Restaurant Style Chicken Malai Kebab | Chicken Reshmi Kebab | Murg Malai Kebab

%Murg Malai Kebab

5 from 1 reviews

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.


Units Scale
  • 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
  • 1/2 Tsp. Nutmeg Powder
  • 1/2 Tsp. Green Cardamom Powder
  • 1 Tsp. Salt or To taste
  • 1 Tbsp. Ghee


%Making of Chicken Malai Kebab

  1. Wash and pat dry Chicken Cubes and mix with lemon juice, Garlic Paste, Salt and crushed black pepper and leave it for 15 minutes.
  2. Now grate the processed cheese and mix the cheese with hung curd and fresh cream to make a smooth paste.
  3. Add Nutmeg Powder, Green Cardamom Powder, and chopped green chiles to the mixture.
  4. 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.
  5. attach the chicken chunks to the skewer and give a gap of 2 inches in between the chicken pieces.
  6. Properly coat the chicken chunks with the marinade.
  7. Pre-heat the oven to 240 degrees C for 115 minutes and start grilling in 180 degrees C for 30 minutes.
  8. Brush the chickens with remaining marinade and again grill for 10 more minutes or till you found the chickens grilled perfectly.
  9. Melt the Ghee and brush the Chicken Malai Kebab with Butter and grill for another 5 minutes at 200 degrees C.
  10. Switch the oven off and open the door slightly to pass air and leave the Murg Malai Kebab there for 10 more minutes.
  11. 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

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