New Delhi Special Mix Chicken Tikka -One plate, three tikka personalities

New Delhi Special Mix Chicken Tikka is the plate you order when the whole table wants chicken tikka but nobody agrees on just one style. The menu keeps it simple. A mix of hot and medium strength. Bell pepper chicken tikka, Malai chicken tikka and Garlic chicken tikka on one plate. Served with rice and sauce. Marked with M, N and E, it contains milk, nuts and egg.

On the table, it feels like a tasting flight of the restaurant’s favourite chicken grills. One bite is fiery and red pepper driven, the next is creamy and mild, the third is aromatic with garlic. For guests who enjoy variety and for groups where spice tolerance is different for everyone, this dish is an easy, clever solution.

What is New Delhi Special Mix Chicken Tikka

Think of this plate as a small chicken tikka tour. Instead of one marinade and one heat level, you get three distinct expressions of the tandoor on a single platter:

Bell pepper chicken tikka for guests who enjoy stronger spice and red pepper flavour
Malai chicken tikka for those who prefer soft, creamy, mild tikka
Garlic chicken tikka for people who love clear garlic notes and balanced heat

All three versions share the same base idea:

Boneless chicken pieces
Marinated with yoghurt and spices
Grilled in the tandoor until lightly charred and juicy inside
Served with rice and sauce to turn the grills into a complete meal

The difference lies in the spice profile, richness and heat. That is what makes this plate interesting. You are not eating the same tikka three times. You are tasting three different moods of the same oven.

Bell pepper chicken tikka – the bold side

The bell pepper chicken tikka is the spicy voice on the plate. It is usually the brightest in colour and often the first piece that catches your eye.

Key characteristics:

Red or deep orange coating from bell pepper and chilli
Medium to hot heat level, depending on how close it sits to the “Highway Red Pepper” style
Clear capsicum flavour under the chilli and garam masala

The marinade typically includes:

Yoghurt for moisture and tang
Crushed or blended bell pepper for colour and sweetness
Red chilli for heat
Garam masala, ginger and garlic for depth
Lemon juice and salt for sharpness

On the plate, these pieces appeal to anyone who enjoys a bit of a kick. They are not necessarily as intense as a full Madras level dish, but they definitely sit on the warmer side of the scale.

Malai chicken tikka – the gentle centre

Malai chicken tikka is the softest, calmest part of the trio. It is the piece you point to when someone at the table says “I like flavour, but not too much chilli.”

Its personality:

Pale cream or light golden colour
Mild, rounded taste with almost no sharp burn
Very soft texture thanks to cream and nut based marinade

The marinade usually contains:

Yoghurt and cream for richness
Cashew nut paste for body and natural sweetness
Ginger and garlic for gentle savouriness
A touch of garam masala and possibly green chilli or white pepper for a light glow
Lemon, salt and sometimes a little cheese for extra softness

Because the plate carries a nut allergen (N), this malai component is one of the key reasons. In return, it gives you one of the smoothest, most comforting mouthfuls on the platter. Many guests who are unsure about spice end up favouring this section.

Garlic chicken tikka – the aromatic bridge

Garlic chicken tikka sits between the other two in character. It is stronger than malai in flavour, softer than bell pepper tikka in heat, and it carries a clear garlic driven aroma.

What you can expect:

A slightly deeper colour than malai, often light orange or golden
Noticeable garlic fragrance as soon as the plate arrives
Medium heat that feels lively but not aggressive

The marinade usually includes:

Yoghurt as the base
A generous quantity of garlic and ginger
Mild chilli and warm spices like cumin and coriander
Salt, lemon and possibly a small amount of oil or egg to help the coating cling

This tikka is often the “everyone can eat this” piece on the plate. Spice lovers respect it because it has real flavour. Spice sensitive guests still enjoy it because it does not push too hard.

Heat levels on one plate

One of the clever parts of New Delhi Special Mix Chicken Tikka is the built in heat range. On a single platter you have:

Mild malai tikka
Medium garlic tikka
Medium to hot bell pepper tikka

That means:

People who want comfort can stay near the malai and garlic side
Those who want more fire can focus on the bell pepper pieces
Curious diners can move through all three and decide what suits them best

For families, this is especially useful. Children and elders can share the softer pieces. Younger adults and spice lovers can handle the hotter portion. The restaurant does not need to split the order into three separate mains.

Texture and taste across the trio

Because all three are tandoor cooked, they share certain textural qualities:

Lightly firm surface where the marinade has set
Moist, tender chicken inside
Small char marks at the edges that bring a hint of smoke

Yet each one feels slightly different:

Bell pepper tikka
- Slightly firmer crust from stronger spices
- Clear chilli warmth in every bite
Malai tikka
- Softest mouthfeel, almost velvety
- Creamy richness from cashew and dairy
Garlic tikka
- Balanced texture, not as rich as malai, not as dry as a very lean tikka
- Immediate savoury garlic note followed by gentle spice

Eating them in rotation keeps the experience interesting. No two bites feel identical.

Rice and sauce – binding everything together

New Delhi Special Mix Chicken Tikka is served with rice and sauce. That simple addition turns a tasting plate into a full main course.

The rice, usually basmati, acts as the neutral centre. It softens chilli, stretches flavour and makes each mouthful more substantial.
The sauce provides moisture and control. A mild or medium gravy, or a yoghurt based accompaniment, lets you adjust heat and richness.

You might eat:

Malai tikka with more sauce and rice, leaning into comfort
Garlic tikka with medium sauce and rice, staying balanced
Bell pepper tikka with more rice and a little sauce if the heat climbs

Because the plate is designed for different heat levels, rice and sauce become your tools for managing that journey.

How this dish works in a full New Delhi evening

This plate is very rich in options, so it naturally sits well in the middle of a longer meal. You can place it as the main shared chicken grill among other types of dishes.

For example, a table might look like:

To start: Samosa Chaat or Pani Puri Shot for tang and crunch
Main grills: New Delhi Special Mix Chicken Tikka at the centre, plus Smoky Tandoori Prawns or Tandoori Lamb Chops for variety
Alongside: Punjabi Palak Paneer or another vegetarian main, rice and naan
To finish: Sorbet Ice or another light dessert

Here, the mix tikka plate quietly supports everyone. No matter who is at the table, there is at least one section of the platter that suits their comfort zone.

For a simpler evening:

Share New Delhi Special Mix Chicken Tikka between two or three people
Add one vegetarian dish and naan
End with a lassi or a small dessert

The meal still feels rounded without needing too many different main plates.

Why this is a strong choice for first timers

If someone is new to Indian food in Oslo and looks uncertain when they see a long menu, this dish is a very practical suggestion. It offers:

Three flavour profiles in one order
A clear view of how the restaurant handles marinade and tandoor
A built in mild option, so nobody is forced into high spice

You can simply say:

“Try this. Start with the light coloured malai piece, then the garlic, then the red pepper piece. See which one you like most.”

By the end of the plate, most first time guests will know whether they prefer creamy, aromatic or spicy tikka, which helps them choose more confidently on future visits.

Ideal for sharing and conversation

New Delhi Special Mix Chicken Tikka invites discussion. People naturally compare pieces.

Typical questions at the table:

Which one is the mildest
Which one is the spiciest
Does the malai or garlic version feel richer
How does the bell pepper tikka compare to other hot dishes like New Delhi Highway Red Pepper Chicken Tikka

This kind of plate supports relaxed, social dining. You are not just eating. You are comparing, tasting and telling each other what you prefer. For business dinners, family outings or friendly meetups, that kind of interaction is valuable.

Allergens and considerations

The plate is marked M, N and E.

M for milk
- Present in yoghurt, cream and possibly butter or cheese in the marinades and sauce.
N for nuts
- Cashew nuts are commonly used in the malai tikka component.
E for egg
- Egg may appear in some marinades or in the sauce as a binding or enriching element.

Therefore:

It is not suitable for guests with nut allergy.
It is not suitable for guests with egg allergy or strict dairy free diets.
People with mild lactose intolerance who tolerate yoghurt may still be comfortable, but cream and cashew add richness, so each person should decide based on their own experience.

The basic tikka preparation does not rely on gluten, though cross contact in a busy kitchen can always occur, and some sauces or breads on the table will contain gluten. Guests with coeliac disease should inform staff clearly and pair this dish only with safe sides as guided by the restaurant.

For mixed groups with allergies, a simple structure works:

Keep New Delhi Special Mix Chicken Tikka for those who can safely enjoy dairy and nuts
Add nut free grills or curries, plus suitable sides, for others

This keeps the table generous without risking anyone’s comfort.

How to enjoy New Delhi Special Mix Chicken Tikka fully

To really make use of the variety on this plate, a small tasting order helps:

Start with one piece of malai tikka on its own. Notice how soft and creamy it feels.
Then try a piece of garlic tikka with a little rice. Feel the increase in aroma and spice.
Next, taste a piece of bell pepper tikka with rice and sauce, paying attention to how the heat builds.
After that, circle back to your favourite and decide whether you like it plain, with rice, or with more sauce.

If you are sharing, you can even ask everyone at the table to vote on their top choice. Over time, you may find that one section of the plate keeps disappearing first. That is usually your group’s true favourite.

New Delhi Special Mix Chicken Tikka at New Delhi in Oslo is more than just three colours of chicken on one plate. It is a small map of the restaurant’s tandoor style, showing mild, medium and hotter flavours side by side. For families, groups and curious diners, it offers an easy, generous way to explore Indian grilled chicken in Oslo without having to choose only one path.