Indian Malai Chicken Skewers

Name: Indian Malai Chicken Skewers
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) cubes, patted very dry with paper towels; 1 cup (240 ml) full-fat Greek yogurt, at room temperature; ½ cup (120 ml) heavy (whipping) cream, at room temperature; 2 tbsp (30 g) store-bought or homemade ginger-garlic paste; 5 pods (3 g) green cardamom pods, lightly crushed; 1 tsp (5 g) garam masala powder; ½ tsp (2 g) ground cumin; ½ tsp (2 g) ground coriander; ¼ tsp (1 g) ground turmeric; 1 tsp (6 g) fine sea salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) fresh lemon juice; ¼ tsp (1 g) red chili powder (optional); ½ tsp (½ g) dried fenugreek leaves, crushed, crushed between your palms (optional); 2 tbsp (30 ml) neutral oil (vegetable, canola, or light flavored ghee) for brushing; ¼ cup (10 g) fresh cilantro leaves, chopped, roughly chopped (optional); 1 lemon (100 g) lemon wedges, cut into wedges (optional); ½ medium (75 g) yellow or red onion, finely sliced, thinly sliced (optional)

From the MyKitchenBank Kitchen

Creamy, mild tandoori-style chicken skewers made with yogurt, heavy cream, and aromatic spices. "Malai" refers to the luscious cream-based marinade that keeps the chicken moist and tender with a delicate char from the grill or tandoor. These skewers are perfect for entertaining and pair beautifully with lemon, onion, and fresh cilantro.

Prep: 25 min
Cook: 15 min
Wait: 1 hr 15 min
Total: 1 hr 55 min
Makes: 4 servings (12–16 skewer pieces)

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Ingredients

4 servings

1½ lbs (680 g) boneless, skinless chicken breast, cut into 1½-inch (4 cm) cubes, patted very dry with paper towels
For the marinade
1 cup (240 ml) full-fat Greek yogurt, at room temperature
½ cup (120 ml) heavy (whipping) cream, at room temperature
2 tbsp (30 g) store-bought or homemade ginger-garlic paste
5 pods (3 g) green cardamom pods, lightly crushed
1 tsp (5 g) garam masala powder
½ tsp (2 g) ground cumin
½ tsp (2 g) ground coriander
¼ tsp (1 g) ground turmeric
1 tsp (6 g) fine sea salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) fresh lemon juice
¼ tsp (1 g) red chili powder (optional)
½ tsp (0.5 g) dried fenugreek leaves, crushed, crushed between your palms (optional)
2 tbsp (30 ml) neutral oil (vegetable, canola, or light flavored ghee) for brushing
For serving
¼ cup (10 g) fresh cilantro leaves, chopped, roughly chopped (optional)
1 lemon (100 g) lemon wedges, cut into wedges (optional)
½ medium (75 g) yellow or red onion, finely sliced, thinly sliced (optional)

Equipment (9)

Cutting board
Sharp knife
Mixing bowl
Whisk
Metal or soaked wooden skewers (10–12 inches long)
Grill, tandoor, or oven with baking sheet
Meat thermometer (optional but recommended)
Tongs
Small brush for oiling

Steps

Before you start

Soak wooden skewers in water for 30 minutes if using (metal skewers need no soaking)
Measure all marinade spices and ingredients before you begin
Preheat your grill, tandoor, or oven to 450°F (230°C) about 15 minutes before you plan to cook
Remove the marinated chicken from the refrigerator 10 minutes before cooking for more even heat penetration

1
Prepare the chicken
- On a cutting board, cut boneless, skinless chicken breasts into 1½-inch (4 cm) cubes.
- Pat each piece very dry with paper towels—this helps the marinade adhere better and allows for better browning.
- Set aside in a bowl.
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Ready when: Chicken cubes are uniform in size and completely dry
Tip: Don't skip the patting-dry step; it prevents excess moisture that would dilute the marinade.
2
Crush the cardamom
- Lightly crush the 5 green cardamom pods using the flat side of a chef's knife or a mortar and pestle.
- You want to crack them just enough to release the aromatic seeds inside, not pulverize them into powder.
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Ready when: Cardamom pods are cracked and you can see the seeds inside
Tip: Whole, fresh green cardamom is crucial for authentic flavor; pre-ground cardamom loses potency quickly.
3
Mix the marinade
- In a mixing bowl, combine the Greek yogurt, heavy cream, ginger-garlic paste, crushed cardamom, garam masala, cumin, coriander, turmeric, salt, black pepper, and lemon juice.
- Add the optional red chili powder if you'd like mild heat, and the optional crushed kasuri methi for an authentic herbaceous note.
- Whisk everything together until smooth, creamy, and completely blended with no streaks of yogurt or spice.
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Ready when: Marinade is smooth, creamy, and uniform in color
Tip: Whisk thoroughly to distribute spices evenly; lumps of yogurt will not coat the chicken well.
4
Marinate the chicken
- Add the dried chicken cubes to the marinade bowl and gently toss with a spoon until every piece is well coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours.
- The longer marinating time allows deeper flavor absorption.
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Tip: If marinating longer than 2 hours, gently stir the chicken halfway through to ensure even coating.
5
Prepare the skewers
- If using wooden skewers, ensure they have soaked in water for at least 30 minutes (this can happen while the chicken marinates).
- Thread the marinated chicken pieces onto the skewers, leaving roughly ¼ inch (6 mm) between pieces to allow hot air to circulate for even cooking.
- You should have 12–16 pieces total on 4–6 skewers depending on size.
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Ready when: Chicken pieces are evenly spaced and securely threaded
Tip: Don't pack the chicken tightly on the skewer; crowding prevents even browning and cooking.
6
Preheat and oilOven 450°F / 230°C
- Preheat your grill to high heat (450°F / 230°C), tandoor to about 450–475°F (230–245°C), or oven with a rack positioned in the upper-middle position to 450°F (230°C).
- If using the oven, place a baking sheet or grill rack over a roasting pan to catch drips.
- Brush each loaded skewer on all sides with neutral oil.
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Ready when: Grill is hot enough that a hand held 2 inches above the grate forces you to pull back in 2–3 seconds
Tip: Oiling just before cooking prevents the skewers from sticking and helps develop an even golden char.
7
Cook the skewersOven 450°F / 230°C
- Place the oiled skewers on the grill grate, in the tandoor, or on the prepared baking sheet in the oven.
- Cook for 12–15 minutes total, turning every 3–4 minutes using tongs to rotate ¼ turn each time.
- This ensures even cooking and prevents any single side from burning.
- The chicken is done when it reaches 165°F (74°C) on an instant-read thermometer inserted into the thickest piece, and the exterior is golden with light charring.
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Ready when: Chicken reaches 165°F (74°C) internal temperature; exterior is golden with light char; juices run clear
Tip: Rotate every 3–4 minutes rather than moving skewers constantly—this allows the marinade to caramelize and develop flavor.
8
Rest and serve
- Remove the skewers from heat and place them on a clean plate or serving platter.
- Let them rest for 2–3 minutes so the juices redistribute throughout the meat.
- Garnish with fresh chopped cilantro and serve immediately with lemon wedges and thinly sliced onion on the side.
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Tip: The resting period is short but important—it keeps the chicken moist rather than allowing juices to run onto the plate.

Good to know

Tips

Don't skip patting the chicken completely dry with paper towels before marinating. Excess surface moisture prevents the yogurt marinade from adhering and creates steam instead of a golden char.
Turn the skewers every 3–4 minutes rather than constantly; this allows the creamy marinade to caramelize and develop a golden-brown crust with light char, which deepens flavor.
If you don't have access to a grill or tandoor, a cast-iron grill pan or skillet on the stovetop over medium-high heat works well. Cook in batches if needed, about 3–4 minutes per side.
For a deeper char and more tandoor-like appearance, brush the cooked skewers lightly with melted ghee just before serving.

Make ahead

The chicken can be marinated for up to 4 hours ahead. Prepare the marinade and cut the chicken the night before, or up to 8 hours in advance, then combine them 1–4 hours before cooking.

Storage & reheating

Store cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (160°C) oven for 8–10 minutes, or briefly on a warm skillet over medium heat, turning gently. Do not store uncooked marinated chicken at room temperature. Freeze marinated uncooked chicken (on or off skewers) for up to 2 months; thaw in the refrigerator overnight before cooking.

Substitutions

full-fat Greek yogurt, at room temperature → Plain full-fat yogurt. Use 1¼ cups (300 ml) because plain yogurt is thinner than Greek yogurt; whisk to combine well with cream.
heavy (whipping) cream, at room temperature → Cashew cream or coconut cream. Blend ½ cup (120 ml) soaked raw cashews with ¼ cup (60 ml) water for cashew cream, or use canned coconut cream (not milk). Both add richness and work beautifully.
store-bought or homemade ginger-garlic paste → Fresh ginger and garlic, finely minced. Use 1 tablespoon (15 g) finely grated ginger and 4 cloves (20 g) minced garlic. Combine and add to the marinade.
green cardamom pods → Ground cardamom powder. Use ⅛ teaspoon (0.5 g), though freshly crushed whole cardamom is strongly preferred for superior flavor and authenticity.