Chicken Malai Kebab & Pudina Chutney

Chicken Malai Kebab is a creamy chicken kebab adapted from the Mughlai cuisine. The kebab has a rich creamy taste along with earthy and aromatic flavours. It makes a great dish to serve for parties or enjoy a delicious meal with your family, chutney, herbed garlic bread, and a chilled salad for a simple dinner. Please like and share my recipe. The Video link is given below: Video link https://youtu.be/9LDbC-Os8v4 Enjoy !

These melt in mouth Murgh Malai Kebab is dunked in a white marination of fresh cream, hung yogurt and cheese spread, with the addition of ginger- garlic-green chilli paste, further seasoned with some spice powders like nutmeg and cardamom lending their earthy notes to this royal dish.

 

Normally, these kebabs are made in tandoor over charcoal, however I have chosen a khadhai or frying pan method

 

Serve Murgh Malai Kebab Recipe as an appetizer along with Pudina Dahi Chutney and Lacha pyaz.

 

Cuisine: Mughlai

Course: Appetizer

Diet: Non Vegeterian

Prep in : 150 M

Cooks in : 20 M

Total in : 170 M

Makes: 4 Servings

 

Ingredients

·        400 grams Boneless chicken, cut cubes

1 tbsp oil for roasting

 

To be ground into paste

·        2 inch Ginger

·        8 cloves Garlic

·        2 Green Chillies

 

Ingredients for the marination

·        2 tbsp Fresh cream

·        2 tbsp Hung Curd (Greek Yogurt)

·        Half tsp Cardamom (Elaichi) Pods/Seeds

·        1 tsp Garam masala powder

·        Half tsp Nutmeg powder

·        1 tsp Kasuri Methi (Dried Fenugreek Leaves)

·        2 whole red chilli

·        1 tbsp Lemon juice

·        1 tbsp Corn flour

·        Salt, white pepper and red chilli powder as per taste

·        Butter (Salted), for basting

 

Chicken Malai Kebab

 

1.   To begin making the Chicken Malai Kebab, prep all the ingredients for the marinade and keep it ready. Wash and pat dry the chicken too and set aside. 

2.   Make a paste of the ginger, garlic and green chillies.

3.   To marinate the chicken, in a large mixing bowl, combine the fresh cream, hung curd, cream cheese, salt, ginger garlic and green chilli paste, garam masala powder, cardamom powder, nutmeg powder, white pepper powder, lemon juice, corn flour and kasuri methi. Mix well. 

4.   Add in the boneless chicken cubes and mix well until the chicken is evenly coated. Cover the bowl and set aside the Murgh Malai Kebab to marinate for a minimum of 3 hours. You can also refrigerate it for a longer time. 

 

Put the kadhai on low flame and add oil. When the oil is heated add the marinated chicken to the oil to cook.

5.   Then add half cup of water and cover the pan

Cook it on medium flame till the chicken is tender and then roast it.  When the chicken is roasting add whole red chilli.

6.   With it add cumin powder, all spices, black pepper.

7.   Add green chilli, some chopped ginger, coriander and lemon juice and set it to simmer.

8.   Lastly set it on a dish and garnish it with chopped ginger and coriander and serve.

9.   Serve hot Murgh Malai Kebab as an appetizer along with Pudina Dahi Chutney Recipe Dip and Lacha Pyaz Recipe

 

Cilantro Mint Chutney

This cilantro mint chutney is an easy versatile chutney recipe made with four ingredients namely fresh mint leaves, coriander leaves, green chillies and ginger.

 

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

 Cuisine: Indian

Course: Side Dish

Diet: Vegan

 

Ingredients

·        1 cup chopped cilantro (coriander leaves)

·        1 cup chopped mint leaves

·        1 tsp chopped green chillies or serrano pepper

·        Half inch ginger – peeled and roughly chopped

·        1 tsp cumin powder – optional

·        1 tsp lemon juice – optional

·        Salt or black salt or edible rock salt, as required

·        3 to 4 tbsp water as required for blending

Method:

·        Pluck the leaves and tender stems from the coriander bunch. 

·        Also pluck mint leaves from their stems. Make sure to use only mint leaves and not stems as the chutney can get bitter if stems are used. 

·        Rinse the coriander and mint leaves very well in a colander or strainer with water. Drain all the water.

·        Roughly chop them. Keep the other ingredients required for the chutney also aside.  

Method of Cilantro Mint Chutney

·        In a mixer-grinder or blender, take all of the chutney ingredients. Add 3 to 4 tablespoons water and blend or grind to a smooth and fine consistency. Make sure there are no chunks of any ingredient in the chutney.

·        Transfer the chutney to a small bowl or jar. Use as needed. If storing keep in an airtight container in the refrigerator for 3 to 4 days.

Serving Suggestions

·        You can serve this chutney as a dipping sauce with various pakora, samosa, kachori, vada varieties etc.

·        You can also use it to make spicy sandwiches. Simply make a thick chutney by adding less water and use it as a spread on the sandwiches.