The marinade used to make these malai kabab is unique and lends a great taste to the soft and tender chunks of grilled chicken. In Indian & Mughlai cuisines, there are a lot of dishes to which malai aka fresh cream is added to enhance the richness and texture of the dish. Malai chicken curry and Paneer malai kofta are 2 such dishes which I shared on the blog. This appetizer gets the name chicken malai kabab again since malai is used. It tastes rich and creamy due to the addition of cream, ground cashews and almonds. Serve it as an appetizer or a side in a meal. This mint chutney and green chutney are usually accompanied with these kababs For more kabab recipes, you may like to checkChicken kabab recipeShami kababDahi kababHara bhara kababVeg seekh kabab
Preparation for malai kabab
- Ingredients for preparing the marinade. Ginger garlic paste (or chopped pieces), black pepper corn or powder, salt, lemon juice, almond meal (or almonds and cashews ), hung curd/ greek yogurt and fresh cream. You may optionally use cheese.
- Since I did not have almond meal & ginger garlic, I went ahead grinding the chopped ginger, garlic, almonds and cashews with little yogurt to a smooth paste.
- The ground paste has to be thick.
Marination
- We will need boneless chicken cubed.
- Add all the ingredients.
- Squeeze the lemon juice.
- Add 1 tsp oil.
- Mix up everything well and refrigerate for at least 4 hours to overnight. The longer we allow them to rest, the softer they turn out. If using wooden skewers, soak them for at least one hour.
How to make Chicken Reshmi Kabab
- Preheat the oven to 470 F or 240 C for at least 15 mins. Thread the chicken on to the skewers. Grill them for 15 mins. Turn over the skewers and grill for another 7 to 8 mins. Keep an eye after 23 to 24 mins of grilling to prevent burning. Serve with mint chutney. Related Recipes
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