vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Murg Malai Kabab

Chicken pukhi Biryani

Chicken Pukhi Biryani

Chicken biryani cooked in the pukhi style of cooking the rice and chicken separately and ...

Khan Biryani

Khan Biryani

The Khan biryani is yet another elaborate and exotic rice delicacy made of marinated spic...

THUKPA

Thukpa

Thukpa is a popular soup in the northern Himalayan region of Nepal, Ladakhi Chicken Thukp...

Chinese Style Chicken Fry with Field Beans

Chinese Style Chicken Fry With Field Beans

This classic Soya Sauce Chicken fry with field beans is a delicious meal the whole family...

Satay Peanut Sauce

Satay Peanut Sauce

Satay peanut sauce in a blend of peanut crushed and added with shrimp paste spiced with c...

MASTER CLASS FESTIVE FAMILY BIRYANI

Master Class Festive Family Biryani

Masterclass festive family biryani is a special biryani dedicated to all families who lov...

Murg Malai Kabab Recipe, Pakoda , How To Make Murg Malai Kabab Recipe

Murg Malai Kabab, Chicken Malai Kabab are irresistible tender succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick yogurt, cream/malai, cheese, saffron, herbs & spices which adds an nice creaminess to the kababs.

Murg Malai Kabab or ChickenMalai Kabab, Truly a luscious lip smacking smooth creamy chicken kababs midly flavored with cheese, herbs & spices, yoghurt and grilled to... Read More..

About Recipe

Kodi pakodi, Chicken , Muragira mansa samuka

How to make Murg Malai Kabab

(89 ratings)
125 reviews so far
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Murg Malai Kabab
Author : Vahchef
Main Ingredient : Chicken
Servings : 2 persons
Published date : September 21, 2018


Ingredients used in Murg Malai Kabab
• Coriander leaves - 1 springs.
• Gr chilli - 1 numbers.
• Ginger garlic paste - 1 tea spoon.
• Salt - 1 pinch.
• Corn flour - 1 tablespoons.
• Oil - 1 tablespoons.
• Meat tenderizer ,or raw papaya paste - 1/4 tea spoon.
• Cardamom powder - 1/2 tea spoon.
• Pepper powder (black/white) - 1/2 tea spoon.
• Curd thick - 1 tablespoons.
• Cream - 1 tablespoons.
• Cheese - 2 tablespoons.
• Chicken breast - 1 lbs.
Method:
  • Cut chicken breast to bite size pieces and dry them with a paper towel and marinate with pepper powder, meat tenderizer, salt and squeezed ginger garlic paste along with chicken and keep in the fridge for 30 minutes.
  • For the marination preparation, second step is by making a paste of mozzarella cheese or using mascarpone cheese.
  • To it add curd ( thick ) or sour cream, cream, corn flour, chili and coriander paste, salt, oil, cardamom powder and mix well.
  • Marinate the chicken with this marination and put in the fridge for another hour.
  • Put on to skewer and place in the hottest possible setting on your oven, if possible on broil mode and cook for 10 minutes on each side till you see fine color on the kabab.

Serve hot with sprinkled chat masala and lime juice.






Cooking with images Cikana bhajjiya , Chicken , Koli bajji





Articles


Murg Malai Kabab or ChickenMalai Kabab, Truly a luscious lip smacking smooth creamy chicken kababs midly flavored with cheese, herbs & spices, yoghurt and grilled to perfection. Murg Malai kabab is apt for its name because the kabab just melts away into the mouth exploring the flavors and taste right through to give a euphoric heavenly experience.Unlike the Tandoori chicken or chicken tikkawhich makes a regular appearance in most of the Indian restaurants, Murg Malai kabab is little different and is served in its natural lightly yellowish brown golden color.
It is normally served in the appetizer section of any restaurant’s menu. Murg Malai Kabab are irresistible tender succulent and fragrant pieces of chicken that melts in your mouth as they are marinated in thick yogurt, cream/malai, cheese, saffron, herbs & spices which adds an nice creaminess to the kababs.
The Chicken tikka  malai kababs are a great party dish and would be truly enjoyed by one and all. Murg Malai kabab is a north Indian Mughlai non vegetarian dish. For preparing the dish you need to cut chicken breast to medium size pieces and dry them with paper towel and marinate with pepper powder, tenderizer, cardamom powder and squeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination.
The second step for marination is by making a paste of mozzarella cheese, add yoghurt ( thick ) or sour cream , corn flour, green chili and coriander paste, salt, oil, and mix well. Marinate the chicken with this marination and put in the fridge for another one hour.
Remove from fridge and put on to skewer and put in the hottest possible setting on your oven, if possible on broil mode and cook for 10 min on each side till you see fine color on the kababs. Serve hot with sprinkled chat masala or red chili sauce, onion slices and lime juice.
You can also serve with mint and coriander chutney as a dipping sauce. It is well liked by most of us and especially the kids. They would not resist from eating this awesomely yummy and tempting dish! Do remember that this is a healthy dish as you will grill them in the oven or tandoor hence would retain its nutrition values.
For this Cheese Chicken Kebab Cheese also been one of the ingredients consists of proteins and fat from milk. Cheese is valued for its portability, long life and high content of fat, protein, calcium and phosphorus. The calcium, protein and phosphorous in cheese may act to protect the tooth enamel and increases saliva flow, washing ways acids and sugars.


 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

noomi Posted on Thu Nov 09 2017

Question about terminology--What is "CHILI POWDER"

Reply 1 - Replies
profile image

INDO -superb Posted on Fri Aug 10 2012

I realy like this chef's reaction after tasting the food!

Reply 0 - Replies
profile image

INDO -superb Posted on Mon Aug 13 2012

LOL ahahahah epic!

Reply 0 - Replies
profile image

Immanuel Lawrence Posted on Sat Sep 08 2012

should we use seasoned or unseasoned Meat Tenderizer

Reply 0 - Replies
profile image

hallaqueen Posted on Sun Sep 09 2012

well.. meat tenderizer is challenge to find ... any subsitutes?

Reply 0 - Replies
profile image

arundatiseri Posted on Sun Sep 16 2012

VERY VERY TASTY YUMMYYYYYYYYYYYYYYYYYYY

Reply 0 - Replies
profile image

Gulzar rashidi Posted on Thu Sep 20 2012

HI CHEF , CAN YOU PLEASE TELL ME WHAT IS MEAT TENDER ? THANKS

Reply 0 - Replies
profile image

MattDauria Posted on Thu Sep 27 2012

Meat Tenderizer Powder

Reply 0 - Replies
profile image

RAGINI MURALI Posted on Fri Oct 12 2012

I tried out this recipe.. it was amazingly good... literally melting in the mouth.. .. thanks a ton for sharing the recipe

Reply 0 - Replies
profile image

Kareena Nair Posted on Wed Nov 07 2012

This guy is FANTASTIC

Reply 0 - Replies
profile image

MrSunny281 Posted on Sat Nov 24 2012

yeah man... shake it!!!

Reply 0 - Replies
profile image

Sultan Mohammed Posted on Sun Nov 25 2012

awesome.....!

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter