Best Ever Chicken Malai Kebabs

Chicken Malai Kebab

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!

Chicken Malai Kebab

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:

Best Ever Malai Chicken Kebabs

Yield: 3-4 servings

Ingredients

  • 6 pieces Skinless and boneless Chicken Thighs
  • First Marinade
  • 3 teaspoons ginger garlic green chili paste
  • Juice from one lime
  • Salt to taste
  • Second Marinade
  • 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)

Instructions

  1. Cut each chicken thigh in 3 strips and marinade them with the first marinade ingredients.
  2. Set this aside until you get the ingredients for the second marinade ready.
  3. In a small cup or a bowl soak the cashew nuts in milk for about 15 minutes. Then grind them into a paste.
  4. Then, blend all the other second marinade ingredients together with the cashew paste until it forms a smooth paste.
  5. 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.
  6. Take the chicken out from the refrigerator 30 minutes before cooking.
  7. Soak bamboo skewers in water for at least 30 minutes.
  8. Preheat the oven to 400 F.
  9. Line a large baking tray with heavy duty aluminium foil (or two layers of foil) and set the grilling rack over it.
  10. Meanwhile, skewer the chicken pieces onto the skewers and place them on the grill rack that has been set over the baking tray.
  11. Bake for 25 minutes, turning the kebabs after 15 minutes.
  12. Then set your oven to broil and broil on high for 2 minutes.
  13. Serve with cilantro chutney, onion slices & lemon wedges and enjoy the kebabs!

Notes

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.

http://www.confusedbawarchis.com/2014/09/19/best-ever-chicken-malai-kebabs/

Chicken Malai Kebab

Chicken Malai Kebab

5.00 avg. rating (97% score) - 2 votes

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25 Comments:

  1. Pingback: Chicken Malai Kebab Naan Wraps

  2. They look absolutely delicious.
    One question.. Could you suggest temp settings if i want to make it in a convection mode in microwave?

    • Hi Shefali. I apologize for the late reply. We haven’t really made these in the microwave and don’t use the microwave for anything but reheating so I am afraid you’ll have to just try something that sounds right. The microwave manual should have something in relation to cooking times and temp for chicken.

  3. You have so many great flavors here! Delicious!

  4. Gorgeous work there Guys. Have never seen cheese being used before in the malai kebabs so assuming that it’s your twist and what a fab twist….excellent .

    • Oh! How I wish we could take credit for the cheese, Sonal. I have to admit this was a combination of ingredients from the few recipes I read. :/ Nevertheless, awesome! 😀 The magic is in marinating it for a long time and getting the baking/ cooking time on the chicken right.

  5. Whoa, those malai kebab do look like the best ever! You have me craving some right now 🙂 Gorgeous pics & presentation!

  6. These kebabs look incredibly delicious and full of yummy flavours. Great recipe!

  7. Your kebabs sound heavenly and I totally believe that they are the best. I am bookmarking them and plan to make them for a little party that I have coming up! Thanks so much for this! 😀

  8. Love this! Sounds delicious! Mouth watering! Saving this to try!

  9. My days, I’m absolutely ready for this right now! DELICIOUS!

  10. These look fantastic. What wonderful flavors!!

  11. Wow – you both have seriously outdone yourselves with this one – the styling and the photos are absolutely superb – and the recipe sounds fantastic. I can almost taste this – in fact I wish I was tasting it!! Fabulous work CeeBees – Happy Fiesta Friday to you both xx

  12. Pingback: Meals with Mom | Fiesta Friday #34 | The Novice Gardener

  13. With both marinades that chicken has to be super tasty. Wonderful combination of ingredients.