Tandoori Malai Chicken
Creamy warmth, deeply spiced
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
How does this differ from Murg Malai Tikka?
While Murg Malai Tikka uses boneless chicken chunks, Tandoori Malai Chicken is prepared using larger bone-in pieces(like half or full chicken portions) roasted in the tandoor.
Is the flavor profile very rich?
Yes, the use of thick cream, cheese, and sometimes nut pastes makes this a very rich, medium, and filling dish.
Does the tandoor cooking dry out the creamy marinade?
Not at all; the high heat of the tandoor sears the outside, locking in the creamy moisture and imparting a filling smoky aroma.
Can this be considered a spicy dish?
No, the malai(cream) base ensures the spice level is very mild, focusing instead on fragrant aromatics and a rich mouthfeel.
Does this dish contain nuts?
The marinade often utilizes cashew paste to thicken the cream and add sweetness, so it is not suitable for those with nut allergies.
About Tandoori Malai Chicken
Tandoori malai chicken is the bone-in, cream-led cousin of the boneless malai tikka, and it occupies the gentle, Mughlai-influenced corner of the tandoor menu where dairy carries the dish. Malai means cream, and the preparation was developed as a soft, rich roast that sets it apart from the sharply spiced red tandoori chicken. Keeping the chicken on the bone is a deliberate choice, since the bone holds moisture through the roast and gives the meat more depth. At BHARAT we marinate bone-in chicken portions in fresh cream, processed cheese, ground cardamom, mace and a hint of nutmeg. No red chilli goes into this dish, so the pieces stay pale, and we use no food colouring of any kind. Please note this dish contains dairy. Our chicken is halal-marked and bought daily from Makro, and the kitchen keeps no pork. Roasting is done in a genuine charcoal-fired clay tandoor at around 480 degrees rather than a gas unit, and our chef from Uttarakhand sets the pieces so the cream firms without scorching. The very high heat sears the surface in seconds and locks the moisture into the meat on the bone, while the cream forms a soft, pale crust that does not brown hard. The flavour is rich and fragrant, led by cream and cheese and lifted by warm aromatics rather than heat, and the texture stays tender and juicy near the bone. It is finished with butter and a squeeze of lime. We serve it with sliced onion, lemon and mint chutney. Its mild, creamy character makes it a good choice for those who avoid spice, and it pairs comfortably with a plain naan.
Two minutes from Grand Mercure Bangkok Atrium and Lancaster Hotel; free parking at the Bangchak gas station right next door. Visit BHARAT →
See also: the Non-Veg Starters menu · best tandoori in Bangkok · why our charcoal tandoor matters · North Indian food in Bangkok.