Missing the taste of home?

Did you know you can devour Chicken Malai Tikka with rice, as soft, creamy, and aromatic as the famous Bindu Khan here in Jersey City?

Minar Kabab Tikka Corner serves food lovers who prefer rich food and seek comfort from a Tikka meal.
The flattering aroma of the meal, along with the easy and delightful Chicken Malai Tikka recipe, allows even a beginner cook to treat themself to a finger-licking meal.

I will share why Jersey City is one of the best places to explore Minar Kabab-style Chicken Malai Tikka with rice—you can rarely find such hidden gems in the Metro Area.

What is Chicken Malai Tikka?

Chicken Malai Tikka, also referred to as Murgh Malai Tikka or Reshmi Kabab, is an unforgettable dish from Mughlai cuisine. It is renowned for its creamy yogurt and mild spice blend marinade, which infuses succulence and tenderness into the chicken.

The term ‘malai’ is translated as cream, and ‘tikka’ is spiced meat cut into small cubes and grilled. Chicken Malai Tikka is cherished for its silky, melt-in-your-mouth texture.

Unlike other spicier tikkas, it features more subtle flavors, which makes it a favorite for both children and adults.

Accompanied by fragrant basmati rice, the dish transforms into a hearty, wholesome meal ideal for family get-togethers, barbecues, or a comforting dinner at home.

This dish is a highlight at Minar Kabab Tikka Corner in Jersey City, NJ, where it is offered as a rice-accompanied platter. The creamy marinade and charred chicken in their platter capture Mughlai cuisine, which makes it one of the best Chicken Malai Tikka dishes around Jersey City.

Why Should You Order Chicken Malai Tikka with Rice?

There are many reasons to order this dish:

• Not Too Spicy: The marinade’s creamy portions and spices like cardamom, nutmeg, and white pepper provide just enough spice.
• Easily Cooked: Chicken Malai Tikka can be prepared by barbequing, baking, or stovetop cooking.
• Complements Rice: The dish is best served with basmati rice or zeera rice and is a complete meal with green chutney, onion rings, or a fresh salad.
• Minar Kabab’s Chicken Malai Tikka: Making the restaurant’s signature dish at home brings the vibrant Jersey City Indian-Pakistani food scene to your kitchen.

Oven-baked Chicken Malai Tikka with Rice

To start, I would like to share a wonderful meal inspired by Minar Kabab Tikka Corner. This is an oven version, which offers a juicy and tender chicken without a tandoor or grill, making the dish effortless to prepare.

For the Malai Chicken Tikka Recipe:

Ingredients (for 4 servings):

• 1 pound (500g) chicken breast and/or thighs boneless and diced to 1-inch pieces
• 1/2 cup (or Greek yogurt) hung curd
• 1/4 cup cream
• 2 tablespoons cashew paste (10 to 12 cashew nuts soaked in warm water for 15 minutes and blended to smooth paste)
• 1 tablespoon ginger-garlic paste
• 1 tablespoon lemon juice
• 1 teaspoon green chili paste (optional and for mild kick)
• 1 teaspoon white pepper powder
• 1/2 teaspoon cardamom (green) powder
• 1/2 teaspoon nutmeg powder
• 1 teaspoon garam masala
• 1 tablespoon cornstarch
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 2 tablespoons butter or ghee (melted) for basting
• Salt to taste
• Skewers (wood or metal): 6 to 8 (wooden ones should be soaked in water for 30 minutes).

For the Rice:

• 1 cup basmati rice
• 2 cups water
• 1 teaspoon cumin
• 1 tablespoon ghee or oil
• Salt as per taste

For Garnishing:

• Chutney (green moong and coriander)
• Rings of onion
• Wedges of lemon
• Salad of cucumber, tomato, onion

Step 1: Prepare the marinade

• Clean and Dry Chicken: For Cubed Chicken, ensure all pieces are dried to avoid moisture. Chicken should be dried out more to ensure chicken marinade sticks.
• First Marinade: Place the chicken in a large bowl and add lemon juice, ginger-garlic paste, and a small pinch of salt. Rub the mixture well and let the chicken sit for 15 minutes. This will make it tender and easier to cook.
• Second Marinade: Now, add hung curd, heavy cream, cashew paste, green chili paste (if you plan to use it), white pepper, cardamom, nutmeg, garam masala, cornstarch, kasuri methi, and salt. Blend the spices well to coat the chicken. The marinated chicken should be stored in the refrigerator for a minimum of 2 hours. For best results, marinating overnight is recommended.

Step 2: Cook the Chicken Malai Tikka

45 minutes prior to cooking, preheat the oven to 400°F (200°C). Use kitchen foil to line a baking tray and place a wire rack on it to ensure the chicken is baked evenly.

Place the marinated chicken on the skewers. Ensure the cubes are secured on the sticks properly and are not overcrowded. Gently shake off any excess marinade.

Place the wire rack on the baking tray and add the skewers. Bake for 20-25 minutes while turning the skewers halfway through. Baste with melted butter or ghee after 15 minutes for extra richness.

To achieve a charred finish like that of a restaurant, switch the oven to broil mode for the last two to three minutes. Confirm that the chicken is fully cooked and the internal temperature is at 165°F.

Step 3: Prepare the Rice

• Rinse the Rice: To get rid of the extra starch, rinsing the basmati rice with cold water until the water runs clear is essential.
• Cook the Rice: In a medium-sized cooking pot, gently heat 1 tablespoon of ghee or oil. Once it is warmed, add cumin seeds and allow them to sizzle for 30 seconds. Add the rinsed rice, let it coat the oil, and then add 2 cups of water and a pinch of salt. First, you need to bring it to a boil and then let it simmer, covered, for 15 minutes or until all the water is gone. Fluff with a fork.

Step 4: Serve Minar Kabab Style

• Plate the Dish: The Chicken Malai Tikka skewers should be served on top of the fluffy basmati rice and garnished with a sprinkle of chaat masala and fresh cilantro.
• Add Sides: To complete the Minar Kabab-style platter, serve with green chutney, rings of onion, wedges of lemon, and a fresh salad.
• Enjoy:The Chicken Malai Tikka is creamy and full of flavor. Enjoy it with the rice while appreciating the tender chicken draped with the aromatic spices.

Adhere to the following to achieve the best results for Minar Kabab-style Chicken Malai Tikka.

Marination Time: Aim to marinate the chicken for a full day to achieve the best results. The combination of yogurt and cream works to tenderize the meat, and the result is juicy chicken.

Charcoal Smoke (Optional): To achieve a more authentic tandoori taste, you can add a small piece of burning charcoal into a heatproof bowl. Drizzle the charcoal with ghee/oil, and place it into the container with the chicken. Cover the container for 5 minutes to allow the chicken to absorb a delicious smoky flavor. I say optional, but I cannot stress enough how this coal smoke will be a game changer.

Rice Variations: You can replace the plain basmati rice with jeera rice or even a vegetable pulao to enhance the dish further.

Cheese Addition: Inspired by many restaurant recipes, you can make Minar Kabab-style tikka deeper by adding 2 tablespoons of either cream or processed cheese to the marinade.

More Rice Recipes: Lamb Over Rice in Jersey City

Frequently Asked Questions

What is chicken malai tikka made of?

Chicken malai tikka is made with various spices, yogurt, cream, lime, allspice, and ginger-garlic paste.

What is the difference between chicken tikka and chicken malai tikka?

Chicken malai tikka is soft and creamy. On the other hand, chicken tikka is juicy and chewy.

Can I eat chicken malai tikka masala with rice?

Yes! Chicken Malai Tikka tastes amazing with both naan and rice.

Why Minar Kabab Tikka Corner in Jersey City?

Certainly, Minar Kabab Tikka Corner, Jersey City, will satisfy your craving for the finest Chicken Malai Tikka in town.

It is popular for its Indian-Pakistani cuisine, especially Minar Kabab’s Chicken Malai Tikka Full platter served with rice, which is wonderful for lunch or dinner.

Do not miss out on their naan and tandoori platter, which captures the essence of Jersey City’s diverse and delicious cuisine.