Malai Kababs murg ke

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • 500 gms - chicken, boneless and cut into 1.5 x 1.5 pieces
  • oil for basting
  • For the First Marinade:
  • 1 tbsp - ginger paste
  • 1 tbsp - garlic paste
  • 2 tbsp - vinegar
  • For the Second Marinade:
  • 125 gms - hung curd
  • 50 gms - processed cheese, grated
  • 1.5 tsp - coriander powder
  • 1.5 tsp - chilli powder
  • 1.5 tsp - fennel seeds (saunf) powder
  • 1.5 tsp - cardamom powder
  • 1.5 tsp - cinnamon powder
  • 1.5 tsp - mace powder
  • 1.5 tsp - nutmeg powder
  • 1 tbsp - fresh coriander leaves
  • 60 ml - cream
  • 1.5 tsp - saffron (dissolved in 2 tbsp - warm water)
  • salt to taste

How to Make Malai Kababs murg ke

  • Marinate the chicken in the first marinade ingredients.
  • Refrigerate for 2 hours, then remove from the fridge and drain.
  • Mix together the ingredients of the second marinade and marinate the chicken in the mixture.
  • Again, refrigerate for 2 hours.
  • Now skewer the chicken pieces on a skewer and cook in a tandoor.
  • Baste with oil at regular intervals.

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