Tender, melt-in-your-mouth chicken kebabs marinated in a creamy blend of yogurt, cheese, and mild spices. This classic Mughlai appetizer is grilled to perfection, boasting a rich, smoky flavor without the heat. A long marination is key to its signature texture. A true crowd-pleaser for any occasion.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
399cal
28gprotein
7gcarbs
29g
Ingredients
500 g Boneless Chicken Thighs (Cut into 1.5-inch cubes)
1 tbsp Ginger Garlic Paste
1 tbsp Lemon Juice
1 tsp Salt (Divided)
0.5 cup Hung Curd (Or thick Greek yogurt)
0.25 cup Fresh Cream (Heavy cream with over 35% fat)
2 tbsp Cream Cheese (Softened to room temperature)
10 pcs Cashews (Soaked in warm water for 20 mins, then ground to a fine paste)
1 tbsp Cornflour (Acts as a binder for the marinade)
Melt-in-mouth Murg Malai Kebab – creamy, aromatic, and protein-packed, pure comfort food!
This hyderabadi dish is perfect for snack. With 399.31 calories and 28.34g of protein per serving, it's a nutritious choice for your meal plan.
fat
2 pcs Green Chili (Finely chopped, adjust to taste)
0.5 tsp Cardamom Powder
0.5 tsp White Pepper Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves, crushed between palms)
2 tbsp Butter (Melted, for basting)
0.5 tsp Chaat Masala (For sprinkling before serving)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
First Marinade for Chicken
In a mixing bowl, combine the chicken cubes, ginger garlic paste, lemon juice, and 0.5 tsp of salt.
Rub the marinade thoroughly into the chicken pieces, ensuring each piece is well-coated.
Cover the bowl and let it rest for 30 minutes at room temperature. This step tenderizes the chicken.
2
Prepare the Creamy Second Marinade
While the chicken rests, prepare the cashew paste by grinding the soaked cashews with a little water until a smooth paste is formed.
In a separate large bowl, whisk the hung curd, fresh cream, and softened cream cheese until smooth and free of lumps.
Add the cashew paste, cornflour, chopped green chilies, cardamom powder, white pepper powder, garam masala, crushed kasuri methi, and the remaining 0.5 tsp of salt.
Mix vigorously until you have a thick, uniform, and creamy marinade.
3
Combine and Marinate
Add the chicken from the first marinade to the creamy second marinade.
Gently fold and mix until all chicken pieces are completely enveloped in the white marinade.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight for the most tender and flavorful results.
4
Skewer the Chicken
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking.
Thread the marinated chicken pieces onto the skewers. Leave a small gap (about 1/4 inch) between each piece to ensure even cooking.
Do not discard the leftover marinade in the bowl.
5
Cook the Kebabs
Preheat your oven to 400°F (200°C) or a grill to medium-high heat.
For Baking: Arrange the skewers on a wire rack placed over a foil-lined baking sheet. Bake for 15-20 minutes, turning them over halfway through. Baste with melted butter in the last 5 minutes.
For Grilling: Place skewers on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has light char marks. Baste with melted butter during the last few minutes of grilling.
The kebabs are done when the internal temperature of the chicken reaches 165°F (74°C).
6
Rest, Garnish, and Serve
Remove the cooked kebabs from the heat and let them rest for 5 minutes. This allows the juices to redistribute, making them extra succulent.
Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves.
Serve immediately with mint chutney, lemon wedges, and thinly sliced onion rings.
