Chicken malai tikka masala (creamy yellow gravy)

Mise en place — set out in the order it goes in

1. 

   Chickencubed, patted dryStep 1

2. 

   Nut paste

   • almonds
   • cashews
   • yogurt

   Step 2

3. 

   Marinade

   • cream
   • cheese
   • lemon
   • ginger-garlic
   • pepper
   • coriander
   • salt
   • oil

   Step 3

4. 

   Skewersmetal, or wooden soaked 1 hStep 5

5. 

   Gravy aromatics

   • sliced onion
   • ginger
   • garlic
   • green cardamom

   Step 9

6. 

   Soaked cashews + milk15 cashews · ½ cup milkStep 10

7. 

   Whole spices

   • green chilli
   • black cardamom
   • cinnamon
   • cloves
   • mace

   Step 11

8. 

   Finishing spices

   • garam masala
   • nutmeg
   • salt
   • kasuri methi
   • pepper
   • turmeric

   Step 13

9. 

   To servenaan or basmati rice · creamStep 14

Prep order — what happens when, and what overlaps

Marinating overnight makes the tikka softer. The gravy simmers while the tikka grills, so both are ready together; soak wooden skewers for an hour while the chicken marinates.

Step by step

1. Malai tikka

2. 

   1Cube and pat dry

   ~5 min

   For this step

   • Boneless chicken (thigh or breast)500 g (1.1 lb)

   • Cut the chicken into cubes and pat it dry.
   • Less surface moisture means the tikkas don’t let out a lot of water in the oven.

   

3. 

   2Grind the nut paste

   ~5 min

   For this step

   • Almonds24
   • Cashews (tikka)16
   • Greek yogurt (or hung curd)4 tbsp

   • Grind the almonds and cashews with the yogurt to a smooth paste.
   • Scrape down the sides; add a little of the cream if it needs more liquid. It should be thick.

   

4. 

   3Mix the marinade

   ~3 min

   • Stir into the nut paste:
     • fresh cream 4 tbsp
     • cheese (optional — cream cheese, cheddar or mozzarella) 4 tbsp
     • lemon juice 2–3 tbsp
     • ginger garlic paste 1 tbsp
     • ground black pepper (tikka) 1 tsp
     • coriander leaves, chopped 4 tbsp
     • salt (tikka) 1 tsp
     • oil (tikka) 2 tsp
   • Taste and add more salt or pepper if you like. It should be thick.

   

5. 

   4Marinate

   4 h – overnight

   • Pour the marinade over the chicken and mix well.
   • Cover and refrigerate at least 4 hours, or overnight.
   • The longer it rests, the softer it turns out.

   

6. 

   5Heat the oven, thread the skewers

   240 °C oven15 min

   • Preheat the oven to its highest — 240 °C — for at least 15 minutes.
   • Thread the chicken onto the skewers and lay them on a prepared baking tray.

   

7. 

   6Grill

   240 °C oven15 min

   Grill for 15 minutes.

8. 

   7Turn, then char

   240 °C oven → broil7–8 min

   • Turn the skewers and grill another 7–8 minutes. Check after 22–23 minutes in total so they don’t burn.
   • For the last 2 minutes, switch to broil for a little char. Slide the tikka off the skewers.

   

9. Creamy gravy

10. 

    8Soak the cashews

    10+ min

    For this step

    • Cashews (gravy)15

    Soak the cashews for the gravy in ½ cup hot water until you grind them.

11. 

    9Sauté the aromatics — pale

    medium4–5 min

    For this step

    • Oil (for the onions)1 tbsp
    • Green cardamoms2–3
    • Onions, sliced (not red or purple)150 g (1½ cups)
    • Ginger, peeled and sliced2 cm piece
    • Garlic cloves, sliced2 large

    • Heat the oil in a pan. Add the green cardamoms, onions, ginger and garlic.
    • Sauté until transparent, 4–5 minutes. Don’t brown them — browned onions turn the gravy dark.

    

12. 

    10Grind the gravy base

    ~5 min + cooling

    For this step

    • Full-fat milk (or heavy cream)120 ml (½ cup)

    Let the onion mixture cool, then grind it with the soaked cashews and the milk to a smooth purée (in two batches if your blender is small).

    

13. 

    11Temper the ghee

    low~1 min

    For this step

    • Ghee1–1¼ tbsp
    • Green chillies, slit (optional for heat)1–2
    • Black cardamom (optional)1
    • Cinnamon stick (optional)5 cm
    • Cloves (optional)2
    • Mace (optional)2 strands

    • Heat the ghee in a wide pan over low heat.
    • Add the green chillies and whichever whole spices you use — black cardamom, cinnamon, cloves, mace.
    • Careful, they can splutter.

    

14. 

    12Simmer the gravy

    medium12–13 min

    For this step

    • Water360–480 ml (1½–2 cups)

    • Pour in the purée and the water. Bring to a gentle boil over medium heat.
    • Cover and cook until thick with specks of oil on top, about 12–13 minutes, stirring every 5 minutes.

    

15. 

    13Season, then the tikka

    low2–3 min

    For this step

    • Heavy cream (optional, to finish)60 ml (¼ cup)

    • Stir into the thick gravy:
      • garam masala (no chilli in it) ½–1 tsp
      • nutmeg, grated ⅛–¼ tsp
      • salt (gravy) ½–¾ tsp
      • kasuri methi (dried fenugreek leaves) ½ tsp
      • black pepper (gravy, optional) ½ tsp
      • turmeric (optional — for the yellow colour) a pinch
    • Add the grilled tikka, cover and cook 2–3 minutes. Taste; add salt, pepper or garam masala if needed.
    • Stir in the cream if you like it richer.

    

16. 

    14Serve

    For this step

    • Naan, tandoori roti or basmati riceto serve alongside

    • Serve hot with naan, tandoori roti or basmati rice.
    • A squeeze of lemon is good too.