Murg Malai kebab

 

Murg Malai Kebab is a melt in-the-mouth kebab that is prepared with ingredients that lend it a mild but delectable flavour. Kebabs have been an integral part of North Indian cuisine. The versatility of Kebabs can be seen in the various ways that it is served – with paratha, as a starter or even in tasty gravy. Whichever way you plan to serve kebabs, it is sure to impress all. Here is an easy recipe for Murg Malai Kebab that can be followed to prepare this mouth-watering dish. If you are planning to invite guests that include children for an Indian themed menu, then dish is perfect as a starter or an appetizer. Serve it with parathas and lentils as the mild flavour will be loved by kids as well as adults that have the makings for a winning meal.

 

Ingredients:

  • Boneless Chicken breast cut into cubes
  • Roasted Cardamom (powdered)
  • Grated Cheddar Cheese
  • Chopped Coriander leaves
  • Hung Curd
  • Cream or Sour Cream
  • Fresh Ginger-Garlic paste
  • Chopped green chillies
  • White Pepper powder
  • Cornflour
  • Salt
  • Wooden skewers
  • Butter

Note for ingredients: Ensure that the ingredients for marinating the chicken pieces must be as dry as possible.

  • For Salad ingredients:
  • Sliced Cucumber
  • Sliced Onions

 

Preparation:

  1. Take the cubed chicken breast pieces and dab them dry, and then mix in the roasted cardamom powder, grated cheddar cheese, chopped coriander leaves, hung curd, salt, cream/sour cream, fresh ginger-garlic paste, chopped green chillies, white pepper powder. Make sure that water is squeezed out from the ginger-garlic paste.
  2. Leave the marinated chicken pieces in the fridge for around 2 hours.
  3. After taking the chicken pieces out of the fridge, add a little cornflour so that the marinated chicken pieces remain dry.
  4. Take the wooden skewers and brush butter on them.
  5. Place the marinated chicken pieces on the skewers and brush them lightly with melted butter.
  6. Set the grill on high temperature and continue to grill till the chicken pieces are completely cooked.
  7. Keep turning the skewers every 7 or 8 minutes, so that one side does not get burned.
  8. The side that is facing the grill must be brushed with melted butter.
  9. Once cooked with a slight char that is characteristic of kebabs, serve them with a cucumber and onion salad.

 

Tips: I do not do this but, you can serve it after sprinkling lemon juice or chaat masala.

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