Cooking is a passion for me but the lethargic me does not like to invest huge time in cooking. I prefer fuss-free arrangements and also use of locally available ingredients while cooking. Kebab is something I often make whenever I have to attend guests at home. This is especially when the gathering is in the evening after office. For me, time management is the main thing but without compromising the demand of the family and friends for their portion of the food that I Prepare. A few of my friends prefer Chicken over red meat and to be specific the Chicken Malai Kebab I make with Cheese. This is a bit different from the typical Chicken Malai Kebab or Reshmi Kebab or the Murg Malai Tikka as I use a mixture of Cheese and Cream as marination and a few spices to make the said Kebab or Kabab.
The easiest part for making the Chicken Malai Kebab is that, after marinating the chicken rest of the things done just the time of making the Kebab. The recipe I use to make Chicken Malai Kebab is kind loosely based on the Chicken Cheese Kebab found in Arsalan in Kolkata. Mostly Chicken Reshmi Kebab is prepared based on the marination of Malai, Cashew nut paste, and yogurt; however, an addition of little cheese gives it more richness and makes tastier. I don't use nut paste while making the Chicken Malai Kebab though. I prefer to use very limited spices I don't compromise on the marination time. The more you marinate the meat, the chance of getting soft and delicious Kebab.
Finally coming to the grilling part, I use an OTG to make the Murg Malai Kebab. Traditionally, though charcoal grilling is done and that 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 the charcoal grilling. Moreover, whenever, I use Cheese while making Kebab, I prefer to use the OTG.
Pasta loves the lightly spiced Chicken 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 Kebab to please my little one and her appetite. I make the Green Chutney at home and preserve for a few days in the fridge for further use.Print
Restaurant style Chicken Malai Kebab or Chicken Reshmi Kebab, a melting in mouth Indian Chicken Starter
- Boneless Chicken Cube: 750g
- Processed Cheese: 100g
- Fresh Cream: 100 ml
- Hung Curd: 100g
- Lemon: 1 Tbsp.
- Garlic Paste: 2 Tbsp
- Chopped Green Chili: 1 Tsp.
- Crushed Black Pepper: 2 Tsp.
- Nutmeg Powder: 1/2 Tsp.
- Green Cardamom Powder: 1/2 Tsp.
- Salt: To taste
- Butter: 1 Tbsp.
- [url href="https://cdn1.kitchenofdebjani.com/wp-content/uploads/2017/07/Edited8.jpg"][/url]Wash and pat dry Chicken Cubes 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 fridge 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 in 180 degrees C for 30 minutes.
- Brush the chickens with remaining marinade and again grill for 10 more minutes or till you found the chickens grilled perfectly.
- Melt the butter 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 pass air 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.
Adding butter is optional, but gives amazing burning flavor to the chicken Malai Kebab
- Category: Chicken
- Cuisine: Indian