Malai Tikka — Cream-Marinated Chicken Tikka (मलाई टिक्का)

North India; malai tikka is a 20th-century development from the Mughal cream-based cooking tradition applied to tandoor technique — a synthesis of the two North Indian culinary poles

Malai tikka (मलाई टिक्का — 'cream tikka') is the white, delicate counterpart to the vivid red tandoori chicken: chicken breast pieces marinated in a cream, cream cheese, cashew paste, and white spice blend (white pepper, cardamom, mace, nutmeg) that produces a pale, ivory-coloured, intensely rich and mild tikka without any chilli colour or heat. The technique requires a different temperature management in the tandoor — malai tikka must cook at a slightly lower temperature to prevent the cream from scorching to brown; the characteristic finish is a pale gold with no visible char.

Served with mint chutney and sliced cucumber. The richness of the cream tikka is balanced by the sharp herb chutney and the cool cucumber. Often served as the first course of a North Indian meal to establish the mild, aromatic palate before heavier dishes.