Basil Mili Malai Tikka Recipe

Combine basil leaves, cilantro (if using), green chili, lemon juice, salt and sugar in a blender or food processor.

Add 1–2 tablespoons water and pulse until a smooth, bright green chutney forms. Scrape down sides and adjust seasoning — add more lemon for brightness, a pinch more sugar if too bitter, or more water to thin. Reserve 1/2 cup for the marinade; refrigerate any extra.

Prepare whipped cream

Chill a mixing bowl and beaters in the refrigerator for 10 minutes. Pour the cold whipping cream into the chilled bowl and whip to soft peaks (do not overwhip to stiff peaks). Soft peaks should hold shape briefly and then fold — the whipped cream will add silkiness to the marinade.

In a separate large bowl, whisk together the yogurt, basil chutney (or 1/2 cup store-bought basil chutney), ginger-garlic paste, chopped green chilies, lemon juice, caster sugar, salt, black pepper and garam masala until smooth. Add a drop of green food coloring if a brighter green is desired and mix.

Gently fold the whipped cream into the yogurt–basil mixture until evenly combined and light green. Fold, do not vigorously stir, to maintain some airiness.

Add the chicken pieces to the marinade and mix so every piece is thoroughly coated. Cover the bowl with plastic wrap or transfer to a zip-top bag. Marinate in the refrigerator for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill, grill pan, or oven broiler to medium-high (about 425°F / 220°C). If using a stovetop griddle or cast-iron pan, heat until shimmering and brush with 1 tsp oil.

Thread marinated chicken onto skewers, leaving small gaps between pieces so heat circulates and edges char lightly. Wipe off excess marinade from each piece to avoid heavy dripping.

Place skewers on the hot grill or pan. Cook for about 3–4 minutes per side, turning once or twice, until exterior has light char marks and internal temperature reaches 165°F (74°C). If using an oven broiler, broil 4–5 inches from heat for 6–10 minutes, turning once until cooked through and lightly charred.

During the last minute of cooking, brush the chicken lightly with melted butter for shine and richness. Remove skewers to a plate and let rest for 3–4 minutes to redistribute juices.

Arrange the basil mili malai tikka on a platter. Garnish with fresh basil leaves or microgreens and serve with lemon wedges on the side.

Optional: serve with extra chilled basil chutney and a side of sliced onions or a light salad.