Murgh Malai Kebab Recipe - Chicken Malai Kebab

Archana's Kitchen

April 12, 2021

36521 Ratings

Time:Prep: 2h 30m|Cook: 20 M|Total: 2h 50min

Makes:4 Servings

Meal:Appetizer

Cuisine:Mughlai

Murgh Malai Kebab Recipe is a rich creamy kebab recipe from the Mughlai cuisine. These melt in mouth Murgh Malai Kebab is dunked in a white margination of fresh cream, hung yogurt and cheese spread, with the addition of ginger- garlic-green chilli paste, further seasoned with some spice powders like nutmeg and cardamom lending their earthy notes to this royal dish.

Normally, these kebabs are made in tandoor over charcoal, however we have chosen an oven baking method and a surprise method of how one can add a smoky flavour to these kebabs.

Serve Murgh Malai Kebab Recipe as an appetizer along with Pudina Dahi Chutney Recipe and Lacha Pyaz Recipe

Here are few more Mughlai delicacies

Normally, these kebabs are made in tandoor over charcoal, however we have chosen an oven baking method and a surprise method of how one can add a smoky flavour to these kebabs.

Serve Murgh Malai Kebab Recipe as an appetizer along with Pudina Dahi Chutney Recipe and Lacha Pyaz Recipe

Here are few more Mughlai delicacies

Ingredients

To be ground into paste

400 Boneless chicken, cut into two inch cubes

2 Ginger

8 Garlic

2 Green Chillies

For the marination

2 Fresh cream

2 Britannia Cheese Spread - Asli Pepper

2 Hung Curd (Greek Yogurt)

1/2 Cardamom (Elaichi) Pods/Seeds

1 Garam masala powder

1/2 Nutmeg powder

1/4 White pepper powder

1 Lemon juice

1 Corn flour

1 Kasuri Methi (Dried Fenugreek Leaves)

Salt, to taste

Butter (Salted), for basting

Instructions for Murgh Malai Kebab Recipe - Chicken Malai Kebab

To 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.

Make a paste of the ginger, garlic and green chillies. You could optionally add 2 tablespoons of water to blend into a paste.

To 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.

Add 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.

To 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.

Arrange the Murgh Malai Kebab in skewers, place them on the baking tray and bake for 10 minutes.

After 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.

Remove 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.

Serve hot Murgh Malai Kebab Recipe as an appetizer along with Pudina Dahi Chutney Recipe Dip and Lacha Pyaz Recipe