Murg Malai Tikka
Silky, smoky, unforgettable
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
Why is it called 'Malai' Tikka?
'Malai' means cream in Hindi, highlighting the rich, cream-based marinade that gives this dish its signature softness and mild taste.
Is Murg Malai Tikka spicy?
No, it is known for being quite mild, utilizing creamy elements and just a touch of white pepper or mild chili for flavor.
Can children enjoy this dish?
Absolutely! Its creamy, non-spicy profile and soft boneless texture make it an excellent choice for kids.
What makes the chicken so soft?
The combination of heavy cream, cheese, and careful marination tenderizes the boneless meat, allowing it to melt in the mouth.
What are the primary allergens in this dish?
This item contains dairy in the form of cream and cheese, making it unsuitable for those with lactose intolerance or a dairy allergy.
About Murg Malai Tikka
Murg malai tikka belongs to the richer, Mughlai-influenced end of the tandoor repertoire, where cream and dairy do the work that chilli does elsewhere. Malai means cream, and the dish was conceived as a gentler counterpoint to the sharply spiced red tikkas, built around softness rather than heat. It is one of the milder things you can order from a tandoor. At BHARAT we use boneless chicken cubes marinated in fresh cream, mild processed cheese, green chilli paste, white pepper, cardamom and mace. There is no red chilli in the marinade, which is why the pieces stay pale, and there is no food colouring of any kind. The chicken is halal-marked and bought daily from Makro, and the kitchen keeps no pork. Cooking is done in our charcoal-fired clay tandoor at around 480 degrees, a real wood-charcoal oven rather than gas, and the very high heat sets the cream into a thin, pale crust in seconds while sealing the moisture inside. Our chef from Uttarakhand keeps these skewers a little further from the fiercest heat so the dairy does not catch and brown too hard. The texture is the appeal: the surface is lightly set and the centre is tender and soft, with a flavour led by cream, cheese and gentle aromatics rather than spice. A brush of butter and a squeeze of lime finish it. Because there is no chilli heat, it is a sensible pick for anyone who finds tandoori dishes too sharp, and for children. We serve it with sliced onion, lemon and mint chutney, and it pairs nicely with a plain naan that lets the creamy character come through.
The dining room seats 30-40 across two styles — standard tables and Dastarkhan-style floor seating. Quiet on weekday lunches, busy from 7 PM. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.