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.
{"The cream-cream cheese marinade requires hung yoghurt as the base — thin yoghurt produces a runny marinade that slides off","White spice blend only: white pepper (no black), cardamom, mace, nutmeg — no red chilli, no turmeric","Cook at slightly lower tandoor temperature than red tikkas — the cream fat scorches to brown quickly at 450°C; aim for 350–380°C for malai","The cashew paste in the marinade provides richness and helps the cream adhere to the chicken surface"}
A practitioner soaks cashews overnight and blends to a completely smooth, silky paste — grainy cashew produces an uneven texture in the marinade that doesn't coat evenly. The addition of processed cream cheese (Amul brand in India) to the marinade is the restaurant technique that produces extraordinary richness; at home, strained ricotta is the closest substitute. The finished malai tikka should be served immediately, as the cream marinade firms slightly as it cools.
{"Using regular yoghurt — the marinade is too thin and runs off; hung yoghurt (strained for 12 hours) is required","Any red chilli or turmeric — the pale ivory colour is the visual identity of malai tikka","Too high a temperature — the cream-based marinade browns before the interior is cooked through"}