Murgh/chicken Malai Kebab

Murgh Malai kebab

This delicious, melt-in-your-mouth Kebab is so easy to make you'll wonder why you haven't cooked it before! If you've got kids, they will love its mild flavours too. The Chicken Malai Kebab recipe listed below is the most basic of Indian recipes also one of the tastiest! Trying this Chicken Malai Kebab recipe at home is an easy way to get a delicious meal.

• Preparation time: 15 mins    
• Rest period: 12 hours   
• Cooking time: 15 mins    Serves: 5-6

Ingredients:

1. 1 kg chicken, cut into bite sized pieces
2. 3tsp Green chilly,coarse paste
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp cumin powder 
6. 1 tsp coriander powder 
7. 1 tsp chaat masala powder (optional)
8. 1 tsp garam masala powder
9. 1/4 cup  hung curd/ yogurt
10. 2 tbsp fresh cream
11. 2 tbsp grated cheese (any white cheese except Parmesan)
12. 1 tbsp lime juice
13. 1 tbsp butter
14. salt to taste
15. black pepper to taste

Method

• Wash the chicken pieces and pat dry. The idea is to get all excess moisture out of the chicken. This is the only way to ensure juicy and charred meat.
• Add the ingredients listed under 1st marinade. and refrigerate for 30 minutes. 
• To prepare the yogurt marinade just mix everything listed under  marinade in a large bowl. If you are making your own garlic and ginger paste (which I highly recommend), use as little water as possible. It is a good idea to use the curd to make the ginger garlic and green chilly  paste to control the moisture in the kebabs. 
• Add the chicken pieces to the  marinade.Mix to make sure that the chicken pieces are evenly coated. Cover with cling wrap  and refrigerate overnight.
• Generously grease metal skewers (you can use wooden/bamboo skewers, but make sure to soak them for at least 12 hours). 
• Thread the chicken pieces on skewers, making sure not to crowd them (you will need 6-7 skewers) and grill over charcoal,basting with oil or butter.
• Roast on high for 10 minutes,then flip and roast for 3-4 minutes on the other side.
•  If you don’t have a charcoal grill then preheat oven to the highest possible temperature and  grill at high heat (200C) for about 10 minutes and when you notice some water coming out, remove the tray and carefully turn over the kebabs one at a time so the other side can get done too.Return in oven and grill for another 10-15 minutes
• Once done, the kebabs should be slightly browned (not too much) so remove them from the tray and put them in a pan . Using a piece of coal, smoke the kebabs to give them a bbq smell.Serve hot with green mint chutney.