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Chicken Malai Kebab

Published under: Chicken
This kebab is a rich and succulent treat for true meat lovers. The spices and herbs used in the marinade give the meat a gorgeous color and delicious taste that will linger on your taste buds long after you've consumed your meal.
Chicken Malai Kebab (Murgh Malai Kebab)

Chicken Malai Kebab is a popular dish in India. It is made with chicken and Indian spices, like cumin and garam masala, which are mixed with yogurt and cooked on a skewer. This dish is usually served with naan or rice.

In Pakistan, the Murgh Malai Kebab is usually served as a starter dish before the main course. It can also be served as a side dish with rice or naan.

Chicken Malai Kebab (Murgh Malai Kebab)

 

Chicken Malai Kebab (Murgh Malai Kebab)
5 from 3 votes

Chicken Malai Kebab (Murgh Malai Kebab) Recipe

This kebab is a rich and succulent treat for true meat lovers. The spices and herbs used in the marinade give the meat a gorgeous color and delicious taste that will linger on your taste buds long after you've consumed your meal.
Prep Time20 mins
Cook Time10 mins
Marinate Time3 hrs
Total Time3 hrs 30 mins
Course: Appetizer, Main Course, Snack
Cuisine: Indian
Keyword: Murgh Malai Kebab
Servings: 2 people

Ingredients for Chicken Malai Kebab (Murgh Malai Kebab)

  • 800 g Boneless Chicken Cubes
  • 1/4 cup Cheddar Cheese grated
  • 4 tsp Coriander Leaves chopped
  • 1/2 cup Hung Yogurt
  • 1/4 cup Fresh Cream
  • 1 Egg
  • 1 tbsp Ginger Garlic Paste
  • 8 Green Chillies chopped fine
  • 1 tsp White Pepper Powder
  • 1/4 tsp Mace Powder
  • 1/4 tsp Nutmeg Powder
  • for basting Oil
  • as per taste Salt

How to make Chicken Malai Kebab (Murgh Malai Kebab)

  • Mix the ginger and garlic paste, white pepper powder and salt in a bowl.
  • Rub the mixture onto the chicken pieces. Set aside for 15 minutes.
  • Beat together egg, cheese, green chillies, coriander, cream, mace, nutmeg and cornflour and rub chicken pieces with the  mixture.
  • Keep aside for 3 hours.
  • String together chicken pieces on a skewer an inch apart.
  • Roast on a charcoal grill for 5 minutes or in a preheated oven at 275F for 7 to 8 minutes. Remove. Hang skewers for 5-7 minutes to let excess moisture drip off.
  • Brush with oil and roast again for 3 minutes.
  • Serve at once with sliced onions with roti or as is.

 

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