Melt-in-your-mouth chicken kebabs marinated in a luscious blend of cream, cheese, and mild spices. These succulent bites are incredibly tender and a guaranteed hit at any gathering, grilled, baked, or pan-fried to perfection.
Prep20 min
Cook15 min
Soak240 min
Servings4
Serving size: 4 kebabs
418cal
32gprotein
9gcarbs
Ingredients
500 g Boneless Chicken Thigh (Cut into 1.5-inch cubes)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Lemon Juice
1 tsp Salt (Divided)
0.5 cup Hung Curd (Or thick Greek yogurt)
0.25 cup Fresh Cream (Use heavy cream with over 35% fat)
15 pcs Cashews (Soaked in hot water for 20 minutes and ground to a fine paste)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
About Murgh Malai Kebab, Roomali Roti and Mint Chutney
Creamy, melt-in-mouth Murgh Malai Kebabs, protein-packed and served with tangy mint chutney!
This mughlai dish is perfect for lunch. With 766.87 calories and 40.550000000000004g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
2 pcs Green Chilli (Finely chopped, adjust to taste)
0.5 tsp White Pepper Powder
0.5 tsp Garam Masala
0.25 tsp Cardamom Powder
1 tbsp Besan (Lightly roasted in a dry pan until aromatic)
2 tbsp Butter (Melted, for basting)
0.5 tsp Chaat Masala (For garnish)
Instructions
1
First Marination (30 minutes)
In a large bowl, combine the chicken cubes with ginger paste, garlic paste, lemon juice, and 1/2 tsp of salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it rest at room temperature for 30 minutes. This initial step helps to tenderize the chicken.
2
Prepare the Second (Malai) Marinade (5 minutes)
In a separate bowl, whisk the hung curd until it is smooth and creamy.
Add the fresh cream, cashew paste, softened cream cheese, and finely chopped green chilies.
Stir in the white pepper powder, garam masala, cardamom powder, roasted besan, and the remaining 1/2 tsp of salt.
Mix everything together until you have a smooth, thick, and luscious marinade.
3
Combine and Marinate (4+ hours)
Pour the prepared malai marinade over the chicken from the first marinade.
Gently fold and mix until every chicken piece is generously coated.
Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours. For the most tender and flavorful results, marinate overnight (8-12 hours).
4
Skewer the Kebabs (5 minutes)
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, leaving a small gap between each piece to ensure even cooking.
5
Cook the Kebabs (12-18 minutes)
Oven Method: Preheat your oven to 200°C (400°F). Arrange the skewers on a wire rack placed over a foil-lined baking sheet. Bake for 15-18 minutes, turning them over halfway through. Baste with melted butter during the last 5 minutes of cooking.
Grill Method: Preheat your grill to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through with light char marks. Baste with melted butter in the final few minutes.
Pan-Fry Method: Heat 1 tbsp of butter or oil in a non-stick skillet over medium heat. Place the chicken pieces (you can remove them from skewers for this method) and cook for 10-12 minutes, turning every few minutes, until golden brown on all sides and cooked through.
6
Garnish and Serve (2 minutes)
Once cooked, transfer the kebabs to a serving platter and let them rest for 2-3 minutes.
Sprinkle generously with chaat masala and a squeeze of fresh lemon juice.
Serve immediately with mint chutney, pickled onions (lachha pyaz), and lemon wedges.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
