Murgh Malai Kebab
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.
For 4 servings
- 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.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Use hung yogurt only; a loose marinade will slide off the chicken instead of forming that creamy kebab coating.
- 2Pat the chicken very dry before marinating so the dairy mixture clings well and chars instead of steaming.
- 3Keep the chicken cubes evenly sized so the breast meat finishes at the same time and stays juicy.
- 4Don’t crowd the pieces tightly on the skewer; small gaps help the edges color and cook through evenly.
- 5Cook over medium rather than very high heat, because the cream, cheese, and cashew marinade can scorch quickly.
- 6Baste with ghee only after the first side sets; brushing too early can make the marinade drip off.
- 7If using wooden skewers, soak them well and leave a little exposed handle so turning them is easier.
- 8Leftovers reheat best covered on low heat or in a low oven; high heat can toughen the chicken breast.
Adapt it for your goals.
Spicier
Increase the green chili and add a little extra white pepper for a hotter version that still keeps the classic creamy profile.
tandoori styleTandoori-style
Cook over charcoal or finish with a quick charcoal smoke to add deeper dhaba-style smokiness to the mild malai marinade.
low oilLow-oil
Use less ghee for basting and cook on a well-heated grill rack or air fryer; you still get color with a lighter finish.
paneerPaneer
Replace chicken with firm paneer cubes for a vegetarian malai kebab with the same creamy Mughlai seasoning.
Why this is on our healthy list.
Good Protein Source
Chicken breast makes these kebabs filling and protein-rich, which helps turn them into a satisfying main dish.
Gentle Spice Profile
The mild seasoning relies more on aromatics like ginger, garlic, cardamom, and white pepper than on heavy chili heat.
Nourishing Fats
Cashews, cream, cheese, and ghee add richness and help carry the delicate Mughlai flavors throughout the kebabs.
Frequently asked questions
Yes. Chicken thighs stay even juicier on the grill and are a great choice if you want a more forgiving kebab.
