📝 About This Recipe
Murg Malai Kebab is the crown jewel of Mughlai cuisine, renowned for its unparalleled velvety texture and delicate balance of flavors. These succulent chicken morsels are marinated in a rich blend of heavy cream, hung curd, and aromatic spices, then charred to perfection to create a smoky, melt-in-your-mouth experience. It is the perfect sophisticated starter for those who appreciate a mild yet deeply flavorful kebab that feels like a celebration in every bite.
🥗 Ingredients
The Chicken
- 500 grams Chicken Thigh Boneless (cut into 1.5-inch uniform cubes)
First Marination
- 1 tablespoon Ginger-Garlic Paste (freshly ground for best aroma)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Salt (to taste)
Second Marination (The Malai Base)
- 1/2 cup Hung Curd (Greek Yogurt) (thick and moisture-free)
- 1/4 cup Heavy Cream (chilled)
- 2 tablespoons Processed Cheese (grated into a fine paste)
- 2-3 pieces Green Chilies (finely minced into a paste)
- 1 tablespoon Cornstarch (acts as a binding agent)
- 1/2 teaspoon Green Cardamom Powder (freshly ground)
- 1/2 teaspoon White Pepper Powder (for heat without discoloring the kebab)
- 1/4 teaspoon Mace (Javitri) Powder (optional but highly recommended for authenticity)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
Basting & Garnish
- 3 tablespoons Unsalted Butter (melted for basting)
- 1 teaspoon Chaat Masala (for sprinkling)
- 1 handful Fresh Cilantro (finely chopped)
👨🍳 Instructions
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1
Pat the chicken pieces completely dry with paper towels. This ensures the marinade sticks perfectly to the meat.
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2
In a large bowl, combine the chicken with the first marinade ingredients: ginger-garlic paste, lemon juice, and salt. Massage well and set aside for 20-30 minutes.
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3
Prepare the second marinade by whisking the hung curd, heavy cream, and processed cheese paste until smooth and lump-free.
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4
Fold in the green chili paste, cardamom powder, white pepper, mace powder, crushed kasuri methi, and cornstarch into the cream mixture.
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5
Add the chicken (including any juices from the first marination) into this creamy mixture. Coat each piece thoroughly.
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6
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the enzymes to tenderize the meat.
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7
If using wooden skewers, soak them in water for 30 minutes to prevent burning. If using metal skewers, wipe them with oil.
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8
Preheat your oven to 200°C (400°F) or prepare a charcoal grill for medium-high heat.
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9
Thread the chicken pieces onto the skewers, leaving a tiny gap between pieces to ensure even cooking on all sides.
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10
Place the skewers on a baking rack over a tray. Grill or bake for 12-15 minutes, turning once halfway through.
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11
Remove the skewers and generously brush the chicken with melted butter. Return to the heat for another 3-5 minutes until you see light charred brown spots.
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12
Check for doneness by piercing a piece; the juices should run clear. Do not overcook, as the cream-based marinade can dry out quickly.
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13
Slide the kebabs off the skewers carefully onto a serving platter while hot.
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14
Sprinkle with chaat masala and garnish with freshly chopped cilantro for that final burst of flavor.
💡 Chef's Tips
Always use chicken thighs rather than breasts; the higher fat content ensures the kebabs remain juicy under high heat. Don't skip the cheese; it provides the 'malai' (creamy) texture and helps the marinade cling to the chicken. If you don't have a tandoor, you can finish the kebabs with a 'dhungar' (charcoal smoking) technique for that authentic smoky aroma. Ensure the yogurt is truly 'hung' or use thick Greek yogurt; any excess water will make the marinade runny and prevent charring. White pepper is preferred over black pepper to maintain the signature ivory-white color of the kebab.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney to cut through the richness. Pair with thinly sliced red onion rings soaked in ice water and seasoned with lemon and salt. Accompanied by a fresh Lachha Paratha or buttered Garlic Naan for a complete meal. A crisp, chilled lager or a salted Lassi complements the creamy profile of this dish perfectly. Serve on a bed of shredded cabbage and carrots for a crunchy textural contrast.