Reshmi Kabab Recipe | Chicken Malai Kabab
Reshmi kabab | Murgh malai kebab | Chicken malai kabab, a rich, creamy and insanely delicious kabab from the royal Mughlai cuisine.
Servings 4 people
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- I lb chicken thighs, cut into 2 inch cubes
First marinade:
- 4 garlic cloves
- 1 inch ginger
- 2-3 green chillies adjust as per spice tolerance
- 1/2 tsp nutmeg powder
- 1/2 tsp green cardamom powder
- 1/2 tsp white pepper powder, use black pepper if don't have white pepper
- Juice of 1 lemon
- Salt, to taste
Second marinade:
- 1/2 cup cream
- 1/4 cup greek yogurt hung curd
- 2 cheese cubes or 1/4 cup of any shredded cheese
- 3-4 tbsp roasted gram flour/ cornstarch for binding, or as required
- 1 tbsp oil/butter for basting
Instructions
- Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
- In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
- Next, add roasted gram flour, mix well again to form a smooth marinade.
- Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
- Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn't have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.