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.
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 teaspoon White Pepper Powder
- Salt to taste
- 2 teaspoon 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 tablespoon Cream
- ¼ cup Curd | Plain Yogurt
- 4 tablespoon Cornstarch
- ½ teaspoon White Pepper Powder
- 1 teaspoon Chaat masala
- ⅛ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Cardamom
- 1 teaspoon Garam masala powder
- 1 tablespoon Kasuri Methi Leaves
- 2 tablespoon Ghee
- 2 teaspoon 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
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: 1servingsCalories: 232kcalCarbohydrates: 9gProtein: 20gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 83mgSodium: 139mgPotassium: 372mgFiber: 0.5gSugar: 1gVitamin A: 230IUVitamin C: 4mgCalcium: 68mgIron: 1mg
Tried this recipe?Let us know how it was!