Murgh Makhmali Kababsspicy Tangy Chicken Kababs Recipes

RESHMI KABAB | CHICKEN MALAI KABAB

Steps:

• Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
• In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
• Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
• Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
• Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
• Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
• Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
• The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
• Serve chicken malai kababs with mint chutney.

MURGH MAKHMALI KABABS(SPICY-TANGY CHICKEN KABABS)

Steps:

• Clean, wash, debone and cut each chicken breast into two.
• Grind green chillies, ginger and garlic into a smooth paste.
• Rub it well onto chicken pieces.
• Cover and keep aside for 15 minutes.
• Hang yogurt in a muslin cloth for 30 minutes and drain away the whey.
• Mix thickened yogurt, cheese, cream, nutmeg powder, honey, garam masala powder, lemon juice and salt to taste.
• Whisk ingredients well and marinate the chicken pieces in this for 3 hours in the refrigerator.
• Place chicken pieces, an inch apart, on a wire rack.
• Cook chicken on the grill, top and bottom, for 20 minutes, brushing with butter every 5 minutes.
• Serve hot with a chutney of your choice.
• Enjoy!

MURG MALAI KEBAB

Steps:

• Slice each breast crosswise into 8 pieces. Place in a bowl and massage with the garlic, ginger, vinegar and salt. Set aside 20 minutes. Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper. Add the chicken and mix well. Cover and refrigerate 4 hours.
• Lay 4 of the chicken slices side by side on a cutting board. Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center. Slip a second skewer into the 4 slices parallel to the first. Repeat with the rest of the chicken.
• Heat an oven to 400 degrees. Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade. Bake about 15 minutes, turning once, until cooked through. Sprinkle with lemon juice and chat masala or salt and pepper.