Restaurant-Style Murgh Malai Kebab Recipe (Chicken Reshmi Kebab)
35 minutes
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About Restaurant-Style Murgh Malai Kebab Recipe (Chicken Reshmi Kebab)
Indulge in the rich, creamy delight of Murgh Malai Kebab, also known as Chicken Reshmi Kebab! This classic Mughlai dish features tender, juicy chicken marinated in a luxurious blend of yogurt, cream, cheese, and aromatic spices. Forget the charcoal grill; this recipe perfectly replicates the restaurant experience in your home oven.The secret lies in the double marination process, ensuring incredibly tender and flavorful kebabs. This recipe is perfect for parties, family gatherings, or a special weeknight treat. The subtle yet irresistible flavors will have everyone asking for more!Get ready to impress your friends and family with this easy-to-follow recipe that delivers restaurant-quality results. Prepare for a culinary journey that will tantalize your taste buds and leave you wanting seconds!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Ingredients
- 500 gm Chicken Breast boneless, cut into 2-inch cubes
First Marination
- 1.5 tsp Salt or to taste
- 1 tsp Pepper Powder white
- 1 tbsp Lemon Juice
Second Marination
- 2 tbsp Ginger Garlic Paste
- 3 Chilies finely minced, green, medium-sized
- 1/4 cup Heavy Cream fresh
- 1/2 cup Cheese grated
- 1/4 cup Yogurt greek yogurt recommended; strain regular yogurt in a cheesecloth for 30 minutes to remove excess whey
- 2 tbsp Corn Flour helps bind the chicken and spices
- 1.5 tsp Salt or to taste
- 1 tbsp Mustard Oil or vegetable oil
Garnish
- 1/2 cup Coriander finely chopped
- 1 tsp Lemon Juice
- 1/2 tsp Chaat Masala
- 2 tbsp Butter for basting, melted
- 8-10 Metal Or Bamboo Skewers soaked in water for at least 20 minutes
Instructions
Prepare the Chicken
- Marinate the chicken cubes in salt, white pepper, and lemon juice for 10 minutes.
Make the Marinade
- Mash the grated cheese in a bowl. Add ginger-garlic paste, green chilies, heavy cream, yogurt, cornstarch, salt, and mustard oil. Mix thoroughly.
Marinate the Chicken
- Add the chicken to the marinade, ensuring all pieces are coated. Marinate for at least 6 hours, or preferably overnight in the refrigerator. Remove from the refrigerator 1 hour before cooking to allow it to come to room temperature.
Prepare the Skewers
- Soak the skewers in water for at least 20 minutes to prevent burning during grilling. Line a baking sheet with aluminum foil.
Assemble the Kebabs
- Thread the marinated chicken onto the skewers.
Preheat and Grill
- Preheat oven to broil (grill mode) at 250°C (500°F). Place the kebabs on the foil-lined baking sheet.
Broil the Kebabs
- Broil for 10 minutes, then flip and broil for another 8-10 minutes. Use the middle rack of the oven. Baste with melted butter halfway through.
Final Broiling
- Move the baking sheet to the upper rack and broil each side for 5 minutes, basting with butter.
Serve
- Remove from oven and garnish with fresh coriander, lemon juice, and chaat masala. Serve immediately.
Recipe Notes
Expert Tips for Perfect Murgh Malai Kebabs
- Don't skip the double marination: This is key to achieving incredibly tender and flavorful kebabs.
- Use high-quality ingredients: Fresh cream and yogurt make a significant difference in the taste and texture.
- Adjust spice levels: Add more or fewer green chilies based on your spice preference.
- Properly drained yogurt: Straining the yogurt removes excess water, leading to a richer flavor and preventing soggy kebabs.
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Recipe Nutrition
Calories: 14kcalCarbohydrates: 1gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 1140mgSugar: 1g
Moumita Kundu Malla
Articles: 10
6 Comments
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This is perfect! Can’t wait to taste it.
Absolutely mouthwatering! Thanks for sharing.
I’m eager to make this recipe!
Lovely…
I’m excited to try this recipe!
What a delicious recipe! Thanks for posting.