Malai Kabab with Chicken

Introduce

Chef :

Anmen

Malai Kabab with Chicken

It was a heroic effort to replicate a recipe from a blogger called Ruchi’s Kitchen. It was ok. I may have added too much ginger garlic paste as I could not get the flavors of cashew paste, cream and spices. It was good but not legendary. Will try again. If you have any modifications or suggestions, would love to hear.

Ingredient

1 kg

chicken (boneless here)

2 tbsp

Lemon juice

ground cardamoms

1-2 tbsp

Ginger Garlic Paste

2 tbsp

cashew paste

2 tbsp

corn flour

1 tsp

red chilli powder

green chilies chopped

1 tsp

Cayenne

1 tbsp

garam masala

step

2 tbsp

cream

1 tbsp

shredded cheese

1 tsp

fenugreek / kasoori methi

2 tbsp

thick yoghurt

2 tbsp

cilantro / coriander

Cooking instructions

* Step 1

First, marinate the chicken in lemon and salt. Prep spices as shown (follow 1/2/3)

* Step 2

Marinate 6-8 hours for normal / 24 hours for mushy texture. Malai kabab is super tender.

* Step 3

In markets of Old Delhi, they serve with malai sauce dressing, onions and chat Masala. I did not have the patience to wait; we just chomped around the bbq.

* Step 4

How to make Malai dressing: Melt 1/2 Tbsp butter, add 2-3 tbsp heavy cream. Let it thicken. Add 1 tsp chaat masala and 1 tsp cumin powder. Mix well, add the chicken kabab pieces to coat evenly. Serve warm

Note: if there is a photo you can click to enlarge it