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    Murgh Malai Kebab Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

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    Murgh Malai Kebab Recipe, also known as Reshmi kebab or malai kebab with step by step pictures. Murgh Malai Kabab or Chicken Reshmi Kabab is made with boneless chicken breast that has been marinated in a juicy mixture of curd, cream, and spices before being grilled in the oven. It taste delicious with green chutney. It is a popular Indian kebab dish that can be found in almost any restaurant, flavours are similar to afghan chicken. In this blog post, learn how to make murg malai kebab with step by step pictures and video.

    Murgh Malai Kebab Recipe

    Murg Malai Kebab

    Murg malai kebab is my all time favourite kebab. I make this most of the time. What I like most about this is the mild rich flavour of this kebab. This kabab is so juicy and very mild so I am sure kids will love it for sure. Marinate the chicken the day before and grill it just before serving. It will hit the spot for sure. 

    Jump to:
    • What is Reshmi Kebab?
    • About Murg Malai Kebab
    • Watch Murg Malai Kebab Video
    • 3 Ways of cooking kebab
    • Murg Malai Kebab ingredients
    • How to Make Murg Malai Kebab (Stepwise Pictures)
    • Expert Tips
    • FAQ
    • 📖 Recipe Card

    What is Reshmi Kebab?

    Reshmi is an Indian word for silk. This describes the silky-textured chicken kababs that are a traditional Mughlai dish.  The juicy succulent meat added to the skewers gives Reshmi kabab its name.

    The marinade of curd, cream, and spices gives it a distinct flavour. In fact, the terms Reshmi and & Malai refer to the use of curd and cream. This kababs marination is so juicy and tender that it transforms into a mouth-watering kabab dish. 

    About Murg Malai Kebab

    Murg malai kebab means succulent chicken kebab which is grilled to perfection. The marination for the kebab is super simple made with yogurt, cream. Ginger, garlic, chillies, spice powders and ghee. The marination is similar to this kaju murg tangri.

    Tender pieces of chicken is marinated in the above mentioned ingredients. Marinated chicken is skewered and cooked in a tandoor. The main flavouring for this kebab is cream, cardamom, nutmeg and kasuri methi leaves. The chicken marination is done with hung curd and cream, and cornstarch is used as binding agent which creates a silky outer coating. 

    Once the chicken is marinated it can be cooked three ways. You can cook them in a tandoor, oven or in a grill pan. Tandoor is a large clay pot in which charcoal is used as the heat element. It is mostly used only in restaurants and not an easy find in normal household. The other best option is using oven, I like to grill the meat at highest temperature to get the signature charred look. But you can easily pan cook them as well.

    Similar Recipes

    Fish Tikka

    Chicken Tikka

    Paneer Tikka

    Chicken Lollipop

    Galouti Kebab

    Watch Murg Malai Kebab Video

    YouTube video

    Murgh Malai Kebab Recipe

    3 Ways of cooking kebab

    As mentioned murg malai kebab can be cooked multiple different ways. Stove top, oven and tandoor are the options. I find that cooking kebab in oven is best way because the marinate is so delicate which may stick to the cooking pot when cooking on the stove also, also it may separate when cooking. 

    Stove top - use nonstick grill pan or frying pan for cooking chicken kebab. It helps the marinate stick to the meat without separating. 

    Oven - you can either skewer the marinated meat or just place them on baking tray and grill them on high heat. Murg malai kebab is cooked on high temperature in oven which makes the chicken cook faster. If you use chicken breast the cooking time will be very less than using chicken thighs.

    Tandoor - Tandoor is a large clay pot in which charcoal is used as the heat element. It is mostly used only in restaurants and not an easy find in normal household.

    Murg Malai Kebab ingredients

    ingredients for Murgh Malai Kebab Recipe

    Chicken - I used chicken breast which is easy to cook and also stays moist in this recipe. You can use boneless chicken thigh as well, which might take slightly longer time to cook but the chicken stay moist. 

    Ginger Garlic & Chilli Paste - this is a trio of paste used in this recipe. Grind ginger, garlic, green chilli to a smooth paste before adding into the marinade.

    Yogurt - make sure to use thick yogurt in the recipe which is unflavoured. You can even use hung curd. Thick yogurt makes the marinate bind and stick to the chicken pieces.

    Fresh Cream - one of the main ingredient in the marinate. It tenderises the meat also makes the meat incredibly succulent. 

    Spice powders - nutmeg, ground cardamom, white pepper powder and garam masala powder is the spices used. White pepper or White Pepper Powder is used in the marinade to give a peppery bite but do not require black flecks.

    Kasuri methi leaves - kasuri methi leaves also known as dried fenugreek leaves is one of the main flavourings.

    Ghee - ghee adds a rich flavour to the marinate while keeping the meat incredibly moist. 

    Cornstarch - cornstarch is used as binding agent which creates a silky outer coating. 

    Cheese - processed cheese is grated and used which is the secret ingredient for juice kebab. 

    Murgh Malai Kebab marinade

    Marinade for kebab

    Much malai kebab gets its unique taste from the combination of rich marinade. Like most of kebab recipe, you need to use two step marination. First marination uses just salt, pepper and lemon which penetrates deep into the chicken meat. Second marination creates the succulent outer layer for the kebab. 

    Cream, yogurt and lemon juice makes chicken juicy and succulent. The combination of spices makes this so special. I used white pepper, garam masala, nutmeg, cardamom makes the kebab more flavourful. 

    One of the most important ingredients which is used in restaurants is cheese. You can use grated cheese, processed cheese or cheese slice in the marinade. Mash it well, before adding into the chicken. The binding ingredient used in the marinade is cornstarch which creates a silky coating. 

    skewered Murgh Malai Kebab Recipe

    How to Party Prep Kebab

    If you are making much malai kebab for parties, you can follow these steps to make the process easier. Since kebab taste best when served hot. 

    Once the creamy marinade is prepared, remove ¼ of the marinade aside to use in the end. You can pre cook the kebab in oven just 2 minutes less than the mentioned time. Once all the chicken is cooked, keep them covered with aluminium foil until ready to serve. 

    At the time of serving, brush the remaining marinade over chicken. Place it on top rack of oven, grill at 250 degrees  for 3 minutes until bubbly and charred. Remove from oven, brush with melted butter, sprinkle with chaat masala. Enjoy. 

    Murgh Malai Kebab with green chutney

    What to Serve with Murg Malai Kebab

    You can enjoy murg malai kebab on its own with green chutney. Enjoy with garlic naan, kulcha or paratha. 

    You can also enjoy it with rice, veg pulao or dips of choice.

    Murgh Malai Kebab close

    How to Make Murg Malai Kebab (Stepwise Pictures)

    First Marination

    1)First marination is deep marination for the chicken. I used boneless chicken breast, cut them into small cubes. Make sure the size is even. Take the chicken in a bowl.

    chicken breast in a bowl

    2)Add in salt and white pepper powder.

    add salt and white pepper

    3)Add in a squeeze of lemon juice or vinegar.

    add lemon juice

    4)mix this really well into the chicken and allow it to marinade for at least 30 minutes before adding second marination.

    mix and marinade

    Second Marination

    5)Take cheese in a bowl.Use processed cheese and grate them in a bowl.

    add cheese in a bowl

    6)Add in garam masala, nutmeg, cardamom into the cheese. Add in ginger, garlic, green chilli puree into the mixture.

    add ginger, garlic and chilli paste and spice powders

    7)Mix that into the cheese. Mash the cheese really well so it completely mashed.

    mash cheese with spices

    8)Now add in all the remaining ingredients into the marinade. Add in curd, cream, lemon juice, chaat masala, salt, white pepper powder, kasuri methi leaves, cornstarch.

    add all ingredients for marination

    9)Add in ghee into the marinate.

    add ghee

    10)Mix the ingredients together to form the marinate.

    mix marinade

    Marinating Chicken

    11)Add the marinade into the chicken.

    add marinade to chicken

    12)Mix this really well and allow the chicken to marinade for 2 hours.

    mix chicken with marinade

    Kebab in Stove Top

    13)use nonstick grill pan or frying pan for cooking chicken kebab. It helps the marinate stick to the meat without separating. 

    grill chicken in pan

    14)Cook the kebab on both sides till cooked.

    cooked chicken

    Cooking Kebab in Oven

    15)you can either skewer the marinated meat or just place them on baking tray and grill them on high heat. Murg malai kebab is cooked on high temperature in oven which makes the chicken cook faster. If you use chicken breast the cooking time will be very less than using chicken thighs.

    skewered Murgh Malai Kebab Recipe

    16)Line a baking tray with aluminium foil. Grease with oil. Place the skewer in the baking tray. Place the tray into a 250 degree C preheated oven, top rack and bake for 8 minutes.

    Murgh Malai Kebab in baking tray

    17)This is how it looks once baked half way.

    baked Murgh Malai Kebab Recipe

    18)Flip it over, brush more marinade on top and place it back on the top rack of oven and bake for another 6 to 8 minutes.

    grilling Murgh Malai Kebab Recipe

    19)Now the chicken kebab is cooked. Brush top with melted butter or ghee, sprinkle with chaat masala and enjoy.

    Murgh Malai Kebab cooked in oven

    Expert Tips

    • You can use chicken breast, or chicken thigh. If you are using chicken thigh meat, then the cooking time will be slightly high. 
    • You can use grated cheddar cheese, cheese cube, processed cheese or cheese slice. 
    • You can add as much green chillies as needed. 
    • White pepper is used so the colour is not altered. You can use black pepper if u don’t have white pepper.
    • If you don’t have oven, use a nonstick grill pan or non stick frying pan for cooking. Cook the kebab on low heat, so it cooks without getting too dark. 
    • Once chicken is cooked, brush top with melted butter or ghee. 

    Serving and Storage 

    You can enjoy murg malai kebab on its own with green chutney. Enjoy with garlic naan, kulcha or paratha. 

    Marinated chicken can be stored in fridge up to 2 to 3 days. Leftovers can be stored in fridge. Reheated in oven by grilling again. 

    FAQ

    1)What is malai kebab made of?

    Tender pieces of chicken is marinated in the above mentioned ingredients. Marinated chicken is skewered and cooked in a tandoor. The main flavouring for this kebab is cream, cardamom, nutmeg and kasuri methi leaves. The chicken marination is done with hung curd and cream, and cornstarch is used as binding agent which creates a silky outer coating. 

    2)Difference between Reshmi kebab and malai kebab?

    Even though reshmi kebab and malai kebab is same. Reshmi kebab has added cashews which create a rich coating.

    3)Is malai kebab healthy?

    Malai kebab has high amount of cream, butter added in them which can be rich and high in calories. So moderate consumption is recommended.

    4)Can I skip cheese in malai kebab?

    cheese creates a thick binding in the chicken which makes the coating adhere better.

    5)How to cook murg malai kebab in oven?

    Preheat the oven to grill mode 250 degree C. Place chicken in a foil lined baking tray and place the tray on top rack, Grill chicken for 8 mins. Now remove from oven and flip over, brush top with more marinade and grill again for 6 to 8 mins.

    6)How long should I cook chicken malai kebab?

    Murg malai kebab is cooked on high temperature in oven which makes the chicken cook faster. If you use chicken breast the cooking time will be very less than using chicken thighs. It is cooked in 250 degree C under grill mode.

    More Kebab Recipes to Try

    • Chicken Mince Kebab Recipe
    • Spatchcock Roast Chicken Recipe
    • Chicken Kebab Recipe
    • Seekh Kebab Recipe
    • KFC Chicken Recipe
    • Popcorn Chicken Recipe

    📖 Recipe Card

    Murgh Malai Kebab Recipe | Reshmi Kabab Recipe | Chicken Malai Kabab Recipe

    Murgh Malai Kebab Recipe, also known as Reshmi kebab or malai kebab with step by step pictures. Murgh Malai Kabab or Chicken Reshmi Kabab is made with boneless chicken breast that has been marinated in a juicy mixture of curd, cream, and spices before being grilled in the oven. It taste delicious with green chutney. It is a popular Indian kebab dish that can be found in almost any restaurant, flavours are similar to afghan chicken. In this blog post, learn how to make murg malai kebab with step by step pictures and video.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Marination Time: 2 hours hours
    Total Time: 2 hours hours 25 minutes minutes
    Servings: 6 servings
    Calories: 232kcal

    Equipment

    • Mixing Bowl
    • Blender
    • Grill pan or Nonstick Pan
    • Oven or OTG
    • Skewer and Foil

    Ingredients

    For Cooking Kebab

    • Ghee or Butter for brushing on top
    • Chat Masala for sprinkling on top

    For First Marination

    • ½ kg Boneless Chicken Breast cut into small pieces
    • 1 tsp White Pepper Powder
    • Salt to taste
    • 2 tsp Lemon juice

    For Grinding

    • 2 inch Ginger peeled and chopped
    • 3 no Green chillies
    • 10 cloves Garlic peeled

    Second Marination

    • ¼ cup Cheese grated
    • 4 tbsp Cream
    • ¼ cup Curd | Plain Yogurt
    • 4 tbsp Cornstarch
    • ½ tsp White Pepper Powder
    • 1 tsp Chaat masala
    • ⅛ tsp Ground Nutmeg
    • ¼ tsp Ground Cardamom
    • 1 tsp Garam masala powder
    • 1 tbsp Kasuri Methi Leaves
    • 2 tbsp Ghee
    • 2 tsp Lemon juice
    • Salt to taste

    Instructions

    • In a bowl mix together chicken with salt, white pepper, lemon juice and set this aside for 10 minutes.
    • In a blender add ginger, garlic, green chilli, and blend well. Take cheese in a bowl, Add in ginger, garlic and chilli paste and mash it well with spice powders. Add all the ingredients given for second marination. Mix well.
    • Pour this marinade over the chicken. Mix well and leave this to marinate overnight or at least 2 hours. Remove the chicken a hour before making from fridge so it comes to room temp. skewer the chicken, place it in a greased foil lined baking tray.
    • Preheat the oven to grill mode 250 degree C | 500 degree F. Place the tray on top rack, Grill chicken for 8 mins. Now remove from oven and flip over, brush top with more marinade and grill again for 6 to 8 mins.
    • Remove from oven. Now brush it with some ghee or butter and serve hot with a sprinkling of chat masala.

    Video

    YouTube video

    Notes

    • You can use chicken breast, or chicken thigh. If you are using chicken thigh meat, then the cooking time will be slightly high. 
    • You can use grated cheddar cheese, cheese cube, processed cheese or cheese slice. 
    • You can add as much green chillies as needed. 
    • White pepper is used so the colour is not altered. You can use black pepper if u don’t have white pepper.
    • If you don’t have oven, use a nonstick grill pan or non stick frying pan for cooking. Cook the kebab on low heat, so it cooks without getting too dark. 
    • Once chicken is cooked, brush top with melted butter or ghee. 

    Serving and Storage 

    You can enjoy murg malai kebab on its own with green chutney. Enjoy with garlic naan, kulcha or paratha. 
    Marinated chicken can be stored in fridge up to 2 to 3 days. Leftovers can be stored in fridge. Reheated in oven by grilling again. 

    Nutrition

    Serving: 1servings | Calories: 232kcal | Carbohydrates: 9g | Protein: 20g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 139mg | Potassium: 372mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    More Chicken Recipes to Try

    • Tan Tan Ramen Recipe
    • Garlic Tomato Chicken Roast Recipe
    • Chicken Club Sandwich Recipe
    • Chettinad Chicken Fry Recipe
    • Chicken Shepherds Pie Recipe
    • Onion Chicken Fry Recipe

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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Shilpi Bose

      at

      Thanks for visiting my blog, this particular recipe drew my attention, I like the detailed description with the photos, will come back again.

      Reply
    2. meenakshi

      at

      mam i have got sunflame OTG , WANT TO MAKE THIS BUT HAVE NOT understood broil method can you please explain this so that ican go ahead with this recpie.
      thanks

      Reply
    3. Aarthi

      at

      @meenakshi

      Congrats on buying a new OTG..OTG's are heated by a coil or element that are fixed in the top and bottom of the oven. If you want broil mode, you should set it accordingly so that the top element alone heats up.So that the chicken or whatever gets nice colour and turns crispy. If you are baking, you need to heat both the element so that the cake bakes evenly. there will be options in the oven to do this..Hope this helps you..Come back if need any more assitance..

      Reply
    4. meenakshi

      at

      hello mam ,tommorrow i am planning to make this but again two question have arised first the oven should be preheated with both elements if i want to make this only on broiling mode , secondly on which rack should the chicken tray be placed in OTG for broiling?
      thanks

      Reply
    5. Aarthi

      at

      @meenakshi

      Heat the grill element alone..

      Place the tray in the top most rack. But don't make the chicken to touch the element

      Reply
    6. Subha

      at

      wow i just love your recipies, What OTG do u have ? I am planning to but one. Thank you 🙂

      Reply
    7. Aarthi

      at

      @SubhaI used a koryo 19 liter OTG oven for making this.

      Reply
    8. Anonymous

      at

      can this be done in microwave grill mode ?

      Reply
    9. Aarthi

      at

      @AnonymousIt should have convection mode.

      Reply
    10. Sameeha Basith

      at

      Hi how should i grill this in a convection mode pls assist thank u.

      Reply
    11. Aarthi

      at

      @Sameeha BasithSame method, just set the oven to convection mode and cook.

      Reply
    12. pari

      at

      Hi,which cheese can we use?

      Reply
    13. Anonymous

      at

      Should i add baking powder n cardamom powder too like how it was mentioned in your other post about murg malai kabab or are they optional?
      Please reply

      Reply
    14. Aarthi

      at

      @paricheddar cheese, amul cheese slice or cube will be good

      Reply
    15. Aarthi

      at

      @Anonymousyes they are optional..but add cardamom if u need..it enhances the flavour.

      Reply
    16. Anonymous

      at

      Hi

      I have tried your many recipes. Infact i find your way of cooking and explaining are very understanding and easy. thanks for sharing.

      for this recipe i wanted to know that i dont have OTG, i have inalsa microwave. can you pls explain me how to cook in microwave.

      Reply
    17. Aarthi

      at

      @Anonymousif u have microwave convection mode then you can make this, or else u cannot.

      Reply
    18. Soumya Murali

      at

      Can you post a recipe of a dip for this kebab??

      Reply
    19. Anonymous

      at

      Hi Aarthi. The baking tray used here is made of cast iron? Or can u please guide me on how should I purchase it. Is it oven based... I would like to try this dish...

      Reply
    20. Aarthi

      at

      @AnonymousThe baking tray came with my oven

      Reply
    21. Rajani Menon

      at

      Hi aarti. Nice recipe. If making this in a microwave do I have to only use convection mode or will have to use grill option also.

      Reply
    22. Aarthi

      at

      @Rajani MenonU can bake it in convention mode, then grill them.

      Reply
    23. Anonymous

      at

      Hi, its sanju, I have BBQ unit, how do I grill reshmi kebab on it, with foil,?

      Reply
    24. Aarthi

      at

      @Anonymousyes u can grill them, place a foil as you said. or you can place the skewer directly over it

      Reply
    25. Anonymous

      at

      Hi! In the recipe u hv mentioned to do it in grill mode...later mention convection mode...which one will be more perfect for this revipe

      Reply
    26. Aarthi

      at

      @Anonymousgrill mode is perfect

      Reply
    27. Moon Jashnani

      at

      Can we cook in tawa

      Reply
    28. Aarthi

      at

      @Moon Jashnaniyes u can cook, but you have to cook it on a very low heat

      Reply
    29. Anonymous

      at

      Hi, I tried this recipe the other day and it took almost an hour for it to get grilled even though my chicken pieces were small. When I tasted it after 30 min, the chicken was cooked well inside, but the outer marinating covering was stil having that raw taste and had not dried also. Please help me how I can avoid grilling chicken for such a long time as the final result is that the chicken tastes good, but it is not juicy and is hard.

      Reply
    30. Aarthi

      at

      @Anonymousif you cook it too long then it will turn hard. Did you place the tray on the top rack and did you marinate it well

      Reply
    31. Jamila Inayat

      at

      Hii..i tried it n dey turned out to b amzng..my hubby loved it..kp posting such amzng recipes..waiting for more chicken recipes frm ur syde

      Reply
    32. V

      at

      Hi Aarti,
      I am planning to make this kebab for a lunch potluck ( for 3-5 american teachers) and we are a family of 3.So how much chicken should i use for all of us? There are 3 more starters being contributed by others for the potluck.kindly reply.

      Reply
    33. Aarthi

      at

      @Vuse around 1 kg of boness chicken

      Reply
    34. aisha

      at

      Is it possible to fry instead of grill? Plz help

      Reply
    35. Aarthi

      at

      @aishano i am not sure..frying is not suggested

      Reply
    36. aisha

      at

      The recipe is superb. Bt i am nt good vd grilling cn i shallow fry it? Plzzzz help

      Reply
    37. Aarthi

      at

      @aishano i dont think frying works. u have to grill them

      Reply
    38. sohail khan

      at

      Hi aarthi i tried this but it was a big mess... I preheated oven for 10 mins in convection mode.. Then baked chickn for 8 mins both sides.. And then grilled for 5 mins but the chicken was nt cooked from inside... Pls help

      Reply
    39. Aarthi

      at

      @sohail khanyou can increase the cooking time them. First bake it in high temp, then reduce the temp and bake for longer

      Reply
    40. Anonymous

      at

      I once had chicken malai tikka at a hotel while travelling, since then I'm in love with this thing and always wished to prepare it myself. The way you elaborated the things are very good and I sure make this good stuff at home and no wonder it works perfectly, thank you.

      Reply
    41. Rajesh Kumar

      at

      that looks so yummy.. good to see you get back to blogging slowly and steadily !!! thanku for this Chicken Malai Tikka Roll Recipe

      Reply
    42. Rekha Menon

      at

      Hi, I want to serve these kebabs at a party but not sure of the power situation. So was wondering if I can cook them ahead of time and just before serving, I cook it on a tava. Would it work?

      Reply
    43. Aarthi

      at

      @Rekha Menonyes it will work

      Reply
    44. Anonymous

      at

      What is the fresh cream you told here ?

      Reply
    45. Aarthi

      at

      @Anonymousit is amul cream..u can use whipping cream as well

      Reply
    46. Ayshwarya Singh

      at

      This is very delicious, i have to eat this item at my friend house its really amazing and beautiful in taste. thanks for sharing. chowringhee satya niketan menu

      Reply
    47. plasterers bristol

      at

      Wow these look soo good. Bet they taste amazing. Thanks for sharing this recipe.

      Simon

      Reply
    48. Anonymous

      at

      my whipping cream is non diary....can i use it

      Reply
    49. Husna Fathima

      at

      Mam can we soak the skewer in water for sometime to prevent burning while cooking the chicken.

      Reply
    50. Karen Pinto

      at

      Hi Aarthi... I made this today for our new year's party n as like all ur recipes this too turned out so well... I had a lil concern.. Will u please guide me how to make this in a microwave... I tried both grill n combi mode n then finally i gt the required result.

      Reply
    51. Dur-e-shehwar

      at

      Yummy. Easy and tasty. Thanks.

      Reply
    5 from 1 vote (1 rating without comment)

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