Murg Malai Kebab or Chicken Malai Kebab are melt in the mouth delicious creamy kebabs! They serve as a super delicious starter and are very easy to make.
I first made these kebabs a couple of months back and since then they have been a regular at my house. They are super soft and with the perfect creamy texture. They are also easy to make as the marinade is the most important part and can be done well in advance. The grilling takes hardly 20 minutes, so it is a perfect starter or appetizer recipe when you have guests coming over.
Here is the step by step recipe of Murg Malai Kebab with pictures:
Serves: 3-4
Preparation Time: 15 minutes
Marination Time: 2 and half hours
Cooking Time: 20 minutes
Ingredients:
Chicken boneless: 600 gm cut into small pieces
First Marinade:
Pepper Powder: 3 tsp
Ginger Paste: 2 tbsp
Garlic Paste: 2 tbsp
Lemon Juice: 2 tbsp
Salt: 1 tsp
Second Marinade
Mozzarella Cheese: 6 tbsp
Cornflour: 2 tbsp
Green chilies: 2 big
Garlic cloves: 4
Coriander: 1/4 cup
Fresh Cream: 4 tbsp
Hung Yogurt: 4 tbsp
Cardamom Powder: 1 tsp
Oil: 4 tbsp
Salt: To taste
Method of Preparation:
- Clean and wash the chicken pieces. Apply the ingredients mentioned in the first marinade and place in fridge for 30 minutes for marination.
- Grind together the green chilies, garlic cloves and coriander to a fine paste. Mix the paste with the mozzarella cheese, cornflour, fresh cream, yogurt, cardamom powder, oil and salt and mix well.
- Add the marinade of step 2 to the chicken pieces of step 1 and apply to the chicken pieces to coat them properly. Place in the fridge for at least 2 hours. (I prefer an overnight marination)
- Put chicken pieces on the skewers. I have the bigger skewers, so can easily accommodate around 6 pieces of chicken on one skewer.
- Arrange the skewers on the grill plate and grill till the chicken is fully cooked. You will need to flip it to the other side from time to time so that it is evenly cooked on all sides.
- Serve with mint chutney.
Note: If you are using wooden skewers, keep them dipped in water for 5 minutes before using them to avoid scorching.
If you are looking for other such recipes of grilled or baked appetizers, you can find the entire list here: Grilled or Baked Appetizers.
For all the Chicken Appetizer recipes on the blog, you can click here: Chicken Appetizers. Some popular chicken starter recipes from our blog: Semolina Crusted Fried Chicken, Chicken Manchurian, Chicken Shashlik Kebab
For the entire collection of all kebab recipes, you can click here: Kebabs.
Murg Malai Kebab
- Chicken boneless: 600 gm cut into small pieces
- First Marinade:
- Pepper Powder: 3 tsp
- Ginger Paste: 2 tbsp
- Garlic Paste: 2 tbsp
- Lemon Juice: 2 tbsp
- Salt: 1 tsp
- Second Marinade
- Mozzarella Cheese: 6 tbsp
- Cornflour: 2 tbsp
- Green chilies: 2 big
- Garlic cloves: 4
- Coriander: ¼ cup
- Fresh Cream: 4 tbsp
- Hung Yogurt: 4 tbsp
- Cardamom Powder: 1 tsp
- Oil: 4 tbsp
- Salt: To taste
- Clean and wash the chicken pieces. Apply the ingredients mentioned in the first marinade and place in fridge for 30 minutes for marination.
- Grind together the green chilies, garlic cloves and coriander to a fine paste. Mix the paste with the mozzarella cheese, cornflour, fresh cream, yogurt, cardamom powder, oil and salt and mix well.
- Add the marinade of step 2 to the chicken pieces of step 1 and apply to the chicken pieces to coat them properly. Place in the fridge for at least 2 hours. (I prefer an overnight marination)
- Put chicken pieces on the skewers. I have the bigger skewers, so can easily accommodate around 6 pieces of chicken on one skewer.
- Arrange the skewers on the grill plate and grill till the chicken is fully cooked. You will need to flip it to the other side from time to time so that it is evenly cooked on all sides.
- Serve with mint chutney.
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