Ingredients with Measurements:
- 500g minced chicken
- 1 cup hung curd
- 1/2 cup cream
- 1/2 cup grated paneer
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 2 tbsp ginger-garlic paste
- 1 tbsp garam masala
- 1 tsp red chili powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Skewers
Step-by-step instructions:
1. In a mixing bowl, add minced chicken, hung curd, cream, grated paneer, chopped coriander leaves, chopped mint leaves, ginger-garlic paste, garam masala, red chili powder, and salt.
2. Mix well and marinate for 2 hours.
3. Preheat the oven to 180°C.
4. Grease the skewers with oil.
5. Take a small portion of the marinated chicken mixture and shape it into a kebab around the skewer.
6. Repeat the process with the remaining mixture.
7. Place the skewers on a baking tray and bake for 15-20 minutes or until golden brown.
8. Remove from the oven and serve hot.
Time:
Preparation time: 2 hours
Cooking time: 20 minutes
Temperature:
Oven temperature: 180°C
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 15g
Protein: 25g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Minced chicken can be substituted with minced lamb or beef.
- Hung curd can be substituted with Greek yogurt.
- Cream can be substituted with coconut cream or cashew cream.
- Grated paneer can be substituted with grated tofu or mashed potatoes.
Variations:
- Add chopped onions and green chilies for a spicy kick.
- Use different spices such as cumin, turmeric, and coriander powder for a different flavor.
- Add chopped nuts such as almonds or cashews for a crunchy texture.
Tips and tricks:
- Make sure to marinate the chicken for at least 2 hours for maximum flavor.
- Use a non-stick baking tray to prevent the kebabs from sticking.
- Soak the skewers in water for 30 minutes before using to prevent them from burning.
Storage instructions:
Leftover kebabs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 180°C and bake for 5-10 minutes or until heated through.
Presentation ideas:
Serve the kebabs on a platter with a side of mint chutney and lemon wedges.
Garnishes:
Garnish with chopped coriander leaves and a sprinkle of garam masala.
Pairings:
Serve with naan bread or rice pilaf.
Suggested side dishes:
- Cucumber raita
- Vegetable samosas
- Onion bhajis
Troubleshooting advice:
- If the kebabs are too dry, add more cream or yogurt to the mixture.
- If the kebabs are falling apart, add more grated paneer or mashed potatoes to bind the mixture.
Food safety advice:
- Make sure to cook the kebabs thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Malaiyo Ka Kebab is a popular Indian dish that originated in the Mughal era.
Flavor profiles:
This dish has a creamy and slightly spicy flavor with hints of mint and coriander.
Serving suggestions:
Serve hot as an appetizer or main course.
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Region: Indian