Murg Malai Kebab Recipe (Reshmi Kebab)
Serve these kebabs hot, with mint chutney and shredded cabbage
Chicken Malai Kabab are also known as Reshmi Kebabs. These kebabs belong to Mughlai cuisine and are normally served as starters in restaurants. These kebabs are made with cheese, cream, thick yogurt and spices. They just melt in mouth and tastes delicious. Normally, these kebabs are made in tandoor over charcoal. But you can also make them in the oven, as in this recipe I tried.
You can serve these Murg Malai kebabs for parties as starters. Just prepare the marinade and apply to chicken and keep it in the fridge. Just before the party, grill or broil. Serve these kebabs hot with mint chutney and shredded cabbage. It gets grilled in just 20 Minutes and is apt to serve for party as appetizers. You can serve these Murg Malai Kebab Recipe (Reshmi Kebab) as a side dish with Chicken Biryani.
Here are few more Mughlai delicacies
- 300 grams Boneless chicken , breasts For 1st Marination:
- 2 teaspoon Black pepper powder
- 2 tablespoon Ginger Garlic Paste
- 1 tablespoon Lemon juice
- 1/2 tablespoon Salt For 2nd Marination:
- 3 tablespoon Mozzarella cheese , grated
- 1 tablespoon Corn flour
- 2 Green Chillies
- 2 cloves Garlic
- 4 tablespoon Coriander (Dhania) Leaves , chopped
- 2 Cardamom (Elaichi) Pods/Seeds , peeled and crushed
- 1 tablespoon Garlic powder
- 2 tablespoon Hung Curd (Greek Yogurt)
- 2 tablespoon Fresh cream
- 2 tablespoon Sunflower Oil
- Salt , to taste
How to make Murg Malai Kebab Recipe (Reshmi Kebab)
To prepare Murg Malai Kebab Recipe (Reshmi Kebab), wash the chicken pieces and cut them into bite sized pieces.
Marinate them by applying the ingredients mentioned in 1st marinade (black pepper powder,ginger garlic paste, lemon juice and salt).
Keep them in fridge for 30 minutes.
Add coriander leaves, green chillies and garlic pods to a mixer and make a thin paste without adding any water.
To a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, garlic powder, coriander and green chilli paste from mixer, corn flour and oil. Mix well.
Pour this cheesy creamy marinade on the chicken pieces ensuring that the chicken pieces are completely covered. Add salt to taste and mix well.
Again keep the chicken coated with creamy cheesy marinade is fridge for at least 2 hours.
Meanwhile soak the skewers for 2 hours in water.
After 2 hours, start putting the chicken pieces on skewers ensuring that maximum meat is on the upper side of the skewer.
You can add 2 to 3 chicken pieces on the skewers depending on the size of the kebabs.
Pre-heat the oven in broil more for 10 minutes at 230 C.
Line the baking tray with aluminium foil and place the chicken loaded skewers on the baking tray by keeping enough space in between them.
Apply melted butter on the chicken pieces using a basting brush. Keep the baking tray inside the oven and broil for 15 minutes at 230 C.
After 15 minutes, take out the baking tray carefully and flip the chicken pieces.
Again apply butter using a basting brush and broil the chicken at same temperature for 10 minutes.
Serve Murg Malai Kebab Recipe (Reshmi Kebab) with pudina chutney and Chicken Biryani.