Do you remember our post where we mentioned the best chicken kebabs we ever made? No? Here this one.
So we did make the Best. Malai. Chicken. Kebabs. Ever. Beating our own drums but it’s true, you’d agree if you had them. You know how much we love our kebabs and miss having authentic ones here in Cincinnati. So we took it upon ourselves to make some flavorful, melt-in-your-mouths kind kebabs and that too in our trusty oven. You don’t need an outdoor grill or a tandoor which of course would be good to have, but an oven will do the work just fine!
All the magic is in the marinade, it has to be.. with all the yoghurt, cream, cashews, herbs and spices, it couldn’t get better. All you FF party goers, please help yourselves!
Here is how we made these succulent and creamy kebabs:
- 6 pieces Skinless and boneless Chicken Thighs
- 3 teaspoons ginger garlic green chili paste
- Juice from one lime
- Salt to taste
- ½ cup cashew nuts
- ¼ cup milk
- ½ cup yogurt
- 2 tablespoons heavy cream
- 1 tablespoon grated cheese (any soft cheese would do, we used havarti)
- 2 teaspoons cardamom powder
- 2 teaspoons freshly ground black pepper
- ½ teaspoon ground nutmeg
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- 1 1/2 teaspoon garam masala powder
- ½ teaspoon ground cumin
- A small handful fresh cilantro
- Salt to taste (start with about a teaspoon)
- Cut each chicken thigh in 3 strips and marinade them with the first marinade ingredients.
- Set this aside until you get the ingredients for the second marinade ready.
- In a small cup or a bowl soak the cashew nuts in milk for about 15 minutes. Then grind them into a paste.
- Then, blend all the other second marinade ingredients together with the cashew paste until it forms a smooth paste.
- Pour this mix into the marinated chicken coating each piece well. Cover with plastic wrap and allow to marinate at least for 4 hours (or even longer) in the refrigerator. We marinated the chicken for 24 hours.
- Take the chicken out from the refrigerator 30 minutes before cooking.
- Soak bamboo skewers in water for at least 30 minutes.
- Preheat the oven to 400 F.
- Line a large baking tray with heavy duty aluminium foil (or two layers of foil) and set the grilling rack over it.
- Meanwhile, skewer the chicken pieces onto the skewers and place them on the grill rack that has been set over the baking tray.
- Bake for 25 minutes, turning the kebabs after 15 minutes.
- Then set your oven to broil and broil on high for 2 minutes.
- Serve with cilantro chutney, onion slices & lemon wedges and enjoy the kebabs!
1. You may use chicken breast pieces instead of thighs. Chicken thighs are juicier and remain moist even after cooking.
2. The marinade that is left over after skewering the chicken can be cooked and used as a gravy. Make sure to boil the marinade well and on high heat for about 20 minutes before using it as a gravy. While it is boiling, stir this occasionally. It will reduce in amount and splutter a lot, but allow it to boil on high heat. You could use a wire mesh to cover it.