Servings
Prep Time
Cooking Time
INGREDIENTS
FIRST MARINATION INGREDIENTS
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1 pound of chicken thighs cut in cubes
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2 medium size grated onions (make sure to squeeze out all the water)
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2 tablespoons of ginger and garlic paste
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Juice of 1 lemon
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Salt to taste
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1 tablespoon of neutral oil
SECOND MARINATION INGREDIENTS
- 1 cup of whipping cream
- 1/2 cup of greek yogurt
- 1/4 cup of shredded mozzerala cheese (optional)
- 3 tablespoons of cornstartch
- 1 tsp of cumin powder
- 1 tsp of garam masala
- 2 green chillies finely chopped
- 2 tsp of coriander powder
- 1-2 tablespoons of oil for cooking
- 1/2 cup of melted butter or ghee for basting the kebabs
Malai Kebabs are best described as soft and succulent kebabs (Malai=cream) that just melt in your mouth. They are a MUST on every Indian restaurants menu and are loved by everyone especially kids! I have to warn you though that once you make your kebabs this way, you may never want to make them any other way!
Malai Kebabs are prepared using a two-step marination process in whipping cream and Indian masalas. They are traditionally prepared in a Tandoor (clay oven) but since we don’t have tandoors at home we can prepare them on a grill or a Tawa (griddle).
Commonly Asked Questions
Why do we have to do a two step marination for Malai Kebabs?
The first step marination is to tenderize the chicken and the second step marination is to marinate the chicken in whipping cream and spices. If you are in a hurry you can do one step marination but I always find that the chicken is super soft with a two step marination.
What’s the best way to cook Malai Kebabs?
Malai Kebabs can be grilled, cooked on a stovetop or they can be cooked in an oven. I personally prefer to prepare them on a stovetop and then finish them in an oven under broil.
Why do my Malai Kebabs turn out dry?
The key is to marinate the malai kebabs for a minimum of 2 hours and when preparing them you want to make sure that you are basting the kebabs with melted butter.
Should I use Chicken Thighs or Chicken Breast?
You can use any of these but chicken thighs are more succulent. If you are going to use chicken breast, make sure you are basting the kebabs often when cooking.
What else can I use instead of whipping cream?
If you don’t want to use whipping cream you can use half and half or milk. Be warned that milk will slightly change the taste of the kebabs.
What can I enjoy Malai Kebabs with?
They are best enjoyed with a bed of pickled onions, chaat masala, lemon, and green chutney and they pair really with:
- In a large mixing bowl, mix all the ingredients listed under the first marination.
Mix all the ingredients well and allow to marinate for a minimum of 1 hour in the refrigerator. - After an hour, remove any excess water and add all the ingredients listed under the second marination.
Mix well and allow to marinate for a minimum of 2 hours in the refrigerator. - Soak 4 bamboo sticks in cold water for 20 minutes so that they don’t burn when cooking the kebabs.
- Thread about 6 pieces of chicken on each skewer.
- Heat oil in a Tawa or a griddle.
- Carefully place the skewers on the Tawa and cook the chicken for 5 minutes on each side.
Baste the chicken with butter every 1-2 minutes to make sure that it remains moist. - Turn the skewers and cook on the other side for 3 minutes.
- Transfer the kebabs on to a baking dish and broil them in the oven for 5 minutes.
TIP: Baste the kebabs with butter after they have broiled - Sprinkle them with chaat masala, lemon juice and serve immediately with chutney and naan.
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