By Ujjainee Roy
November 7, 2024
Malai kebabs are an indulgent, melt-in-the-mouth Indian appetizer known for their creamy, succulent texture and rich flavor profile. Originally inspired by Mughlai cuisine, they have become a staple at Indian gatherings and festive meals. These kebabs are typically made with boneless chicken, marinated in a blend of yogurt, fresh cream, cheese, and subtle spices, giving them their signature “malai” or creamy consistency.
– 500g boneless chicken (cut into small pieces) – 1/4 cup yogurt (hung curd for thicker texture) – 1/4 cup fresh cream – 2 tbsp grated cheese (mozzarella or processed) – 1 tbsp ginger-garlic paste – 1 green chili, finely chopped – 1/2 tsp garam masala – 1/2 tsp white pepper – 1 tbsp lemon juice – 1 tbsp cornstarch or gram flour (for binding)
In a large mixing bowl, combine yogurt, fresh cream, grated cheese, ginger-garlic paste, green chili, garam masala, white pepper powder, lemon juice, and salt. Mix until smooth.
Add the chicken pieces to the marinade, coating them well. Add cornstarch or gram flour for binding and to enhance the creaminess. Cover and refrigerate for at least 1-2 hours, or overnight for best results. Thread the marinated chicken pieces onto skewers. Preheat the grill, oven, or tandoor to a medium-high heat.
Add the chicken pieces to the marinade, coating them well. Add cornstarch or gram flour for binding and to enhance the creaminess. Cover and refrigerate for at least 1-2 hours, or overnight for best results. Thread the marinated chicken pieces onto skewers. Preheat the grill, oven, or tandoor to a medium-high heat.
Grill the kebabs for 10-15 minutes, turning them occasionally and basting with butter or oil for an extra tender texture and golden finish. Once done, sprinkle with fresh coriander and serve hot with mint chutney or a tangy yogurt dip.