Murgh Methi Malai Kebab.

Ingredients
- 500 gm Chicken leg without skin, boneless, cut into 2 inch cubes
First Marination
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tsp White pepper powder
- ¼ tsp Green cardamom powder
- 2 gm Salt
- ¼ cup Raw papaya paste, it is a tenderizer
Second Marination
- 4 Green chilies
- 3 tsp Fresh coriander leaves
- 5 tbsp Cheddar cheese grated
- 2. tsp Corn flour
- ½ cup Fresh cream
- ½ cup Hung curd
- 1½ tsp Dried fenugreek leaves kasoori methi, broiled
- ½ tsp Nutmeg powder
- ½ tsp Mace powder
- Salt To taste
For basting the chicken pieces
- 1½ tbsp Pure ghee melted butter / canola oil
For Sprinkling
- 1 Lemon Juice
- 1/4 tsp Chaat Masala optional
Instructions
- First Marination Time- 35 minutes. Second Marination Time- Overnight in a refrigerator covered with cling wrap or minimum 03 Hours in a refrigerator covered with cling wrap. Oven Temperature: 425 F.
For the first marination:
- Clean and wash chicken pieces thoroughly. With a kitchen napkin / paper kitchen towel, pat dry the pieces to remove excess of moisture in it.
- In a glass bowl, combine the chicken pieces with ginger & garlic paste, green cardamom powder, salt, pepper and raw papaya paste. Mix well.
- Cover with a cling wrap and refrigerate for 35 minutes.
For the second marination
- Remove the marinated chicken pieces from the refrigerator and keep aside. Coarsely grind green chilies and fresh coriander leaves without water using a mortar and pestle.
- To this ground mixture add grated cheddar cheese, corn flour, fresh cream, broiled kasoori methi, hung curd, nutmeg powder, mace powder and salt to taste.
- Now add the marinated chicken pieces to the second marinate.
- Keep it covered with a cling wrap refrigerated, overnight.
For preparing the Malai Kebab
- Remove the bowl from the refrigerator and keep aside for 25 minutes. Preheat the oven to 425 F in a grill mode for 10 minutes.
- On a baking sheet, place an aluminium foil sheet.
- Take the skewer rods and insert the chicken pieces. Keep it on top rack of the oven for 10 minutes.
- Drizzle the remaining marinade on them and drizzle little melted ghee / melted butter / Canola oil over the chicken pieces.
- Once it is done, turn over the skewer rods and keep it for another 10 minutes.
For serving the kebabs
- In a serving plate, serve the kebabs very hot sprinkled with lemon juice and chaat masala (optional) and accompanied with onion laccha salad and mint-coriander-yogurt chutney.
Notes
- You may add an egg to the second marination, if you are marinating the chicken pieces for 03 hours and not overnight.
- I prefer that the chicken be marinated overnight so that it is much juicer, flavourful and aromatic.
- Drizzling with the leftover marinade and melted pure ghee/ melted butter/ Canola oil keeps the chicken kebabs juicy and tender.
- You may use a tandoor or barbecue for the kebabs.
- You may sprinkle a little chaat masala before serving the kebabs.
Recipe Nutrition
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Amazing
Excellent
EXCELLENT
Excellent
Excellent…..!!!!!!
Excellent..
Excellent.
EXCELLENT!!..
Tempting!!!!
Magnificent!!!
Excellent…!!!!!!!!!!!!!!!
Excellent!
Excellent
With what did you create the smoke?
Excellent.
Excellent.
Amazzzinggg !!!
Mind-boggling preparation
Fantastic preparation and photography.
Awesommmmmmeeee
Had a party, thanks for sharing.
Defi will try this one. Amazing.
Mouth-watering
Delicious n so delectable.