Recipe by: Priyanka Kapoor

Source: Family recipe

Serves: 4 – 6


  • Chicken : Boneless (thigh pieces) 1 kg
  • Wooden Skewers

First Marinade : 2 hours

  • 2 Tbsp. ginger-garlic paste
  • 1 tsp white or black pepper powder
  • 1/4 cup raw papaya paste OR any meat tenderizer powder
  • salt to taste

Second Marinade : Preferably overnight

  • 4 Tbsp. cheese (sharp cheddar or 4 regular processed cheese slices)
  • 3 green chilies, chopped fine (optional)
  • 4 tsp chopped coriander leaves (optional)
  • 1/2 tsp mace powder
  • 1/2 tsp nutmeg powder
  • 1/2 cup fresh cream
  • 1/4 cup hung curd / greek yogurt
  • salt to taste
  • Lemon to garnish


  • Immerse the wooden skewers in water for a few hours so that they don’t burn during cooking
  • Place boneless chicken pieces in a cling wrap or zip lock bag and pound lightly to tenderize
  • Apply first marinade and then leave in fridge for 2 hours (a minimum one hour)
  • Take out of the fridge after 2 hours and discard the drippings and apply the second marinade. This marinade should ideally be left overnight in the same zip lock bag as the first marinade
  • Before cooking, leave chicken outside for at least one hour so it’s room temperature
  • Arrange the chicken pieces on wooden skewers and put on the grill until cooked, remember to first let it cook at low/medium for 5 – 7 minutes and once you’re sure the chicken is cooked through to increase flame to high to get that gorgeous charred ends. Keep turning the chicken pieces to get it cooked overnight
  • Serve with coriander chutney and garnish with lemon wedges
  • Optional – you can grill pieces of peppers and onions as a side

Download PDF version here: indian-chicken-malai-tikka-priyanka-kapoor