Introduction:
Chicken Malai Kebab is a rich and creamy North Indian dish that's known for its soft, melt-in-the-mouth texture and subtle flavors. The word "malai" means cream, and true to its name, this kebab is marinated in a mixture of fresh cream, cheese, and aromatic spices. The result is a succulent kebab that's mildly spiced yet incredibly flavorful, making it a favorite among both kids and adults. Perfect for special occasions or just when you want to treat yourself to something indulgent, Chicken Malai Kebab is sure to be a hit.
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Ingredients:
500g boneless chicken, cut into bite-sized pieces
1/4 cup fresh cream (malai)
1/4 cup hung curd (thick yogurt)
50g cream cheese or processed cheese, grated
1 tablespoon ginger-garlic paste
2 tablespoons cashew nut paste (soaked cashews blended with a little water)
1 tablespoon lemon juice
1/2 teaspoon white pepper powder
1/2 teaspoon garam masala powder
1/2 teaspoon cardamom powder
2 tablespoons fresh coriander leaves, finely chopped
Salt to taste
1 tablespoon oil or ghee for basting
Wooden skewers (soaked in water for 30 minutes if grilling)
Instructions:
1. Preparing the Chicken Marinade:
In a large mixing bowl, combine the fresh cream, hung curd, grated cheese, ginger-garlic paste, cashew nut paste, lemon juice, white pepper powder, garam masala powder, cardamom powder, and salt. Mix well until you have a smooth and creamy marinade.
Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated with the creamy mixture.
Cover the bowl with plastic wrap and refrigerate for at least 2-3 hours, or preferably overnight, to allow the chicken to absorb all the flavors.
2. Skewering the Chicken:
After marinating, thread the chicken pieces onto the soaked wooden skewers. Make sure to leave a little space between each piece to ensure even cooking.
3. Grilling the Chicken Malai Kebabs:
Grilling:
Preheat your grill or oven to 200°C (390°F).
Lightly grease the grill grates or a baking tray with oil or ghee.
Place the skewered chicken on the grill or baking tray, and baste with a little oil or ghee.
Grill for 15-20 minutes, turning the skewers occasionally, until the chicken is cooked through and has a slight golden brown color on the outside.
Pan Frying:
Heat a non-stick pan or tawa over medium heat and add a little oil or ghee.
Place the marinated chicken pieces (with or without skewers) on the pan and cook for about 8-10 minutes on each side, until they are fully cooked and slightly browned.
4. Serving:
Once the chicken is cooked, remove the skewers from the grill, oven, or pan, and let them rest for a couple of minutes.
Serve hot with mint chutney, lemon wedges, and thinly sliced onions.
Garnish with fresh coriander leaves or a sprinkle of chaat masala for added flavor.
Conclusion:
Chicken Malai Kebab is a dish that perfectly balances richness with subtle spices. The creamy marinade ensures that the chicken remains tender and juicy, while the gentle spices add just the right amount of flavor without overwhelming the palate. Whether you're serving these kebabs as an appetizer at a party or as part of a main course, they are sure to be a crowd-pleaser. Pair them with naan or paratha and a refreshing salad for a complete and satisfying meal.
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