Chicken Malai Kebab aka Chicken Reshmi Kebab needs no further introduction. This kebab is eqully popular in India and Pakisthan. The name came from the texture of the Malai kebab which is as soft as silk and hence the name Reshmi Kebab.
Chicken Malai Kebab
Chicken is marinated with loads of cream before grilling the same. This is why Murgh Reshmi kebab is called Chicken Malai Kebab. A few selected spices are used as part of the marinade. This kebab is known for the silky texture of the meat.
Homemade Chicken Reshmi Kebab
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.
Chicken Reshmi kebab tricks
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 Murgh 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 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.
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 for a few days in the fridge for further use.Print
Restaurant style Chicken Malai Kebab or Chicken Reshmi Kebab is a melting in mouth Indian Chicken Starter wherein the chicken is marinated with cream before grilling along with a selected spices.
- 750g Boneless Chicken Cube
- 100g Processed Cheese
- 100ml Fresh Cream
- 100g Hung Curd
- 1 Tbsp. Lemon juice
- 2 Tbsp. Garlic Paste
- 1 Tsp. Chopped Green Chili
- 2 Tsp. Crushed Black Pepper
- ½ Tsp. Nutmeg Powder
- ½ Tsp. Green Cardamom Powder
- 1 Tsp. Salt or To taste
- 1 Tbsp. Ghee
- 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 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 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 Ghee is optional, but gives amazing burning flavor to the chicken Malai Kebab
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Chicken
- Cuisine: Indian
- 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 on email@example.com. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.