Murgh Malai Kebab

சிக்கன் கபாப் (Murgh Malai Kebab)

Murgh malai kebab belongs to Mughlai cuisine and are normally served as starters in restaurants. These kebabs are made with cheese, cream, thick yogurt and spices. Murg malai kebab chicken also called as Reshmi kebab.

Ingredients for Murgh Malai Kebab

Boneless chicken – 1/2 kg – cut into small pieces
White pepper powder – 1 tsp
Salt as needed
Butter for brushing on top

For Marination

Ginger garlic paste – 1 tbs
Green chilli – 3
Cilantro – 1/4 cup
Fresh cream – 2 tbs
Cheese – 1/2 cup (shredded)
Curd – 2 tbs
Corn flour – 4 tbs
Salt as needed

Directions

Pre-Preparation

Add chicken, white pepper powder and salt in a bowl.
Mix everything well and set aside for 10 minutes.

Marination

Add cilantro, green chilli and ginger garlic paste into a blender jar.
Blend the ingredients into fine paste.
Now add shredded cheese and blend again.
Transfer the blended mix to the mixing bowl.
Also add fresh cream and curd in the mixing bowl and mix well.
Finally add corn starch little by little and mix well.
Make sure to coat chicken with the mixture all over it.
Marinate the chicken overnight in refrigerator or up to 6 hours.

Grill Kebab

Preheat the oven to 250°F (or 120°C).
Insert chicken into skewers and place into preheated oven.
Cook the chicken for 8 minutes in grill mode.
Brush the chicken with butter after 8 minutes.
Flip the skewers and cook for another 8 minutes.
Now the color starts to change.
Take out the chicken and let it cool down.
Murgh malai kebab ready.
Serve the Reshmi chicken.