Murg Malai Kebab
Creamy, mildly spiced chicken kebabs with a rich marinade of yogurt, cream, cheese, ginger, and garlic. They cook up tender and lightly charred, making them perfect with mint chutney, onion rings, and naan.
For 4 servings
- prep · ~5 min
Prep the chicken.
1.Trim the chicken breast and cut it into medium, even cubes.2.Pat the pieces dry so the marinade clings well.3.Set the chicken aside in a mixing bowl. - mix · ~4 min
Make the malai marinade.
1.Add hung yogurt, fresh cream, grated cheese, and ginger-garlic paste to a bowl.2.Add green chili, black pepper, cardamom powder, garam masala, salt, lemon juice, and cornflour.3.Mix until smooth, thick, and creamy.TIPA thick marinade coats the chicken better and keeps the kebabs creamy instead of watery. - mix · ~2 min
Coat the chicken in the marinade.
Add the chicken pieces to the marinade and mix well so every piece is evenly coated.
- rest · ~60 min
Marinate the chicken.
Cover and refrigerate for at least 1 hour for the best flavor and tenderness.
TIPLonger marination gives softer kebabs, but 1 to 2 hours is enough for chicken breast. - assemble · ~3 min
Thread the chicken onto skewers.
Thread the marinated chicken pieces onto soaked wooden skewers, leaving a little space between pieces for even cooking.
- grill · ~15 min
Grill the kebabs.
1.Heat a grill pan or oven grill over medium-high heat.2.Place the skewers on the hot surface and cook for 4 to 5 minutes on one side.3.Turn, baste lightly with melted butter, and cook the other side for 4 to 5 minutes.4.Keep turning and grilling until the chicken is lightly charred and reaches 74°C or 165°F inside.TIPCook on medium-high heat so the outside gets light color before the creamy marinade starts to split. - rest · ~2 min
Rest the kebabs for 2 minutes.
- serve
Serve the murg malai kebab hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; loose yogurt makes the malai coating slide off and steam instead of char.
- 2Pat the chicken cubes very dry before marinating so the creamy mixture grips each piece properly.
- 3Keep the chicken pieces evenly sized so the breast stays juicy and all skewers finish together.
- 4Leave a little gap between pieces on the skewer or the center spots will stay pale and undercooked.
- 5Baste with butter only after the first side sets, otherwise the rich marinade can split and drip.
- 6For extra restaurant-style smokiness, give the grilled kebabs a quick charcoal dhungar before serving.
- 7These are best eaten fresh, but you can marinate the chicken up to overnight for easier prep.
Adapt it for your goals.
Spicier
Add more green chili and a little extra black pepper for a hotter version that still keeps the creamy malai character.
paneerPaneer
Replace chicken with firm paneer cubes for a vegetarian malai kebab with the same rich Mughlai marinade.
low fatLow-fat
Reduce cream and cheese slightly and use thick yogurt as the main base for a lighter but still tender kebab.
tandoori styleTandoori-style
Cook over charcoal or in a very hot oven broiler for deeper smoky notes and more pronounced charring.
Why this is on our healthy list.
Protein-Rich Main
Chicken breast makes this dish filling and supportive of muscle maintenance while keeping the focus on lean meat.
Fermented Dairy Goodness
Yogurt adds dairy protein and a cultured ingredient that also helps tenderize the chicken gently.
Flavor from Aromatics
Ginger, garlic, green chili, and spices bring strong flavor so the kebabs do not rely only on heavy seasoning.
Frequently asked questions
Yes. Chicken thigh stays juicier and is more forgiving on the grill, though the cooking time may be slightly longer.
