Murgh Malai Kebab Recipe - Chicken Malai Kebab

Name: Murgh Malai Kebab Recipe - Chicken Malai Kebab
Prep time: 150 min
Cook time: 20 min
Total time: 170 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g Chicken (400 grams Boneless chicken cut into two inch cubes); 2 pieces Ginger (2 inch Ginger); 8 cloves Garlic (8 cloves Garlic); 2 pieces Green Chili (2 Green Chillies); 2 tbsp Cream (2 tablespoons Fresh cream); 2 tbsp Cheese Spread (2 tablespoons Britannia Cheese Spread - Asli Pepper); 2 tbsp Greek Yogurt (2 tablespoons Hung Curd (Greek Yogurt)); ½ tsp Cardamom (1/2 teaspoon Cardamom (Elaichi) Pods/Seeds); 1 tsp Garam Masala (1 teaspoon Garam masala powder); ½ tsp Nutmeg (1/2 teaspoon Nutmeg powder); ¼ tsp White Pepper Powder (1/4 teaspoon White pepper powder); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tbsp Corn Flour (1 tablespoon Corn flour); 1 tsp Kasuri Methi (1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)); 0 pieces Table Salt (Salt to taste); 0 pieces Butter (Butter (Salted) for basting)

Murgh Malai Kebab Recipe - Chicken Malai Kebab - Chicken Recipes (Indian)

170 minIndian

Servings4

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Halal
Egg Free

Ingredients

For 4 servings

Chicken400 g · 400 grams Boneless chicken cut into two inch cubes
Ginger2 pieces · 2 inch Ginger
Garlic8 cloves · 8 cloves Garlic
Green Chili2 pieces · 2 Green Chillies
Cream2 tbsp · 2 tablespoons Fresh cream
Cheese Spread2 tbsp · 2 tablespoons Britannia Cheese Spread - Asli Pepper
Greek Yogurt2 tbsp · 2 tablespoons Hung Curd (Greek Yogurt)
Cardamom½ tsp · 1/2 teaspoon Cardamom (Elaichi) Pods/Seeds
Garam Masala1 tsp · 1 teaspoon Garam masala powder
Nutmeg½ tsp · 1/2 teaspoon Nutmeg powder
White Pepper Powder¼ tsp · 1/4 teaspoon White pepper powder
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Corn Flour1 tbsp · 1 tablespoon Corn flour
Kasuri Methi1 tsp · 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
Table Salt0 pieces · Salt to taste
Butter0 pieces · Butter (Salted) for basting

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Steps

1To begin making the Murgh Malai Kebab Recipe, prep all the ingredients for the marinade and keep it ready. Wash and pat dry the chicken too and set aside.
2Make a paste of the ginger, garlic and green chillies. You could optionally add 2 tablespoons of water to blend into a paste.
3To marinate the chicken, in a large mixing bowl, combine the fresh cream, hung curd, cream cheese, salt, ginger garlic and green chilli paste, garam masala powder, cardamom powder, nutmeg powder, white pepper powder, lemon juice, corn flour and kasuri methi. Mix well.
4Add in the boneless chicken cubes and mix well until the chicken is evenly coated. Cover the bowl and set aside the Murgh Malai Kebab to marinate for a minimum of 3 hours. You can also refrigerate it for a longer time.
5To bake in the oven, preheat the oven to 200 degree celsius for 10 minutes. Line a baking tray with aluminium foil, grease generously with oil.
6Arrange the Murgh Malai Kebab in skewers, place them on the baking tray and bake for 10 minutes.
7After 10 minutes, baste the Murgh Malai Kebab with butter and remaining marinade if any. Flip and bake for another 10-15 minutes or until done.
8Remove from the oven when almost done. Turn on the flame on your gas stove, hold the skewers over the flame, for a slightly roasted and smoked flavour and colour.
9Serve hot Murgh Malai Kebab Recipe as an appetizer along with Pudina Dahi Chutney Recipe Dip and Lacha Pyaz Recipe