Malai Tikka Drumsticks are a rich, creamy, and flavorful twist on classic chicken tikka, featuring tender drumsticks marinated in a luscious blend of yogurt, cream, and aromatic spices. Unlike traditional tandoori-style cooking, this recipe is made entirely on the stovetop, making it easy and accessible.

Perfect for weeknight dinners, special occasions, or even Ramadan iftar, these drumsticks pair wonderfully with naan, parathas, or a simple side of rice.

Why You’ll Love This Recipe

One-Pan Cooking – No oven or grill needed!
Juicy & Creamy Texture – Perfectly spiced with a melt-in-your-mouth consistency.
Great for Gatherings – Ideal for dinner parties, Eid, or family meals.

Ingredients

For the Marinade:

• 1 kg chicken drumsticks

• 400 g strained yogurt

• 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

• 3-4 tbsp oil or ghee

Instructions

Step 1: Marinate the Chicken

• Prepare the drumsticks by making small cuts on each to allow better absorption of the marinade.

• In a large bowl, mix strained yogurt, cream, mayonnaise, ginger-garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.

• Add the chicken drumsticks to the marinade, ensuring each piece is well coated.

• Cover and refrigerate for at least 2-4 hours (overnight for best results).

Step 2: Cook the Drumsticks

• Heat 3-4 tbsp oil or ghee in a deep pan over medium heat.

• Add the marinated drumsticks and cook for 3-4 minutes per side, until they turn slightly golden brown.

• Pour in the remaining marinade, cover, and cook on low heat for 5-10 minutes, allowing the flavors to develop.

• Remove the lid, increase to medium-high heat, and cook until the marinade reduces into a thick, creamy coating over the chicken. Stir occasionally to prevent burning.

Step 3: Serve & Enjoy

• Garnish with fresh coriander or sliced green chilies for extra flavor.

• Serve hot with naan, paratha, jeera rice, or a side of fresh salad.

Malai Tikka Drumsticks

Unlike traditional tandoori-style cooking, this recipe is made entirely on the stovetop, making it easy and accessible.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting time 2 hours hrs

Course Main Course

Cuisine Pakistan

Ingredients

  

• 1 kg chicken drumsticks
• 400 g strained yogurt
• 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
• 3-4 tbsp oil or ghee

Instructions

 

• Prepare the drumsticks by making small cuts on each to allow better absorption of the marinade.
• In a large bowl, mix strained yogurt, cream, mayonnaise, ginger-garlic paste, chopped green chili, salt, cumin powder, white pepper, garam masala, cardamom, fenugreek leaves, and lemon juice.
• Add the chicken drumsticks to the marinade, ensuring each piece is well coated.
• Cover and refrigerate for at least 2-4 hours (overnight for best results).
• Heat 3-4 tbsp oil or ghee in a deep pan over medium heat.
• Add the marinated drumsticks and cook for 3-4 minutes per side, until they turn slightly golden brown.
• Pour in the remaining marinade, cover, and cook on low heat for 5-10 minutes, allowing the flavors to develop.
• Remove the lid, increase to medium-high heat, and cook until the marinade reduces into a thick, creamy coating over the chicken. Stir occasionally to prevent burning.
• Garnish with fresh coriander or sliced green chilies for extra flavor.
• Serve hot with naan, paratha, jeera rice, or a side of fresh salad.

Keyword drumsticks, malai tikka, one pot recipes

What to Serve With Malai Tikka Drumsticks

Breads: Garlic naan, butter roti, or paratha.

Rice: Jeera rice, plain basmati rice, or a mild pulao.

Dips & Sides: Mint yogurt chutney, garlic mayo, or a fresh cucumber salad.