a spicier mint chutney, add an extra green chili or some red chili flakes to the blender.
  • Leftover Murgh Malai Tikka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
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