CHICKEN MALAI KABAB | CHICKEN MALAI KABAB WITHOUT OVEN | CHICKEN MALAI KABAB WITH OVEN

Chicken Malai Kabab | Chicken Malai Kabab Without Oven | Chicken Malai Kabab With Oven | Chicken Malai Tikka Kabab | Chicken Malai Kebab | Chicken Reshmi Kabab Recipe | Murgh Malai Kabab | Reshmi Kabab Recipe | Chicken Malai Tikka

Chicken Malai Kebab with Oven:

Ingredients:

Boneless Chicken - 500 gms (cut into 2” tikka pieces)

1st Marinade:
Ginger Garlic Paste- 3 tsp
Salt- 3/4 tsp
Lemon Juice- 2 tsp

2nd Marinade:
Hung Curd- 4 tbsp
Processed Cheese- 4 tbsp
Fresh Cream- 5-6 tbsp
Green Chillies, deseeded and crushed- 1.5 tsp (around 3 green chillies)
White Pepper Powder- 1/2 tsp
Green Cardamom powder- 3/4 tsp
Garam Masala Powder- 1/2 tsp
Nutmeg (Jaiphal) grated- 1/2 tsp
Salt- 1/4 tsp
Coriander Leaves, fine chopped- 1 tbsp

Other Ingredients:
Butter for basting. 4 tbsp


Preparation:

To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
You can use chicken tikka pieces or alternatively cut boneless chicken fillets into tikkas.
Wash and pat dry the boneless chicken fillets. Cut into 2” tikka shapes.
For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
To prepare the 2nd marinade, add all the ingredients specified above.
(For the cheese, you can use cream cheese, grated mozzarella or processed cheese)
Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
Set aside to marinate for 3-4 hours in the refrigerator.

Process:

Skewer the marinated chicken tikkas on a metal skewer 4 at a time.
Lay the skewers on a foil lined baking tray
Preheat the oven/OTG to 250 degrees C.
Slide in the tray in the top slot of the oven.
Roast for 10 mins at 250 degrees C. After 10 mins turn the chicken tikkas.
Roast for another 10 mins at 250 degrees C on the other side.
Remove and baste with melted butter.
Reduce the oven temperature to 200 degrees C.
Roast for 6-7 mins at 200 degrees C. Flip the chicken and continue basting with melted butter.
Finally roast for another 5 mins at 200 degrees. Remove the tray once the edges of the chicken are lightly charred.

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Chicken Malai Kebab without Oven:

Boneless chicken, cut into 2” tikka shapes- 500 gms

1st Marinade:
Garlic Paste- 3 tsp
Ginger Paste- 2 tsp
Black Pepper Powder- 1/4 tsp
Garam Masala Powder- 1 tsp
Salt- 1 tsp

2nd Marinade:
Processed Cheese (grated)- 1/2 cup
Hung Curd/Yoghurt- 3/4 cup
Thick Fresh Cream- 1/2 cup
Green Chilli Paste- 1 tsp
Nutmeg(Jaiphal) powder- 3/4 tsp
Green Cardamom( Elaichi) powder- 1 tsp
White Pepper Powder- 1/4 tsp
Salt- a pinch
Fine chopped Coriander leaves (Cilantro) - 1 tbsp

Ghee or clarified butter- 2 tbsp
Butter for basting

Preparation:

To prepare the hung curd, strain the water from the curd or plain yogurt using a strainer or cloth to have a thick curd without any water.
Wash and pat dry the boneless chicken pieces. Cut into 2” tikka shapes.
For the 1st marinade, add all the ingredients, mix well and set aside for 30 mins.
To prepare the 2nd marinade, start with grating the cheese in a glass bowl and then add all the other ingredients. Whisk everything together and then add the marinated chicken pieces. Mix everything well so that the chicken tikka pieces are well coated with the marinade.
Set aside to marinate for 4 hours in the refrigerator.

Process:

Soak the wooden skewer in water for 15 mins.
Skewer the chicken pieces onto the wooden sticks 4 at a time.
Heat a tawa or flat pan and add 2 tbsp of ghee.
Now place 4 skewered chicken sticks side by side and keep roasting on medium heat.
Keep turning it on all sides to cook uniformly. Keep basting with the ghee and the marinade and turn it for 12-15 mins.
Lastly baste it with some melted butter.





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