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beef malai tikka recipe.

 


Beef Malai Tikka Recipe – Creamy, Juicy & Restaurant Style

If you love tender, melt-in-mouth kebabs with a creamy twist, this Beef Malai Tikka recipe is a must-try! Popular in Pakistani and Indian BBQ cuisine, this dish uses juicy beef cubes marinated in yogurt, cream, and aromatic spices, then grilled to smoky perfection. Unlike the spicy traditional tikka, malai tikka is rich, mild, and creamy, making it a favorite for both adults and kids.

Perfect for BBQ nights, parties, or even a weeknight dinner, this beef malai tikka can be cooked on a grill, stovetop, or in the oven.

🥘 Ingredients (Serves 4–5)

  • 500g boneless beef (tender cuts like undercut, cut into cubes)
  • ½ cup thick yogurt (curd)
  • ¼ cup fresh cream (malai)
  • 2 tbsp cream cheese or hung curd (optional, for richness)
  • 1 tbsp ginger-garlic paste
  • 2 green chilies, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp white pepper powder (or black pepper)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp garam masala powder
  • ½ tsp turmeric powder
  • 1 tsp salt (or to taste)
  • 1 tbsp oil or melted butter (for brushing while cooking)
  • Fresh coriander leaves, chopped (for garnish)

🔪 Instructions

  1. Marinate the beef

    • In a mixing bowl, whisk together yogurt, cream, cream cheese, ginger-garlic paste, lemon juice, chilies, and all spices.
    • Add beef cubes, coat well, cover, and refrigerate for at least 4–6 hours (overnight for best flavor).

  2. Prepare for cooking

    • Thread marinated beef onto skewers.
    • If using wooden skewers, soak them in water for 30 minutes to prevent burning.

  3. Cook the beef malai tikka

    • Grill/BBQ: Cook on medium heat, turning occasionally, and brush with oil until beef is tender and lightly charred.
    • Oven: Preheat oven to 200°C (390°F), bake for 20–25 minutes, brushing with butter halfway.
    • Stovetop: Cook in a heavy pan or grill pan with little oil until golden and cooked through.

  4. Serve hot

    • Garnish with coriander and serve with naan, salad, and chutney.

🌟 Tips for Perfect Beef Malai Tikka

  • Use tender beef cuts (like undercut or sirloin) for juicier kebabs.
  • Marinate overnight for best results.
  • Do not overcook – beef should remain soft and slightly pink inside.
  • For authentic smoky flavor, place a hot coal in the pan, drizzle with ghee, cover for 2 minutes.

🍽 Serving Suggestions

  • Pair with naan, paratha, or pita bread.
  • Serve with mint chutney, onion salad, and lemon wedges.
  • Add as a side to biryani, pulao, or BBQ platters.
  • Use inside wraps or sandwiches for a creamy twist.

❓ FAQs about Beef Malai Tikka

Q1: Can I make beef malai tikka with chicken or mutton?
👉 Yes, you can substitute chicken or mutton with the same marinade.

Q2: How long should I marinate beef for malai tikka?
👉 At least 4–6 hours, but overnight gives the best creamy flavor.

Q3: Can I freeze marinated beef malai tikka?
👉 Yes, freeze after marinating. Thaw before grilling for best results.

🔗 Similar Recipes You’ll Love

  • Chicken Malai Tikka
  • Beef Seekh Kebab
  • Chicken Chapli Kebab
  • Shami Kebab
  • Beef Boti Kebab

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