If you’ve ever been to Lahore, you know that one of the most famous street food spots is Arif Chatkhara, where their tawa chicken is an absolute legend. The chicken is seared on a huge, sizzling tawa (griddle) and coated in a rich, flavorful masala that keeps people coming back for more.

When I first shared my original Tawa Chicken recipe, it went viral with thousands of home cooks recreating it. But then, I decided to take it a step further—introducing this Malai Tikka version, which combines the creamy, smoky, and buttery flavors of Malai Tikka with the signature street-style sear of Tawa Chicken.

And guess what? This Malai Tawa Chicken became an even bigger hit than the original! 🫶🏼 Now, it’s one of my most loved recipes—and if you love juicy, creamy, and masala-coated chicken, this will become your favorite too.

What Makes This Recipe Special?

Inspired by Lahore’s Iconic Arif Chatkhara Chicken – But with a creamy twist!
Double-layered marinade – For deep flavor infusion.
Searing on a tawa or pan – Ensures that smoky, crispy, caramelized coating.
Perfect balance of spice & creaminess – A rich, malai-based marinade with just the right amount of heat.
Super easy & made with everyday ingredients – No complicated steps, just simple home cooking with street-food flavors.

This recipe is perfect for dinner, special occasions, or when you’re craving that restaurant-style chicken at home. Pair it with soft naan, chapati, or raita, and you’ll have a meal that’s packed with flavor, texture, and deliciousness!

Real Reviews from Home Cooks Who Loved It!

“Made this for my husband today and LOVED it. Thank you so much for sharing the amazing recipe!”
– @khadiijjaaa

“I tried this and it’s too good, extremely easy to make and yum. Thank you for the wonderful recipe!”
– @fizawaiss

“I made this recipe for the last two days and it was so delicious!”
– @_tahmida_11

Ingredients for Malai Tawa Chicken

(Serves 2 – Double the recipe for a larger batch!)

For the Chicken Marinade:

• 2 chicken quarter leg pieces
• 400g strained yogurt (divided)
• 2 tbsp cream
• 1 tbsp mayonnaise
• 1 tbsp ginger-garlic paste
• 1 green chili, finely chopped
• 1 tbsp salt
• 1 tsp cumin powder
• 1 tsp white pepper
• 1 tsp garam masala
• 2 cardamom pods (or ½ tsp cardamom powder)
• 1 tbsp fenugreek leaves (kasuri methi)
• 1 tbsp lemon juice

For Cooking & Garnish:

• 3-4 tbsp cooking oil
• 2-3 green chilies, thickly sliced
• 1 lemon, cut into small triangles

Step 1: Prepare the Marinade

• Score the chicken (make deep cuts) so the marinade can seep in.
• In a mixing bowl, whisk together 350g yogurt, cream, mayonnaise, ginger-garlic paste, green chili, lemon juice, and all the spices (salt, cumin, white pepper, garam masala, cardamom, fenugreek leaves).
• Taste and adjust salt—you want the marinade to be slightly salty for better absorption.

Step 2: Marinate the Chicken

• Coat the chicken pieces thoroughly in half of the marinade.
• Cover and let it marinate for at least 1 hour (overnight for best results).
• To the remaining marinade, add 3-4 tbsp more yogurt, whisk, and set aside for later. Reduce salt and spice if needed (this mixture will thicken while cooking).

Step 3: Cooking the Chicken on Tawa (Griddle)

• Heat 3 tbsp oil in a pan or large tawa over medium heat.
• Add the marinated chicken pieces, letting them sear for 5-6 minutes per side until beautifully golden brown.
• Pour in half of the reserved marinade, cover, and let the chicken cook on low heat for 10-12 minutes.

Step 4: Add Final Touches & Garnish

• Remove the lid and add the remaining marinade, sliced green chilies, and lemon wedges.
• Increase the heat and baste the chicken with the masala, letting it thicken and coat the chicken beautifully.
• Once done, serve hot with naan, roti, or raita for a delicious meal!

Tips for the Perfect Malai Tawa Chicken

• For maximum flavor, marinate overnight! This allows the spices and cream to infuse into the chicken fully.
• Use a tawa (griddle) if possible for a smoky, caramelized sear—just like authentic Lahori street food!
• If you prefer a milder taste, reduce the green chilies and white pepper slightly.
• For a smoky effect, try the Dhungar Method – place a lit charcoal piece in a small foil cup inside the pan, add oil, and cover for 5 minutes. This gives an authentic tandoori aroma.

Malai Tawa Chicken – Creamy & Flavorful!

This Malai Tawa Chicken is a rich, creamy, and aromatic dish that’s perfect for a hearty meal. The chicken is marinated in a velvety blend of yogurt, cream, and spices, then cooked on a tawa (griddle) until golden, juicy, and full of smoky flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marination time 1 hour hr

Course Main Course

Cuisine Asian, Indian, Pakistan

Servings 2

Ingredients

  

For the Chicken Marinade:

• 2 chicken quarter leg pieces
• 400 g strained yogurt
• 2 tbsp cream
• 1 tbsp mayonnaise
• 1 tbsp ginger-garlic paste
• 1 green chili chopped
• 1 tbsp salt
• 1 tsp cumin powder
• 1 tsp white pepper
• 1 tsp garam masala
• 2 cardamom pods or ½ tsp cardamom powder
• 1 tbsp fenugreek leaves kasuri methi
• 1 tbsp lemon juice

For Cooking & Garnish:

• 3-4 tbsp cooking oil
• 2-3 green chilies thickly sliced
• 1 lemon cut into small triangles

Instructions

 

• Score the chicken pieces (make deep cuts to help the marinade penetrate).
• In a bowl, whisk together 350g yogurt, cream, mayonnaise, ginger-garlic paste, green chili, lemon juice, and all the spices (salt, cumin, white pepper, garam masala, cardamom, fenugreek leaves).
• Taste and adjust salt—the marinade should be slightly salty so the chicken absorbs enough flavor.
• Pour half of the marinade over the chicken and coat thoroughly.
• Cover and let it marinate for at least 1 hour (overnight for best results).
• To the remaining marinade, add 3-4 tbsp more yogurt and whisk. This will be used later in cooking—reduce salt and spice if needed since this mixture will cook down later.
• Heat 3 tbsp oil in a pan or tawa over medium heat.
• Add the marinated chicken pieces, cooking for 5-6 minutes per side until golden brown.
• Pour in half of the reserved marinade, cover, and cook on low heat for 10-12 minutes until the chicken is tender.
• Remove the lid and add the remaining marinade, sliced green chilies, and lemon pieces.
• Turn up the heat and baste the chicken with the masala in the pan, cooking until the mixture thickens and coats the chicken beautifully.
• Once done, serve immediately with chapati, naan, or raita for an unforgettable meal!

Notes

Marinate Overnight: The longer you marinate, the richer the flavors!
Use a Tawa for Authentic Flavor: If you have a tawa (griddle), it will give the chicken a smoky, charred taste.
Adjust Creaminess: If you want a richer, creamier texture, add an extra tbsp of cream before serving.
For a Smoky Touch: Try dhungar (coal smoking)—place a lit charcoal piece in a foil cup, add a few drops of oil, cover, and let it infuse for 5 minutes.

Keyword Arif Chatkhara, Chicken recipes, Malai tawa chicken, Tawa chicken

Frequently Asked Questions (FAQs)

1. Can I make this recipe with boneless chicken?

Yes! Boneless chicken thighs work best for this recipe as they stay juicy and tender. If using boneless chicken breast, be careful not to overcook, as it can dry out. Reduce cooking time to 7-8 minutes per side.

2. What if I don’t have a tawa (griddle)?

No problem! You can cook this in a non-stick pan, cast iron skillet, or even on a barbecue grill for a delicious charred flavor.

3. Can I make Malai Tawa Chicken ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance and refrigerate it. This enhances the flavors even more. If you’ve already cooked it, reheat gently in a pan with a splash of water or cream to maintain moisture.

4. How do I get that smoky restaurant-style flavor?

Use the Dhungar Method: Place a hot charcoal piece in a small foil cup inside the pan, add a few drops of oil, cover, and let it infuse for 5 minutes. This gives the chicken a rich, authentic tandoori-style aroma.

5. Can I bake or air-fry Malai Tawa Chicken instead of pan-frying?

• Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
• Air-fry at 375°F (190°C) for 15-18 minutes, turning halfway.

6. What should I serve with Malai Tawa Chicken?

• Tandoori naan, garlic naan, or roti
• Steamed basmati rice or jeera rice
• Mint raita or cucumber raita
• Fresh salad with onions and lemon slices

7. Can I make this recipe spicier?

Absolutely! Increase the green chilies, white pepper, and garam masala for more heat, or add red chili flakes for an extra kick.

8. How do I store leftovers?

Store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a pan with a few tablespoons of water or cream to bring back moisture.