Chicken Malai Tikka Quiche

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  • For Custard
  • 1 Egg
  • 3/4 cup Skimmed Milk
  • 1/2 cup Low Fat Cream
  • to taste Salt
  • 1/2 tsp Black Pepper
  • 2 tsp Parsley
  • For Malai Chicken Tikka
  • 2 1/2 tsp Knorr Malai Tikka Marinade Mix
  • 200 gms Boneless Chicken
  • 30 gms Hung Curd
  • 8 gms GG Paste
  • 10 gms Mustard Oil
  • 40 gms Red Bell pepper
  • 40 gms Yellow Bell pepper
  • 40 gms Capsicum
  • 50 gms Onion
  • 15 gms Lemon
  • 100 gms Coriander Leaves
  • 50 gms Mint Leaves
  • 10 gms Green Chilli
  • For Quiche
  • 2 tbsp Chopped Bell Peppers
  • 2 tbsp Chopped Capsicum
  • 2 tbsp Cheddar Cheese
  • 2 tbsp Custard


    For Chicken Malai Tikka

    • Take two tablespoons of marinade mix and add the hung curd to it.
    • Add ginger-garlic paste and smoked mustard oil to the marinade mix.
    • Now add the chicken steaks and let it rest for two hours.
    • Keep the one inch dices of bell pepper, onion and capsicum ready.
    • Skewer the marinated chicken and the vegetables.
    • Cook it in a tandoor/griddle pan/grill.

    For Custard

    • Add an egg, skimmed milk, low fat cream, salt and black pepper in a bowl.
    • Whisk the mixture well and strain in case of any lumps.
    • Add parsley for seasoning and mix well.

    For Quiche

    • Add malai chicken tikka, chopped bell pepper and capsicum to a casserole.
    • Add grated cheddar cheese along with custard on top.
    • Bake it in a preheated oven for 25-30 mins at 160° C.
    • Check if it is cooked by poking a knife in the centre. If it's runny, it needs to be cooked more.
    • Sprinkle some freshly chopped parsley on top and serve.

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