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Annika Panikker

Guest Blogger

Food Blogger Annika Panniker Shares A Scrumptious ‘Murgh Malai Tikka’ Recipe

  • JWB Post
  •  July 19, 2016


Hello! Remember me? I’m the same Dubai blogger Lavanya had written about some time ago! Well, I’m back! Yay! After my special Eid recipe, I bring to you every chicken lover’s delight: Murgh Malai Tikka.

Murgh Malai Tikka


Delicately marinated boneless chicken thighs in a flavorful and aromatic malai (cream and yogurt based) marinade, cooked in an oven until succulent and falling off the skewer.


I decided to bring home to Dubai by making these tender mouth watering kebabs. I also made some chappatis, kachumber salad, and a raita to go with it so I could transform them into beautiful finger food wraps. 😀 I have to thank

I have to thank Maunika Gowardhan for the inspiration. I must admit I derailed from the recipe a little but she is a Goddess, and I had to use her expert guidelines for a successful outcome.

Kebabs are not only traditional to Indian Cuisine. They also have a prominent stand in the Middle East. However, their kebabs aren’t cooked in a Tandoor oven, which gives that delicious charcoal flavor and aromatic vibes, they have something called Mixed Grill, which includes all sort of meat and seafood marinated and set on skewers only to be cooked on a grill.

I, like most of you do not have a tandoori oven at home. However, there was no way I was going to settle for no charcoal flavor in my kebabs. So I simply cooked these skewers under the broiler in my oven covered with foil, once it was done, I took out the foil and let the heat do its magic. Yes, it did not have the tandoor effect, but it did have a yummy charcoal flavor. Mission accomplished.

Do try out the recipe and share it with your friends and family.  A great make ahead trick is to marinate these babies and leave in the freezer or fridge until needed and cook when necessary.

It’s super easy to make and even easier to eat!

Happy Days!

Positive Ninja Vibes.

Recipe Card:

Serves: 3 Decently Hungry People


  • Chicken Thighs Boneless- 500gm
  • Ginger garlic paste- 3tblsp
  • Single cream- 8tblsp
  • Low-fat Greek yogurt- 10tblsp
  • Cheddar cheese (unprocessed)- 4tblsp
  • Cumin powder- 1tblsp
  • Coriander powder- 2tblsp
  • Chaat masala powder- 1tblsp
  • Salt- 1tsp
  • White pepper- ½ tsp
  • Lime(juice)- 1 lime
  • Chickpea flour- 2tblsp
  • Onions (quartered)- 3 nos
  • Green chillis (sliced)- 2 nos
  • Ghee- 5tblsp
  • Honey- 2tblsp
  • Wooden Skewers- 10-12 nos

To Serve: (Optional)

  • Chapatis
  • Kachumbar Salad
  • Raita


  1. Preheat the oven to max.
  2. Soak the skewers in water and set aside. In a bowl, mix all the ingredients including the chicken and onions, marinate for at least 1 hour before cooking.
  3. Taking one skewer at a time alternate the chicken and onion, make sure not to over stuff the skewer. Place no more than three pieces of chicken and onion on the skewer. Transfer to a baking tray and cover the top with foil.
  4. Reduce the temperature of the oven to 170°, place the baking tray on the top rack of the oven and let it cook for 15 mins. Take out the foil and let it caramelize for 3-4 mins.
  5. Take out from oven and serve hot with Chapatis, Kachumbar Salad, and Raita, roll it together, and you’ve made yourself a delicious wrap!

NOTE: Do not throw away the juices that have dripped off the chicken while cooking. Use it as a sauce to keep the wrap juicy and moist!

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