Chicken Malai Kabab | Chicken Malai Kabab Without Oven | Chicken Malai Kabab With Oven | Chicken Malai Tikka Kabab | Chicken Malai Kebab | Chicken Reshmi Kabab Recipe | Murgh Malai Kabab | Reshmi Kabab Recipe | Chicken Malai Tikka
Chicken Malai Kebab with Oven:
Ingredients:
- Boneless Chicken - 500 gms (cut into 2” tikka pieces)
1st Marinade:
- Ginger Garlic Paste- 3 tsp
- Salt- 3/4 tsp
- Lemon Juice- 2 tsp
2nd Marinade:
- Hung Curd- 4 tbsp
- Processed Cheese- 4 tbsp
- Fresh Cream- 5-6 tbsp
- Green Chillies, deseeded and crushed- 1.5 tsp (around 3 green chillies)
- White Pepper Powder- 1/2 tsp
- Green Cardamom powder- 3/4 tsp
- Garam Masala Powder- 1/2 tsp
- Nutmeg (Jaiphal) grated- 1/2 tsp
- Salt- 1/4 tsp
- Coriander Leaves, fine chopped- 1 tbsp
Other Ingredients:
- Butter for basting. 4 tbsp
Preparation:
- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
- You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
- Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
- For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
- To prepare the 2nd marinade, add all the ingredients specified above.
- (For the cheese, you can use cream cheese, grated mozzarella or processed cheese)
- Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
- Set aside to marinate for 3-4 hours in the refrigerator.
Process:
- Skewer the marinated chicken tikkas on a metal skewer 4 at a time.
- Lay the skewers on a foil lined baking tray
- Preheat the oven/OTG to 250 degrees C.
- Slide in the tray in the top slot of the oven.
- Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas.
- Roast for another 10 mins at 250 degrees C on the other side.
- Remove and baste with melted butter.
- Reduce the oven temperature to 200 degrees C.
- Roast for 6-7 mins at 200 degrees C. Flip the chicken and continue basting with melted butter.
- Finally roast for another 5 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.
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Chicken Malai Kebab without Oven:
- Boneless chicken, cut into 2” tikka shapes- 500 gms
1st Marinade:
- Garlic Paste- 3 tsp
- Ginger Paste- 2 tsp
- Black Pepper Powder- 1/4 tsp
- Garam Masala Powder- 1 tsp
- Salt- 1 tsp
2nd Marinade:
- Processed Cheese (grated)- 1/2 cup
- Hung Curd/Yoghurt- 3/4 cup
- Thick Fresh Cream- 1/2 cup
- Green Chilli Paste- 1 tsp
- Nutmeg(Jaiphal) powder- 3/4 tsp
- Green Cardamom( Elaichi) powder- 1 tsp
- White Pepper Powder- 1/4 tsp
- Salt- a pinch
- Fine chopped Coriander leaves (Cilantro) - 1 tbsp
- Ghee or clarified butter- 2 tbsp
- Butter for basting
Preparation:
- To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
- Wash and pat dry the boneless chicken pieces. Cut into 2” tikka shapes.
- For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
- To prepare the 2nd marinade, start with grating the cheese in a glass bowl and then add all the other ingredients. Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
- Set aside to marinate for 4 hours in the refrigerator.
Process:
- Soak the wooden skewer in water for 15 mins.
- Skewer the chicken pieces onto the wooden sticks 4 at a time.
- Heat a tawa or flat pan and add 2 tbsp of ghee.
- Now place 4 skewered chicken sticks side by side and keep roasting on medium heat.
- Keep turning it on all sides to cook uniformly. Keep basting with the ghee and the marinade and turn it for 12-15 mins.
- Lastly baste it with some melted butter.
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