Chicken Malai Kebab, also known as Chicken Reshmi Kebab, is a popular dish in both India and Pakistan. Its name comes from its incredibly soft, silken texture, hence "Reshmi" which means "silky." Here's how you can prepare this delightful dish at home!
Jump to:
- Chicken Malai Kebab
- About Homemade Chicken Reshmi Kebab
- Chicken Reshmi kebab tricks
- Restaurant-style chicken malai kebab
- Step-by-step instructions - Chicken Malai Kebab
- Recipe Card
- Starter recipes
- Have you tried the Murgh Reshmi Kebab recipe from Debjanir Rannaghar?
- Here's the Chicken Malai Kabab Recipe Pin for your Pinterest Board!
Chicken Malai Kebab
The chicken is first marinated in a generous amount of cream before being grilled. This is why it's also called Chicken Malai Kebab. Only a few carefully chosen spices are added to the marinade, giving the meat its famously smooth texture.
About Homemade Chicken Reshmi Kebab
Cooking is a passion of mine, but I prefer recipes that don't take a lot of time. I like to keep things simple and use ingredients that are easy to find. Kebabs are a go-to dish for me, especially when I'm entertaining guests in the evening after work.
Managing my time effectively is crucial, but I never compromise on the quality of food I serve to my family and friends. Many of my friends prefer chicken over red meat, and they particularly enjoy the Chicken Malai Kebab with cheese that I prepare.
This dish stands apart from your usual Chicken Malai Kebab, Reshmi Kebab, or Murg Malai Tikka. I use a special mix of cheese, cream, and a handful of spices to marinate the chicken for this kebab.
Chicken Reshmi kebab tricks
Making Chicken Malai Kebab is surprisingly simple; after the chicken is marinated, the rest comes together quickly when you're ready to cook. My recipe for Murgh Malai Kebab is loosely inspired by the Chicken Cheese Kebab served at Arsalan in Kolkata. Typically, Chicken Reshmi Kebab uses a marinade of cream, cashew nut paste, and yogurt. However, adding a touch of cheese makes it even richer and more flavorful. I choose not to use nut paste in my Malai Kebab. I also prefer to use only a few spices, but I never skimp on marination time. The longer the meat marinates, the more tender and delicious your kebab will be.
Finally coming to the grilling part, I use an OTG to make the Murg Malai Kebab. Traditionally, though charcoal grilling is done, it gives an amazing aroma to the Chicken Malai Kebab for sure. However, for making the Kebab in a modern kitchen these days, it is not possible to opt for charcoal grilling. Moreover, whenever I use Cheese while making Kebab, I prefer to use the OTG.
Restaurant-style chicken malai kebab
Pasta loves the lightly spiced Murgh Malai Kebab with Cheese, along with little onions and Green Chutney. She prefers the way Restaurants serve the Kebab, and hence I try to make the restaurant-style chicken Malai Kabab to please my little one and her appetite. I make the Green Chutney at home and preserve it for a few days in the fridge for further use.
Step-by-step instructions - Chicken Malai Kebab
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First, wash and pat dry the chicken pieces. Then, mix them with lemon juice, garlic paste, salt, and crushed black pepper, and let them sit for 15 minutes.
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Next, grate the processed cheese.
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Combine the processed cheese with strained yogurt and fresh cream until smooth. Stir
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Stir in nutmeg powder, green cardamom powder, and chopped green chilies.
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Now, marinate the chicken pieces thoroughly with this cheese-cream-yogurt mixture.
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Cover the bowl tightly and refrigerate it overnight, or for at least 8 hours.
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When ready to cook, thread the chicken pieces onto skewers, leaving a 2-inch gap between each piece. Make sure the chicken is well-coated with the marinade.
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Preheat your oven to 240 degrees C for 15 minutes, then reduce the temperature to 180 degrees C and grill for 30 minutes. Brush the chicken with any leftover marinade and grill for another 10 minutes, or until cooked perfectly.
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Finally, melt the clarified butter and brush it over the Chicken Malai Kebab. Grill for an additional 5 minutes at 200 degrees C. Serve the Chicken Malai Kebab with Green Chutney and sliced onions, brightened with a squeeze of lemon juice.
Recipe Card
Restaurant Style Chicken Malai Kebab Recipe | Chicken Reshmi Kebab | Murg Malai Kebab
Restaurant-style Chicken Malai Kebab, also known as Chicken Reshmi Kebab, is a delightful Indian chicken appetizer that simply melts in your mouth. This dish features chicken marinated in cream and a blend of select spices before being grilled to perfection. Here is a recipe you can easily follow to create this delicious chicken malai kebab in your own kitchen.
Ingredients
- 750 g Boneless Chicken
- 100 g Processed Cheese
- 100 ml Fresh Cream
- 100 g Hung Curd
- 1 tablespoon Lemon juice
- 2 tablespoon Garlic Paste
- 1 teaspoon Green Chili Chopped
- 2 teaspoon Black Pepper Crushed
- ½ teaspoon Nutmeg Powder
- ½ teaspoon Green Cardamom Powder
- 1 teaspoon Salt or To taste
- 1 tablespoon Ghee
Instructions
- Wash and pat dry Chicken and mix with lemon juice, Garlic Paste, Salt, and crushed black pepper, and leave it for 15 minutes.
- Now grate the processed cheese and mix the cheese with hung curd and fresh cream to make a smooth paste.
- Add Nutmeg Powder, Green Cardamom Powder, and chopped green chiles to the mixture.
- Marinate the Chicken cubes with the cheese-cream-curd mixture and cover the bowl with a cling film and refrigerate it overnight or at least for 8 hours.
- Attach the chicken chunks to the skewer and give a gap of 2 inches in between the chicken pieces.
- Properly coat the chicken chunks with the marinade.
- Pre-heat the oven to 240 degrees C for 115 minutes and start grilling at 180 degrees C for 30 minutes.
- Brush the chickens with the remaining marinade and again grill for 10 more minutes or till you find the chickens grilled perfectly.
- Melt the Ghee and brush the Chicken Malai Kebab with Butter and grill for another 5 minutes at 200 degrees C.
- Switch the oven off and open the door slightly to let air pass, and leave the Murg Malai Kebab there for 10 more minutes.
- Serve Chicken Malai Kebab with Cheese with a side of Green Chutney and Onion with a dash of lemon juice.
Notes
Nutrition
Starter recipes
- Mutton Handi Kebab (also known as mutton hanri kebab)
- Pahadi Murgh Kebab (also known as murgh pahadi kebab)
- Kolkata's Mutton Tikia, the meaty delicacy (also known as tikia kebab)
- Kolar Bora (also known as Bengali Banana Fritters)
- Phulkopir Singara (also known as Kolkata style Fulkopir Shingara)
- Mangalorean Rava Pomfret fry (also known as Pomfret tava fry)
- Biyebarir Fish Butter Fry (also known as Bhetki Batter Fry)
- Postor Bora (also known as Bengali Poppy Seed Fritters)
- Maggi Pakora (also known as Instant Noodle Fritters aka Noodles Pakora)
- Savoury Cheese and Veggie Muffins (also known as egg breakfast muffins)
Have you tried the Murgh Reshmi Kebab recipe from Debjanir Rannaghar?
I would love to see a picture if you are making it following my recipe. You can share here at [email protected]. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.
Here's the Chicken Malai Kabab Recipe Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
nikhita says
oh my god, this was amazing, I don't own an oven so I made this in my grill pan on the stove, and then just barbequed/charred it on direct heat for 32 minutes for the smokey flavor. It turned out delicious and was definitely the best malai kebab recipe I've tried. My parents thought I had ordered takeout haha, it's truly restaurant style, I can't wait to try more of your recipes, probably the reshmi kebab next, thank you so much !!
Debjani Chatterjee Alam says
THank you so much for your kind words!