Chicken Malai Kabab Recipe | Afghan Murg Malai Tikka Kababs Recipe

Finally the wait for Chicken Kabab /Tikka post on my space is over. Tikka /Kabab is as well-known amongst Americans as Indians. And I personally have friends who love it so much, they make me take them to Indian restaurants whenever possible. My friends keep asking me...How come you have not published the famous Kabab recipe in your website?


Though, I would have made Chicken Malai Kabab /Murg Malai Tikka umpteen number of times and this recipe has been lying in my draft for quite some time without pics.Whenever I made these, they were devoured in no time :) I’ve been looking for a reason to make them again ever since, and they fit perfectly on our usual get-together with friends last weekend. This time I'm lucky enough to shoot some pics. Once you taste this dish you will know why photographing is a challenge! 

Well, There are many versions of this recipe floating around food blogs and I  have tried different version, but I personally choose this one because of lot of great flavor, and it is very delicious. I will have to probably post 3-4 versions from time to time. For now I'm posting this Afghani Murg Malai (Chicken) Kabab. I saw these yummy recipe here and then navigated to here. So I adapted and tried with my own magical touch :) Believe me it was a super hit here.


Succulent cubes of chicken pieces marinated with cream and spices and grilled or baked in a oven, then served with green chutney or sauce, is enough to tempt anyone on earth. All of the flavors of this simple marinade blend so perfectly together and compliment the chicken amazingly well. Sounds inviting, right? So why do you want to wait friends do give it a try. I'm sure you will like it and don't forget to share your feedback with me :)

Chicken Malai Kabab Recipe /Afghan Murgh Malai Kabab Recipe /Murg Malai Tikka Recipe

Preparation Time : 4 hrs
Cooking Time : 10 minutes
Serves : 4

Ingredients : 

First Marinade : 
Skinless Boneless Chicken Breast or Chicken Thigh : 1 lb /1/2 kg (cut in medium-small chunks)
Raw Papaya : one 1" piece (made into a paste)
Ginger Garlic Paste : 2 tsp
Lime Juice : 1 tbsp or ( you can substitute with vinegar : 1 tbsp)
Salt to taste

Second Marinate : 
Cashew nuts :  3 tbsp
Milk : 1/4 cup
Cheddar cheese : 2 tbsp (finely grated)
Cardamom Powder : 1/4 tsp  
Freshly Grounded Black Pepper Powder : 2 tsp
Freshly Grated Nutmeg : 1/4 tsp
Kasoori Methi : 1/4 tsp
Ground Cumin Powder /Jeera Powder : 1/2 tsp
Garam Masala Powder : 1 tsp
Eggs : 2 
Heavy Cream : 2 tbsp
Oil /Ghee /Butter : 1 tbsp
Salt to taste


How to Make Chicken Malai Kabab /Afghan Malai Murg Tikka :

1. Marinate the cleaned chicken chunks with all the ingredients listed above" 1st marinate" and keep it aside for half an hour to an hour.
2. Meanwhile, Soak the cashew nut with milk for 10-15 minutes and blend it until you get a smooth paste.
3. In another bowl, mix grated cheddar cheese, cardamom powder, salt, black pepper powder, garam masala powder, cumin seeds, kasoori methi along with cashew nuts milk paste.
4. Whisk the eggs and heavy cream. Mix till everything is well incorporated, giving a smooth paste.
5. Pour this mixture onto the marinated chicken and mix well, so that all chicken chunks are well coated with the paste.
6. Cover and leave it in refrigerator for 2-3 hours or overnight. (Note : More you marinate better the taste. For best result marinate overnight in the refrigerator; so that all the flavors will get into it.) Remove the chicken from the refrigerator at least 30 minutes before cooking.
7. Soak the bamboo skewers in water for 1/2 hrs or so. Take them out and wipe them and set it aside; This is to prevent the wooden skewers from being burn in oven or you can use metal skewers without soaking them in the water.
8. This chicken malai kabab may be grilled or roasted. To Grill : Preheat oven under grill mode. Arrange the chicken pieces on skewers and place it under grill them on one side for 6-8 minutes and turn them around and baste them with left out marinade and with oil /ghee /butter midway. Let it grill for another 6 minutes or until chicken is tender and charred (or) To Broil : Keep it at 450 degree F, broil high for 6-8 minutes, again turning the sides in between or until the juices run clear and there are little brown spots on the chicken cubes. Keep it aside for 5 minutes;  then serve and enjoy (or) If you don't prefer grilling, then you can bake.Place an aluminum foil on a baking tray, brush with oil and place the skewered chicken piece and bake for 10-15 minutes; take out the tray carefully using your oven mitts. Turn them over and baste it with marinade and with oil /ghee /butter using a brush or a spoon, return to oven and bake again for 10-15 minutes until the juices run clear and and there are little brown spots on the chicken cubes.Take out of the oven after 2-5 mins and let it cool slightly.
9. Serve with a green chutney, onion, and lemon wedge as appetizers or with flavored rice and enjoy!


Notes :
  • Temperature setting and cooking time may vary depending on oven, so adjust the timing accordingly.
  • Make sure to grate the cheese finely, because only then it will stick to the chicken.

Related Recipes : 
Tandoori Chicken

Until next time, Bon Appetit,
Sangeetha 

23 comments:

  1. oh my my, now this is super duper yummy chicken, i can have the whole set :)
    loving it!!!

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  2. Very tempting dish...im drooling here eishing to grab a stick....

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  3. Irresistible dish!!!Mouth watering clicks!!!

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  4. My mouth is watering here... Amazing clicks

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  5. Bookmarking this recipe Sangeetha..truly scrumptious..

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  6. wow ..it looks so fab ...lovely clicks

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  7. kothippikalle mole...kababs super ayittudu!

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  8. Nicely done and beautifully clicked!

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  9. Mouthwatering here, kabab looks highly inviting and full of flavours.

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  10. Anonymous10:26 PM

    Hi Sangeetha
    Please Add Pinterest Icon to your site , so we can Pin it in our PinBoards.
    thanks
    Tabitha

    ReplyDelete
    Replies
    1. Hi Tabitha, So good to have you here. Sure, will do that immediately.

      Cheers!
      Sangeetha

      Delete
    2. Done Tabitha :) Now can pin it!

      Have a great day!
      Sangeetha

      Delete
  11. Looks so delicious

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  12. I am drooling looking at the pics,,,

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  13. Amazing and incredible dish. Perfect party dish....

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  14. yummy looking kebabs. shud try ur version. bookmarked.

    ReplyDelete
    Replies
    1. Hi Sona, Hope you get to try this recipe soon. Don't forget to share your feedback.

      Cheers!
      Sangeetha

      Delete
  15. Thanks everyone for stoping by and taking time to drop lovely comments:)...try it, Im sure u will love it.

    Cheers!
    Sangeetha

    ReplyDelete
  16. Anonymous9:56 PM

    In step 3 u have mentioned jeers seeds instead of powder given in the ingredients section, have not mentioned about nutmeg powder and specified kasoori methi powder which is not there in the ingredients section. Could u pls rectify this in the recipe so that I can give it a try, thanks, an ardent kothiyavunu fan.

    ReplyDelete
    Replies
    1. Thanks a bunch for pointing out and sorry for any inconvenience.It's typo error, I have corrected it. Do try let me know how it turned out.Hope you like it!

      Happy cooking!
      Sangeetha

      Delete
  17. Thanks Sangeetha, indeed a wonderful recipe... N so easy... I substituted the cashews with tahini sauce n it was yum... Everybody relished it... Thanks again

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  18. You're welcome Jessica Pisu! ! I’m so glad to hear everybody enjoyed these and that they turned out so well for you! Thanks for returning to leave a comment! ! I’ll have to try it with tahini sauce sometime, thanks for the idea...I wouldn't have thought of myself.:)

    Cheers!
    Sangeetha

    ReplyDelete
  19. Wow this look delicious. My mouth is watering.

    ReplyDelete

It was wonderful having you here :-) Thanks for taking time to leave your feedback. Your words are my inspiration!

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