Restaurant Style Chicken Malai Kebab | Chicken Reshmi Kebab | Murg Malai Kebab
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.
Servings 4 people
Calories
Cost Rs 500
Ingredients
- 750 g Boneless Chicken Cube
- 100 g Processed Cheese
- 100 ml Fresh Cream
- 100 g 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
Instructions
- 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.
Notes
Adding Ghee is optional, but gives amazing burning flavor to the chicken Malai Kebab
