Creamy, delicately spiced, and softly charred — Murgh Malai Tikka is a refined take on a North Indian classic, where cashew richness meets subtle heat and the smokiness of traditional clay oven cooking. Under the careful direction of Executive Chef Govind at Lords Hotels & Resorts, Kathmandu, this dish is crafted for those who appreciate depth over intensity, focusing on texture, balance, and a melt-in-the-mouth finish that lingers gently rather than overwhelms.

The Ingredients

For the Chicken

Boneless, skinless chicken breast pieces form the base of thisdish— chosen for their ability to absorb the marinade deeply while remaining tender through the high-heat cooking process.

First Marinade

The initial marinade builds the dish’ssignaturecomplexity: lemon juice, ginger-garlic paste, cashew paste, and cornstarch form the base, layered with finely chopped green chilies, green cardamom powder, cumin powder, red chili powder, garam masala, and salt.

Finishing Marinade

Fresh cream and chopped cilantro leaves complete the coating — the cream balancing the spice profile and the herbs adding a final lift of freshness and aroma.

The Method

The process begins with a brief lemon juice rest to tenderize the chicken before the base marinade is built up around it. Ginger-garlic paste, cashew paste, cornstarch, green chilies, and all the dry spices are combined and mixed thoroughly until every piece is evenly coated. Fresh cream is then folded in to create a smooth, rich finish — the step that defines the malai texture this dish is known for. Chopped cilantro follows, before the marinated chicken is refrigerated for approximately 20 minutes to allow the flavors to settle and intensify.

Traditionally cooked in a clay oven (tandoor), the chicken is skewered and roasted at highheatuntil lightly charred on the edges while remaining tender and juicy at the core. The result is a smoky exterior with a creamy, deeply flavored interior — two contrasting textures in every bite.

How to Serve

Serve hot straight off the skewer, accompanied by freshmintchutney and masala onion rings. Best enjoyed immediately, when the contrast between smoky char, creamy marinade, and sharp accompaniments is at its most vivid.

Visit Lords Hotels & Resorts

Ward No. 4, Maharajgunj, Chakrapath, Kathmandu, Nepal Phone: +977 1 5924611 Mobile: +977 9801363388 / +977 9802390095 Email: salesnepal@lordshotels.com Website: www.lordshotels.com

Instagram: @mandalanorlinglordsprime

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