Best Chicken Malai Kebab Recipes

RESHMI KABAB | CHICKEN MALAI KABAB

Steps:

• Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
• In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
• Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
• Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
• Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
• Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
• Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
• The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
• Serve chicken malai kababs with mint chutney.

CHICKEN MALAI KEBAB

Steps:

• If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they don't splinter or burn on you.
• Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute.
• Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours.
• Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
• Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions.
• If you are using the rotisserie, you may roast them until they are done.
• If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.

MURG MALAI KEBAB

Steps:

• Slice each breast crosswise into 8 pieces. Place in a bowl and massage with the garlic, ginger, vinegar and salt. Set aside 20 minutes. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper. Add the chicken and mix well. Cover and refrigerate 4 hours.
• Lay 4 of the chicken slices side by side on a cutting board. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center. Slip a second skewer into the 4 slices parallel to the first. Repeat with the rest of the chicken.
• Heat an oven to 400 degrees. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade. Bake about 15 minutes, turning once, until cooked through. Sprinkle with lemon juice and chat masala or salt and pepper.