Prep Time: 20 mins I Marinating Time: 3 hrs/Overnight for best results I Cooking Time: 30-40 mins I Serve: 3 - 4
Chicken Malai Seekh Kebab is a creamy chicken appetizer adapted from Mughal Cuisine. This Kebab has rich creamy taste along with earthy and aromatic flavours. These mouth melting murgh malai kebabs is dunked in a marination of fresh cream, hung yogurt, grated cheese with the addition of ginger & garlic paste further seasoned with some spice powders like nutmeg and cardamom which makes it a complete royal dish. These kebabs can be prepared over charcoal tandoor, OTG and can also be pan fried on a iron cast grill pan. They are best paired with Garlic Naan, Dahi Pudina Chutney and some pickled onions:)
Ingredients :-
For Marinating :-
1 Kg/1.1 lb. Boneless Chicken Cubes (cut into 2 inch thickness, washed & pat-dry)
1 inch Ginger (grated)
10-12 Garlic Cloves (minced)
2 tsp. Lime Juice
¼ cup/50 g. Curd/Yogurt
½ cup/120 g. Heavy Cream
100 g. Cheese Block (grated)
⅛ tsp. Nutmeg Powder
1.5 tsp Smoked Paprika Powder
1 tsp. Black Pepper Powder
½ tsp. White Pepper Powder
½ tsp. Garam Masala Powder
Salt to taste
2 tsp. Cornflour/Cornstarch
2 tbsp. Melted Butter - Salted (divided)
Process :-
In a large bowl add chicken + all the ingredients mentioned under the marinating Ingredients list to the bowl. Mix well until all the chicken pieces are well coated. Cover it and set aside for at least 3 hours or overnight for the best results
After 3 hrs/overnight remove the lid/cling film, mix the kebab mixture again and set aside
Thread the marinated chicken pieces to the skewers one by one. You can thread upto 6-7 chicken pieces on one skewer depending upon the length of the skewer. Once done set aside
Heat a non-stick pan and grease the pan with melted butter. Place the skewers on a preheated pan one by one (do not overcrowd). Drizzle the melted butter on the kebabs and cook for 5-7 mins on low flame
Flip over, apply the butter again and cook the other side for another 5-7 mins on low flame
Flip the kebabs in regular intervals to avoid burning. Once completely cooked & turns light golden in colour, dish out the kebabs onto a plate and set aside
Similarly, prepare the remaining kebabs and serve hot!
Time to Taste:)
Serve with some fresh tomato & peanut salad & dip of your choice