How long should I marinate Murgh Malai Kebab?

At least 1 hour is needed, but 3 to 4 hours gives better flavor and a creamier, more tender result.

Why is my marinade falling off the skewers?

This usually happens if the yogurt is too watery or the chicken is wet. Use hung yogurt and pat the chicken dry first.

How do I know when the kebabs are done?

The chicken should feel firm, look opaque throughout, and reach 74°C or 165°F in the thickest piece.

Can I make these kebabs in the oven?

Yes. Grill or broil them on a rack over a tray, turning and basting once or twice until lightly charred and cooked through.

Can I prepare Murgh Malai Kebab ahead of time?

You can marinate the chicken a few hours ahead and keep it chilled. Skewer just before cooking for the best texture.

Home / Recipes / mughlai / Murgh Malai Kebab

mughlaiMediumnon vegetariangluten freesoy freelow carb

Murgh Malai Kebab

RATING

4.6/5(167)

TASTE SCORE

10/10

Creamy, mildly spiced chicken kebabs with a soft, juicy bite and gentle smoky flavor. This restaurant favorite uses yogurt, cream, cheese, ginger, and garlic to keep the chicken tender and rich without being too spicy.

PREP

20m

COOK

18m

SERVES

100 G

361 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the chicken and marinade.
1.Pat the chicken dry and cut it into even bite-size cubes.
2.In a large bowl, add yogurt, fresh cream, cheese, ginger-garlic paste, green chili, cashew paste, cornflour, garam masala, white pepper powder, cardamom powder, lemon juice, and salt.
3.Mix well until the marinade is smooth and creamy.
mix · ~2 min
Coat the chicken well.
Add the chicken cubes to the bowl and mix until every piece is fully coated with the thick marinade.
rest · ~60 min
Marinate the chicken.
Cover and refrigerate for at least 1 hour so the chicken turns tender and flavorful.
TIPA longer rest of up to 4 hours gives a better creamy texture and deeper flavor.
assemble · ~5 min
Thread the chicken onto skewers.
Divide the marinated chicken evenly and thread the pieces onto the soaked wooden skewers without packing them too tightly.
grill · ~15 min
Grill the kebabs until lightly charred.
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.
3.Turn the skewers, baste with a little ghee, and cook the other side for 4 to 5 minutes.
4.Keep turning and basting once or twice more until the chicken is cooked through and lightly charred at the edges.
TIPCook on medium heat so the creamy marinade sets gently without burning before the chicken reaches 165°F or 74°C inside.
rest · ~2 min
Rest the kebabs briefly.
Let the kebabs rest for 2 minutes after cooking so the juices settle back into the chicken.
serve
Serve the Murgh Malai Kebab hot.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Use hung yogurt only; a loose marinade will slide off the chicken instead of forming that creamy kebab coating.
2
Pat the chicken very dry before marinating so the dairy mixture clings well and chars instead of steaming.
3
Keep the chicken cubes evenly sized so the breast meat finishes at the same time and stays juicy.
4
Don’t crowd the pieces tightly on the skewer; small gaps help the edges color and cook through evenly.
5
Cook over medium rather than very high heat, because the cream, cheese, and cashew marinade can scorch quickly.
6
Baste with ghee only after the first side sets; brushing too early can make the marinade drip off.
7
If using wooden skewers, soak them well and leave a little exposed handle so turning them is easier.
8
Leftovers reheat best covered on low heat or in a low oven; high heat can toughen the chicken breast.