Ingredients with Measurements:
- 500 grams boneless chicken breast, cut into small cubes
- 1 cup hung curd
- 1/2 cup fresh cream
- 2 tablespoons ginger-garlic paste
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons lemon juice
- 2 tablespoons melted butter
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/4 cup grated cheese
Special equipment needed:
- Skewers
- Grill or oven
Step-by-step instructions:
1. In a large bowl, mix together hung curd, fresh cream, ginger-garlic paste, garam masala powder, coriander powder, cumin powder, red chili powder, salt, and lemon juice.
2. Add the chicken cubes to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat the grill or oven to 200°C.
4. Thread the marinated chicken cubes onto skewers.
5. Brush the chicken with melted butter and sprinkle with chopped coriander leaves, mint leaves, and grated cheese.
6. Grill or bake the kebabs for 15-20 minutes, turning occasionally, until the chicken is cooked through and golden brown.
7. Serve hot with mint chutney and onion rings.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 15-20 minutes
Temperature:
Preheat the grill or oven to 200°C.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 300
Fat: 12g
Protein: 35g
Carbohydrates: 10g
Fiber: 1g
Substitutions for ingredients:
- You can use boneless lamb or beef instead of chicken.
- Greek yogurt can be used instead of hung curd.
- Heavy cream can be used instead of fresh cream.
- Paneer or tofu can be used instead of chicken for a vegetarian version.
Variations:
- You can add chopped onions, green chilies, or bell peppers to the marinade for added flavor.
- You can also add a pinch of saffron to the marinade for a richer taste.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours or overnight for maximum flavor.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
- Brush the chicken with melted butter to keep it moist and tender.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kebabs in the oven or microwave until heated through.
Presentation ideas:
Arrange the kebabs on a platter and garnish with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves, mint leaves, and grated cheese.
Pairings:
Malai kebabs pair well with mint chutney, onion rings, and naan bread.
Suggested side dishes:
- Cucumber raita
- Vegetable biryani
- Tandoori roti
Troubleshooting advice:
- If the chicken is dry, it may have been overcooked. Reduce the cooking time or brush with more melted butter before grilling or baking.
Food safety advice:
- Make sure to cook the chicken thoroughly to avoid any foodborne illnesses.
- Use separate cutting boards and utensils for raw meat and vegetables to prevent cross-contamination.
Food history:
Malai kebabs are a popular Indian appetizer that originated in the Mughal era. They are made with marinated meat that is grilled or baked to perfection.
Flavor profiles:
Malai kebabs are creamy, spicy, and aromatic with a hint of smokiness from the grill or oven.
Serving suggestions:
Serve malai kebabs as an appetizer or main course with mint chutney, onion rings, and naan bread.
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Region: Indian