Chicken Malai Kebab
Indulge in the melt-in-your-mouth goodness of Chicken Malai Kebab, a delicately spiced and creamy Indian appetizer that's perfect for any occasion. This recipe features tender boneless chicken marinated in a luxurious blend of thick yogurt, fresh cream, and a luscious cashew paste, infused with aromatic cardamom and a hint of heat from green chilies. Perfectly grilled or baked to smoky perfection, these kebabs are basted with butter for an irresistibly juicy and flavorful bite. They make an elegant starter when paired with mint chutney, lemon wedges, and crisp onion slices. Ready in just 35 minutes (excluding marination), this recipe is your go-to for a restaurant-style experience at home. Ideal for both cozy dinners and festive gatherings, Chicken Malai Kebab is a crowd-pleaser you simply can’t resist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless chicken (thighs or breast)
- 3 tablespoons Thick yogurt
- 2 tablespoons Fresh cream
- 10 pieces Cashews
- 2 tablespoons Milk
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies (finely chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon White pepper powder
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Salt
- 2 tablespoons Butter or oil (for grilling)
Instructions
Cut the boneless chicken into bite-sized pieces and set aside in a large bowl.
Soak the cashews in warm milk for 10 minutes, then blend into a smooth paste using a blender or mortar and pestle.
In the bowl with the chicken, add the thick yogurt, fresh cream, cashew paste, ginger-garlic paste, chopped green chilies, lemon juice, white pepper powder, cardamom powder, and salt.
Mix the chicken thoroughly with the marinade to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for better flavor.
When ready to cook, preheat your grill or oven to 200°C (390°F). If using skewers, soak wooden skewers in water for 20 minutes to prevent burning.
Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece. Alternatively, you can cook the pieces directly on a grilling tray.
Place the skewered chicken on the grill or in the oven. Brush with butter or oil and cook for about 15-20 minutes, flipping the skewers halfway through and basting with butter to ensure the chicken remains juicy.
Once the chicken is cooked through with a slightly charred and smoky appearance, remove from the grill or oven.
Serve hot with mint chutney, lemon wedges, and thinly sliced onions.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 2785 mg | 121% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 7.6 g | ||
| Protein | 162.8 g | 326% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
