Murgh Malai Kebab

Why have Abs when you can have Kebabs

What is the first thing that you look for in the menu when you are in a Mughlai restaurant or a Multi-cuisine restaurant? For me, it’s definitely Kebabs. I can eat just Kebabs and be as satisfied as a child with a bag full of candies. I love anything from the spicy Tandoori Chicken to the mild and creamy Malai Kebab.

I’ve been cooking a lot of Kebabs lately and most of it has been on the hotter side. But just a few days back, I decided to make something milder and so went looking for recipes online. Found so many recipes but none of them really felt right. So what I did, like always, took inspiration from the recipes that stood out and put them together. The end result- MOUTH WATERING, CREAMY, SUCCULENT KEBABS.

I hope you guys like this recipe as much as we do.

Ps. My husband loved it so much that this is the second time I’m making it for him in just 2 days.

INGREDIENTS:

3 Chicken breasts cut into Cubes

3 tbsp Yoghurt

4 tbsp Thick/ Fresh cream

1/2 tsp Cardamom powder

1 tsp Lemon juice

1 tsp Pepper Powder

2-3 Green chilies finely chopped

coriander leaves finely chopped

1/2 tsp Ginger Garlic Paste

2 tbsp Ghee

1 tbsp Rosewater

1 tbsp raw Papaya paste (Optional)

Salt to taste

NOTE:

*The longer you marinate the chicken, the better

*Do not overcook the chicken. You don’t want dry kebabs.

*Adding raw papaya paste will tenderize the chicken further.

*You can fry the chicken cubes by putting them into skewers

METHOD:

Marinate chicken with the above-mentioned ingredients for a minimum of 3 hours.

In a pan heat 2 tbsp ghee and add the marinated chicken in batches with the marinade and cook well till the chicken is no longer pink in the center. After frying, separate the cooked marinade from ghee and rub over the cooked chicken for extra flavour.