Aug 222014
 
Chicken Malai Kebab With Cream And Cheese | Creamy Malai Chicken Kabab
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Chicken Malai Kebab is a yummy, mildly-flavoured, melt-in-your-mouth kebab recipe. Murgh Malai Kabab, a juicy and fragrant chicken recipe , can be teamed with Naan and a salad for a delicious meal! 

Chicken Malai Kebab Recipe

Chicken Malai Kebab Easy Recipe

Chicken malai kebab is a different and absolutely delicious way to have chicken. Flavourful and juicy kebabs served on a bed of biryani rice is just out of the world! This chicken malai kebab recipe is definitely a keeper.

Chicken Malai Kebab Recipe Step By Step:

Chicken Malai Kebab TikkaMurg Malai Kababs are succulent and delectable pieces of chicken marinated in cream, cheese and spices and cooked to perfection. Chicken Malai Kebab goes well with flatbread or serve it on a bed of buttery rice.

How to make chicken malai kebab:

Creamy chicken kebabs recipe is a two-step process.

1. For the first marination, clean and cut the chicken into small cubes. Pat dry the chicken pieces so that the marinade coats it well without falling off.

Boneless chicken cubes for murgh tikka recipe

Boneless chicken

2. Place the boneless chicken pieces in a dish and add some salt, nutmeg powder, ginger-garlic paste, freshly ground pepper powder and lemon juice. Mix everything together with your hand and allow it to rest for 20 minutes.

3. In another bowl, take grated processed cheese and mash it well to a smooth paste. Add cornflour, a pinch of cardamom powder and mix well.

Mix cheese, cornflour and spices for Murg Malai Tikka Recipe

Ingredients

4. Add the marinated chicken cubes along with the marinade to this mixture and combine well. Add a cup of fresh cream and gently mix everything together. Don’t use pressure otherwise the cream will separate. Put it in the refrigerator for half an hour.

Chicken malai tikka recipe marinade

Chicken Marinade

5. Meanwhile, soak the wooden skewers in warm water. Thread the marinated chicken cube through the skewers and dab them with the marinade. 

6. Heat about 2 tbsp oil in a non-stick frying pan. Place the skewers on the pan and cook the chicken malai kebabs for about 30 minutes on medium heat. Keep turning them over in-between and basting them with oil/butter till the chicken kababs are uniformly browned.

Grill chicken tikka kebab

Malai Tikka

7. Remove and serve Chicken Malai Kebab Mughlai with Naan and salad.  Green coriander chutney, onion rings and lemon wedges take this Chicken Kabab recipe to another level.

Chicken Tikka Recipe

Murg Malai Tikka

If you are looking for more chicken dishes, do try out Kundapur Chicken Roast and Chicken White Gravy.

Malai Chicken Kabab Recipe Indian details below:

Chicken Malai Kebab Recipe
 
Prep time
Cook time
Total time
 
Rich and delicious malai chicken kebabs make for a great party dish. Serve absolutely divine murg malai kababs with Pulao or as an appetizer with fresh onion rings, lemon wedges and mint chutney. Yum!
Author:
Recipe type: Appetiser, Side Dish
Cuisine: Mughlai
Serves: 4
Ingredients
First Marination:
  • Boneless Chicken – 450 gms
  • Salt to taste
  • Juice of 1 lemon
  • Nutmeg – ½ tsp, ground
  • White Pepper powder – ½ tsp
  • Ginger-garlic paste – ½ tbsp
Second Marination:
  • Processed cheese – 1 cup
  • Cornflour – ½ tbsp
  • Green cardamom powder – ½ tsp
  • Fresh Cream -1 cup
  • Oil – 2 tbsp for cooking
Instructions
  1. For this malai chicken recipe, clean and wash the chicken thoroughly. Cut into 1 inch cubes. Add salt to taste, juice of 1 lemon, nutmeg powder, white pepper powder and ginger-garlic paste. Mix thoroughly so that the chicken is well coated. Cover the dish and leave aside for 20 minutes. (If you refrigerate, remove and bring it to room temperature before the 2nd marination).
  2. Meanwhile, mash the grated cheese in a bowl. Make sure there are no lumps. Add cornflour and cardamom powder and blend to a smooth mixture.
  3. Next, add the marinated chicken pieces to this mixture and combine well. Add a cup of fresh cream and gently mix everything together. Refrigerate for 30 minutes.
  4. Meanwhile soak the bamboo skewers in warm water to prevent them from burning while cooking.
  5. Thread about 3-4 chicken pieces on each skewer lengthwise so most of the chicken is exposed to the heat. Coat the pieces generously with the marinade.
  6. Heat a non-stick frying pan and drizzle some oil. Place the skewers on the pan and grill for about 30 minutes, turning the skewers over in-between and basting the pieces with butter/oil.
  7. Once the chicken cubes are evenly browned, remove the chicken kebabs from the skewers onto a serving plate.
  8. Sprinkle some lemon juice on top and serve piping hot Chicken Malai Kebab with onion slices and mint-coriander chutney.
Notes
* You can also make a paste of green chillies and coriander leaves and add it to the 2nd marinade.
* You can also cook the kebabs in a pre-heated oven at 180C. Place an aluminium foil on the wire rack and lay the skewers on it. Place the wire rack on the topmost shelf of your oven. Cook for about 10 minutes. Remove, turn the skewers, put back into the oven and cook for a further 10 minutes.
Nutrition Information
Serving size: 121g Calories: 313 Fat: 25g Carbohydrates: 4g Sugar: 1g Fiber: 1g Protein: 19g Cholesterol: 95g

 

Shil is a freelance writer, professional blogger, foodie, health advocate and travel enthusiast.

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