Indian Chicken Kabab (Murg Malai)
A juicy Indian murg malai kabab recipe, easily grilled or oven-cooked, features tender chicken marinated in a two-part blend for a rich flavor.
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Instructions
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Preheat oven or grill to 450 F (230 C) and soak bamboo skewers in water.
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Pat chicken cubes dry and place in a dish. Add pepper, cardamom, salt, garlic, and ginger pastes.
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Mix thoroughly, cover, and refrigerate chicken for 30 minutes.
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While chicken marinates, mash grated cheese until smooth. Mix in sour cream and salt until lump-free.
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Grind coriander leaves and green chiles into a coarse paste, then stir into the cheese-sour cream mixture.
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Add the first-marinated chicken to the second marinade, coat well, mix in oil, and refrigerate for 1 hour.
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Thread 3-4 chicken pieces onto each skewer.
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Place skewers on a baking tray and bake for 15 minutes, then turn and bake for another 15 minutes, or grill until cooked through.
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Garnish with chaat masala and lemon juice; serve as an appetizer or with naan and salad.