CHICKEN MALAI KABAB | CHICKEN MALAI KABAB WITHOUT OVEN | CHICKEN MALAI KABAB WITH OVEN

By Spice Eats · 45 min

Ingredients

Instructions

1. Hang the curd: strain the water out of plain yogurt through a strainer or cloth until it is thick.
2. Wash and pat dry the chicken fillets, then cut them into 2-inch tikka pieces (or use ready chicken tikka pieces).
3. Mix the 1st marinade (3 tsp ginger garlic paste, 3/4 tsp salt, 2 tsp lemon juice) with the chicken and set aside for 30 minutes.
4. Whisk together the 2nd marinade: 4 tbsp hung curd, 4 tbsp processed cheese, 5-6 tbsp fresh cream, 1.5 tsp deseeded crushed green chillies (about 3), 1/2 tsp white pepper powder, 3/4 tsp green cardamom powder, 1/2 tsp garam masala, 1/2 tsp grated nutmeg, 1/4 tsp salt and 1 tbsp fine chopped coriander leaves.
5. Add the marinated chicken to the 2nd marinade and mix well so every piece is coated.
6. Refrigerate for 3 to 4 hours.
7. Thread 4 pieces of chicken onto each metal skewer.
8. Lay the skewers on a foil-lined baking tray and preheat the oven to 250°C.
9. Put the tray in the top slot and roast for 10 minutes at 250°C, then turn the pieces and roast 10 minutes more.
10. Take out the tray and brush the chicken with melted butter (4 tbsp in total for basting).
11. Lower the oven to 200°C and roast for 6 to 7 minutes, flipping the chicken and basting again with melted butter.
12. Roast for a final 5 minutes at 200°C and remove once the edges are lightly charred.

Summarized from Spice Eats's video. Watch it for the details.

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