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Chicken Malai Kebab

Chicken Malai Kebab
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Chicken Malai Kebab Recipe, How To Make Chicken Malai Kebab Recipe

How to makeChicken Malai Kebab?How to cookChicken Malai Kebab?Learn the recipeChicken Malai Kebabby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Chicken Malai Kebab

(1 ratings)
1 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Chicken Malai Kebab
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 05, 2016


Ingredients used in Chicken Malai Kebab
• Coriander, ground - 4 teaspoons.
• Green chilies, finely chopped - 2 numbers.
• Cheddar cheese, grated - 1/4 cup.
• Egg - 1 numbers.
• Salt - to taste.
• White pepper, finely ground - 1 teaspoons.
• Garlic paste - 7 teaspoons.
• Ginger paste - 3 tablespoons.
• Boneless chicken, cut into strips - 2 lbs.
• Cream - 1/2 cup.
• Mace, ground - 1/2 teaspoons.
• Nutmeg, ground - 1/2 teaspoons.
• Cornstarch - 1 tablespoons.
Method:
  1. If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they donrsquo;t splinter or burn on you.
  2. Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute.
  3. Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours.
  4. Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
  5. Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions.
  6. If you are using the rotisserie, you may roast them until they are done.
  7. If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.





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vahuser Posted on Fri Feb 04 2011

Simply DELICIOUS !!! Pls upload video of this recepie as soon as possible.

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