Murgh Methi Malai Kebab: Creamy Chicken Kebab Recipe

40 minutes

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Murgh Methi Malai Kebab: Creamy Chicken Kebab Recipe - Plattershare - Recipes, food stories and food lovers

4.93 from 28 votes
Indian

About Murgh Methi Malai Kebab: Creamy Chicken Kebab Recipe

Indulge in the rich, creamy flavors of Murgh Methi Malai Kebabs, a melt-in-your-mouth appetizer that's sure to impress. Succulent chicken pieces are marinated in a blend of aromatic spices, fresh cream, and fragrant fenugreek leaves, creating a truly unforgettable culinary experience.
These kebabs are incredibly versatile; grill them to perfection on skewers for a smoky char, or bake them in the oven for a tender, juicy result. The final touch of lemon juice and a sprinkle of chaat masala (optional) elevates the dish to new heights.
Serve these delectable kebabs alongside a refreshing onion salad and cooling mint-coriander yogurt chutney for a complete and balanced meal. Prepare to steal the show at your next gathering!
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Recipe Time & More

Prep20 minutes
Cook20 minutes
Total40 minutes
Calories415 kcal
Serves4
Served AsDinner
Recipe TasteSaltySpicy

Ingredients
 

Chicken & First Marinade

Second Marinade

For Basting

  • 1.5 tbsp Ghee melted

For Sprinkling

For Serving (Optional)

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Instructions
 

First Marination

  • Clean and wash chicken thoroughly. Pat dry with a kitchen towel to remove excess moisture.
  • In a bowl, combine chicken with ginger-garlic paste, cardamom powder, salt, pepper, and raw papaya paste. Mix well.
  • Cover with cling wrap and refrigerate for 35 minutes.

Second Marination

  • Remove chicken from refrigerator. Coarsely grind green chilies and coriander leaves using a mortar and pestle.
  • Add ground mixture to grated cheddar cheese, corn flour, fresh cream, broiled kasuri methi, hung curd, nutmeg powder, mace powder, and salt. Mix well.
  • Add marinated chicken to the second marinade. Mix thoroughly.
  • Cover with cling wrap and refrigerate overnight (or at least 3 hours).

Preparing the Kebabs

  • Remove from refrigerator and let stand for 25 minutes. Preheat oven to 425°F (220°C) in grill mode for 10 minutes.
  • Place an aluminum foil sheet on a baking sheet.
  • Thread chicken pieces onto skewers. Place skewers on the top rack of the preheated oven and bake for 10 minutes.
  • Drizzle remaining marinade and melted ghee/oil over chicken pieces.
  • Turn skewers and bake for another 10 minutes, or until cooked through and slightly browned.

Serving the Kebabs

  • Serve kebabs hot, sprinkled with lemon juice and chaat masala (optional). Accompany with onion laccha salad and mint-coriander yogurt chutney.

Recipe Notes

Expert Tips for Perfect Murgh Methi Malai Kebabs

  • For extra tender chicken, marinate it for longer – up to 24 hours in the refrigerator.
  • Don't overcrowd the baking sheet or grill; ensure adequate space for even cooking.
  • Adjust the amount of green chilies according to your spice preference.
  • For a smoky flavor, grill the kebabs over charcoal instead of baking.

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4.93 from 28 votes

Recipe Nutrition

Calories: 415kcalCarbohydrates: 13gProtein: 18gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 112mgSodium: 536mgPotassium: 241mgFiber: 2gSugar: 9gVitamin A: 719IUVitamin C: 11mgCalcium: 215mgIron: 1mg

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji
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4.93 from 28 votes

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