Murgh Hazarvi Kabab was something I first tasted at a wedding in Delhi, years ago. The kebabs were pale, almost ivory coloured, and I remember thinking they looked undercooked until I bit into one. The texture was so soft it nearly melted, and the flavour was delicate, almost floral from the mace and nutmeg.
I started making this at home when I wanted kebabs that did not need a tandoor or smoky flavour to feel special. The cream cheese in the marinade is the secret. It clings to the chicken in a way that yogurt never does, and it browns gently without drying out. I make this whenever I want something elegant but not fussy, and it has never let me down.
About the Recipe
This recipe takes about 10 minutes to prep, then needs 3 to 4 hours in the fridge. The marinade uses ingredients you can find at most supermarkets, though mace and nutmeg might require a spice shop if you do not already have them. I make this when I am hosting a small dinner and want something that feels special but does not need constant attention.
The oven does most of the work, and you can prep everything in the morning. It is also mild enough that it works for guests who do not eat very spicy food.
Why you will love this recipe
The cream cheese marinade gives you a texture that feels luxurious without any complicated technique. It coats the chicken evenly and creates a pale golden crust that stays moist inside. The spicing is subtle, which means you actually taste the chicken and cream rather than just heat. Mace and nutmeg add a warmth that feels different from the usual garam masala punch.
Because the marinade is so rich, a little goes a long way, and even small pieces of chicken feel satisfying. This is the kind of kebab you can serve with just a simple salad and still feel like you made something worthwhile.
Note: image is for illustration purposes only and not that of the actual recipe.
Cooking Tips
Do not skip soaking the skewers. If they are dry, they will char and snap in the oven, and you will lose kebabs to the tray. The marinade can look a bit lumpy if the cream cheese is cold. Let it sit at room temperature for 10 minutes before mixing, or it will not blend smoothly.
Watch the kebabs closely after you brush them with butter. The sugar in the cream can brown fast, and you want a gentle colour, not black spots. If your oven runs hot, lower the temperature to 180C and add a minute or two to the cooking time.
Top Tips
- Cube the chicken evenly so all pieces cook at the same rate. Uneven pieces mean some will dry out while others stay undercooked.
- If you do not have cream cheese, use hung curd, but the texture will be less silky and you might need to add a tablespoon of oil to compensate.
- You can marinate for up to 6 hours, but not longer. The acid from the ginger garlic paste will start to break down the chicken and make it mushy.
- Use metal skewers if you have them. They conduct heat and help the inside cook faster without over-browning the outside.
- Leftover marinade should not be reused or saved. Discard it after skewering the chicken.
Serving and Storing Suggestions
This recipe serves two people as a main or four as a starter. Prep time is around 10 minutes, with 3 to 4 hours for marinating and another 10 minutes in the oven. Serve the kebabs hot with a squeeze of lemon, sliced onions, and mint chutney. I also like them tucked into warm naan with a bit of salad.
Store any leftovers in an airtight container in the fridge for up to two days. Reheat gently in a low oven or on a tawa, not in the microwave, which will make them rubbery.
Similar Recipes
- Chicken Malai Tikka
- Reshmi Kebab
- Chicken Seekh Kebab
- Paneer Tikka
- Tandoori Chicken
Nutrient Benefits
Chicken breast is a lean source of protein, which helps with muscle repair and keeps you full longer. The thick cream and cream cheese add fat, which makes the dish more satisfying and helps your body absorb fat-soluble vitamins like A and D. Ginger and garlic both have anti-inflammatory properties and support digestion.
Mace and nutmeg contain antioxidants and have been used traditionally to aid digestion and improve circulation. The dish is relatively low in carbohydrates, which makes it suitable if you are watching your carb intake.
Murgh Hazarvi Kabab (Chicken Hazarvi Kabab)
Ingredients
- 200 gms Chicken Breasts (boneless, cubed)
- 1 Egg
- 1/4 cup Cream Cheese
- 2 Green Chillies (chopped)
- 1/3 cup Thick Cream
- 2 tbsp Ginger Garlic Paste
- 1/2 tsp White Pepper Powder
- Mace Powder (a pinch)
- Nutmeg Powder (a pinch)
- Coriander Leaves (handful, chopped)
- Butter (as required)
- Salt as per taste
- Wooden Skewers (few, soaked in water for 45 minutes)
Instructions
- Add the chicken pieces, ginger garlic paste, pepper powder and a pinch of salt in a bowl.
- Mix until the chicken pieces are evenly coated.
- Mix the cream cheese, green chillies, mace powder, coriander leaves, nutmeg powder and a pinch of salt in a large bowl.
- Stir until combined and no lumps remain.
- Break the egg and mix well.
- Add the chicken pieces and mix gently.
- Add the thick cream and mix again.
- Cover and keep it in the fridge for 3 to 4 hours.
- Skewer the marinated chicken pieces and place them on a baking tray lined with parchment paper.
- Place the tray into a preheated oven at 200C/400F.
- Cook for 5 to 8 minutes or until the chicken pieces are lightly browned.
- Brush the chicken with butter and cook for another minute or two.
- Remove and serve hot.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I skip the marinating time and cook the chicken immediately?
You will lose most of the flavour and tenderness. The marinating time lets the cream and spices work into the chicken. If you are really short on time, marinate for at least an hour, but the texture will not be as soft.
My kebabs turned out dry even though I followed the timing. What went wrong?
Your oven likely runs hotter than the dial suggests. Lower the temperature to 180C next time and check the kebabs a minute or two earlier. Also, make sure you are using chicken breast and not chicken tenderloins, which cook faster and dry out more easily.
Can I use boneless thighs instead of breasts?
Yes, thighs will work and stay even more moist, but they take a little longer to cook. Add another two to three minutes in the oven and check that the juices run clear before removing.
The marinade looks curdled after I added the egg. Is that normal?
It should not curdle if the cream cheese is smooth and at room temperature. If it does, whisk it vigorously for a minute. It will still work, but the texture might be slightly grainy on the finished kebab.
Can I make these on a stovetop grill pan instead of the oven?
Yes, but keep the heat medium-low and cover the pan loosely with foil. The cream-based marinade can scorch quickly on direct high heat. Turn the skewers every couple of minutes and brush with butter towards the end.
