Murgh Malai Kebab Recipe – Chicken Malai Kebab
Murgh Malai Kebab, an exquisite appetizer rooted in the royal Mughlai cuisine, brings together succulent boneless chicken pieces marinated in a creamy, spiced mixture. Infused with fresh cream, hung curd, and a hint of cheese spread, this dish achieves a melt-in-the-mouth texture. Fragrant spices such as nutmeg, cardamom, and garam masala elevate its flavor profile, while ginger, garlic, and green chilies provide subtle heat. A final touch of butter basting ensures rich, golden perfection, making it an irresistible dish for any gathering.
Recipe Details
Cuisine: Mughlai
Course: Appetizer
Diet: Non-Vegetarian
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Servings: 4
Ingredients
Table of Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken (cut into 2-inch cubes) | 400 grams |
| Ginger | 2-inch piece |
| Garlic | 8 cloves |
| Green chilies | 2 pieces |
| Fresh cream | 2 tablespoons |
| Britannia Cheese Spread – Asli Pepper | 2 tablespoons |
| Hung curd (Greek yogurt) | 2 tablespoons |
| Cardamom (Elaichi) pods/seeds | 1/2 teaspoon |
| Garam masala powder | 1 teaspoon |
| Nutmeg powder | 1/2 teaspoon |
| White pepper powder | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
| Corn flour | 1 tablespoon |
| Kasuri Methi (dried fenugreek leaves) | 1 teaspoon |
| Salt | To taste |
| Butter (salted, for basting) | As required |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 26 g |
| Carbohydrates | 6 g |
| Fats | 17 g |
| Fiber | 1 g |
| Sodium | 300 mg |
Instructions
Step 1: Prepare the Ingredients
- Begin by preparing all the ingredients required for the marination.
- Wash the boneless chicken thoroughly, pat it dry using a kitchen towel, and cut it into 2-inch cubes. Keep aside.
Step 2: Make the Ginger-Garlic-Green Chili Paste
- In a blender or food processor, add the ginger, garlic cloves, and green chilies.
- Optionally, add 2 tablespoons of water to facilitate blending.
- Grind into a smooth paste and set aside.
Step 3: Prepare the Marinade
-
In a large mixing bowl, combine the following ingredients:
- Fresh cream
- Hung curd (Greek yogurt)
- Britannia Cheese Spread (Asli Pepper flavor)
- Prepared ginger-garlic-green chili paste
- Garam masala powder
- Cardamom powder
- Nutmeg powder
- White pepper powder
- Lemon juice
- Corn flour
- Kasuri methi (crushed between your palms for enhanced aroma)
- Salt to taste.
-
Mix the ingredients thoroughly to form a smooth, lump-free marinade.
Step 4: Marinate the Chicken
- Add the chicken cubes to the prepared marinade. Mix well, ensuring each piece of chicken is evenly coated.
- Cover the bowl with a lid or cling film.
- Allow the chicken to marinate for a minimum of 3 hours. For best results, refrigerate it overnight or for up to 8 hours.
Step 5: Preheat the Oven
- Preheat the oven to 200°C (392°F) for 10 minutes.
- Line a baking tray with aluminum foil and grease it generously with oil to prevent sticking.
Step 6: Skewer the Chicken
- Thread the marinated chicken cubes onto skewers. Ensure the pieces are evenly spaced for uniform cooking.
Note: If using wooden skewers, soak them in water for 20 minutes to prevent burning.
Step 7: Bake the Chicken
- Place the skewers on the prepared baking tray.
- Bake the Murgh Malai Kebabs in the preheated oven for 10 minutes.
Step 8: Baste and Bake Again
- After 10 minutes, carefully remove the tray from the oven.
- Baste the chicken pieces with melted butter using a pastry brush. If there’s any leftover marinade, apply it for added moisture.
- Flip the skewers and bake for another 10-15 minutes, or until the kebabs are cooked through and golden brown.
Step 9: Add Smoky Flavor (Optional)
- For an authentic smoky finish, hold the skewers over a gas flame for a few seconds.
- Rotate the skewers carefully to lightly char the chicken and infuse a smoky flavor.
Step 10: Serve Hot
- Once done, transfer the kebabs to a serving platter.
- Serve the Murgh Malai Kebabs hot, garnished with a sprinkle of kasuri methi or a drizzle of melted butter.
- Pair with refreshing Pudina Dahi Chutney (mint yogurt dip) and a side of Lacha Pyaz (spiced onion rings) for the perfect appetizer experience.
Tips for Perfect Murgh Malai Kebabs
- Marination Time: Allowing the chicken to marinate for a longer time ensures it absorbs the flavors and remains tender during cooking.
- Hung Curd: Ensure the yogurt is thick (hung curd) to avoid a runny marinade.
- Basting: Basting the kebabs with butter halfway through baking keeps them moist and enhances their flavor.
- Skewers: Use metal skewers for a quicker and more even cooking process.
Serving Suggestions
Accompaniments
- Pudina Dahi Chutney Recipe: A refreshing mint yogurt dip made with fresh mint, yogurt, green chilies, and a hint of lemon juice.
- Lacha Pyaz Recipe: Thinly sliced onions tossed with lemon juice, chaat masala, and fresh coriander.
Beverage Pairing
- A tall glass of chilled Masala Buttermilk or a light Sweet Lassi perfectly complements the creamy kebabs.
Variations
- Grilled Version: Instead of baking, grill the kebabs on a charcoal grill or barbecue for a smokier flavor.
- Pan-Fried Kebab: If you don’t have an oven, pan-fry the marinated chicken pieces on medium heat in a non-stick skillet. Baste with butter for a similar effect.
- Spicy Twist: Add a pinch of red chili powder or finely chopped green chilies for extra heat.
Final Thoughts
Murgh Malai Kebab stands as a timeless delicacy that combines creamy richness with subtle, aromatic spices. Its tender, melt-in-the-mouth texture and royal Mughlai flavors make it an impressive appetizer for parties, festive occasions, or family dinners. Serve it with a refreshing chutney, crunchy onion rings, and traditional bread like naan or paratha to elevate your dining experience. Enjoy the rich taste of Mughlai cuisine, right from your kitchen.
