Tuesday, July 8, 2014

Murgh Malai Kabab is a melt in the mouth yummy kabab. It is a very easy preparation with handful of ingredients.

Here is the recipe..
Serves 2

Ingredients :
Chicken - 250 gms, Boneless
Ginger garlic Paste - 1/2 Teaspoon
Pepper Powder - a pinch
Meat Tenderizer - 1/8 Teaspoon(Substitute with Raw Papaya paste)
Labneh - 1/2 Tablespoon (Substitute with thick yogurt)
Cheese - 1 Tablespoon (Mozzarella or Mascarpone or both)
Thick Cream - 1/2 Tablespoon
Cooking Oil - 1/2 Tablespoon
Corn Flour - 1/2 Tablespoon
Green Chilli - 1/2
Coriander Leaves - 1/2 Tablespoon finely chopped
Cardamom Powder - a pinch
Salt to Taste

1. Wash and clean the boneless chicken, preferably breast and cut into bite sized pieces.
2. Remove all the water and tap dry with kitchen towel.
3. Add the chicken pieces to a mixing bowl. Add meat tenderizer, pepper powder and mix well.
4. Squeeze out liquid from the ginger garlic paste and add it to the chicken and mix well to combine.
5. Place in the refrigerator for 30 minutes.
6. Prepare a paste of green chilli and coriander leaves.
7. Blend the cheese to make a paste. I use a combination of mozzarella and mascarpone cheese.
8. Add the green chilli coriander leaves paste and the cheese paste to the chicken.
9. Add labneh, thick cream, corn flour, cooking oil, salt, cardamom powder and mix well.
10. Place in the refrigerator for 1 hour.
11. Preheat oven to the highest level and place the chicken pieces out of the fridge.
12. If using Bamboo skewers, soak them in water for a minimum of 30 minutes.
13. Skewer the chicken pieces and bake/grill for 10 minutes on each side till they turn golden.

14. I prefer them slightly brown so I bake for another 5 minutes on each side.

15. The kabab can be pan fried instead of using an oven.

Enjoy Murgh Malai Kabab.

Recipe adapted from www.vahrehvah.com

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  1. Hi. Have you tried pan frying it? Please describe the procedure. Whenever I trybto fan fry, all the marinade slips off the pieces into the pan and all it remains plain bland meat.