These creamy kebabs commonly prepared with boneless chicken breasts are flavoured with spices, herbs, cheese and yogurt. They are marinated with a ground creamy paste for a couple of hours, then skewered onto wooden sticks. Either cooked in a tandoor, broiled in the oven or grilled on the barbecue.
I have used chicken thighs as dark meat is more flavourful, juicier and economical. They were served garnished with a sprinkle of chaat masala and lemon wedges. These kebabs are just divine, succulent and they literally melt in your mouth. Mildly spiced and creamy with cheese makes them appealing to children. A great appetizer for a get-together or children’s party. The chicken pieces can be marinated and skewered in advance. Broiled or grilled in minutes just before serving.
If you want a creamier look, use less herbs or skip them. Now you can enjoy these royal kebabs in the comfort of your very own home.
Murgh Malai Kebab
(Serves 8)
You will need 24 wooden skewers
Ingredients:
12 boneless chicken thighs
1/2 teaspoon pepper powder
1/4 teaspoon cardamom powder
1/4 cup olive oil
juice of one lemon
1 tablespoon chaat masala (for garnishing)
salt
Grind to a paste
5 long green chillies
4 large cloves of garlic
1” piece of ginger
1/2 cup yogurt
1/2 cup mozzarella cheese or cheese of your choice
1 teaspoon cumin seeds
handful coriander leaves
2 sprigs of mint leaves
Method:
Soak wooden skewers in warm water for 30 minutes.
Wash and pat dry boneless chicken thighs. (The thighs are kept whole to retain juiciness.) Apply the ground paste to the chicken thighs along with salt, pepper powder, cardamom powder, olive oil and lemon juice. Refrigerate and marinate for two hours or more.
Skewer chicken thighs onto two wooden sticks at a time.
Set the oven to broil mode.
Line a baking tray with silver foil and broil chicken till cooked and brown on one side. Turn skewers and brown the other side, around 5 minutes on each side.
Sprinkle a little chaat masala over chicken and serve with lemon wedges.
Note:
(Serves 8)
You will need 24 wooden skewers
Ingredients:
12 boneless chicken thighs
1/2 teaspoon pepper powder
1/4 teaspoon cardamom powder
1/4 cup olive oil
juice of one lemon
1 tablespoon chaat masala (for garnishing)
salt
Grind to a paste
5 long green chillies
4 large cloves of garlic
1” piece of ginger
1/2 cup yogurt
1/2 cup mozzarella cheese or cheese of your choice
1 teaspoon cumin seeds
handful coriander leaves
2 sprigs of mint leaves
Method:
Soak wooden skewers in warm water for 30 minutes.
Wash and pat dry boneless chicken thighs. (The thighs are kept whole to retain juiciness.) Apply the ground paste to the chicken thighs along with salt, pepper powder, cardamom powder, olive oil and lemon juice. Refrigerate and marinate for two hours or more.
Skewer chicken thighs onto two wooden sticks at a time.
Set the oven to broil mode.
Line a baking tray with silver foil and broil chicken till cooked and brown on one side. Turn skewers and brown the other side, around 5 minutes on each side.
Sprinkle a little chaat masala over chicken and serve with lemon wedges.
Note:
- Adjust spiciness (green chillies) according to your taste or especially when serving kebabs to kids.
- For a creamier look, use less herbs or skip them.
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