The entry of microwave in my kitchen led to cooking of delicious murgh malai kababs which was a long time pending request from husband.
Murg Malai kabab is one of my favourite too..
Murgh means chicken & malai is cream,,,,It is apt for its name because the kabab just melts away into the mouth exploring the flavors and taste right through to give a euphoric heavenly experience.
A smooth creamy chicken kabab midly flavored with cheese, herbs & spices, yoghurt and grilled to perfection is what we needed for sunday night snacks
The Murg malai kababs are a great party dish and would be truly enjoyed by one and all.Unlike the Tandoori chicken or chicken tikka which makes a regular appearance in most of the Indian restaurants, Murg Malai kabab is little different and is served in its natural lightly Whitish brown golden color.
Murg Malai kabab is a north Indian Mughlai non vegetarian dish.
I followed chef sanjay thummas recipe & it was an instant hit in my house
Ingredients
Cardamom powder – 1 – pinch
Cheese – 2 – tbsp
Chicken breast – 200 gms
Coriander leaves – 1 – springs
Corn flour – 1 – tbsp
Cream – 1 – tbsp
Curd thick – 1 – tbsp
Ginger garlic paste – 1 – tsp
Green chilli – 1 – number
Meat tenderizer ,or raw papaya paste – 1/4 – tsp (optional i didnt use it)
Oil – 1 – tbsp
Pepper powder – 1 pinch
salt -1 – pinch
Method
1.Cut chicken breast to bite size pieces and dry them with paper towel.
2. Marinate with pepper pdr , tenderizer and sqeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination.
3. Next make marination by making paste of mozzarella cheese or using mascapone cheese , add curd ( thick ) or sour cream , cream corn flour ,chilli and coriander paste,salt ,oil,cardamom pdr and mix well.
4. Marinate the chicken with this marination and put in the fridge for another hour
5. put on to skewer and put in the hottest possible setting on your oven ,if possibe on broil modr and cook for 10 min on each side till you see fine color on the kabab.
6 .Serve with sprinkled chat masala and lime juice .You can also serve with mint and coriander chutney
Murg Malai kabab is one of my favourite too..
Murgh means chicken & malai is cream,,,,It is apt for its name because the kabab just melts away into the mouth exploring the flavors and taste right through to give a euphoric heavenly experience.
A smooth creamy chicken kabab midly flavored with cheese, herbs & spices, yoghurt and grilled to perfection is what we needed for sunday night snacks
The Murg malai kababs are a great party dish and would be truly enjoyed by one and all.Unlike the Tandoori chicken or chicken tikka which makes a regular appearance in most of the Indian restaurants, Murg Malai kabab is little different and is served in its natural lightly Whitish brown golden color.
Murg Malai kabab is a north Indian Mughlai non vegetarian dish.
I followed chef sanjay thummas recipe & it was an instant hit in my house
Ingredients
Cardamom powder – 1 – pinch
Cheese – 2 – tbsp
Chicken breast – 200 gms
Coriander leaves – 1 – springs
Corn flour – 1 – tbsp
Cream – 1 – tbsp
Curd thick – 1 – tbsp
Ginger garlic paste – 1 – tsp
Green chilli – 1 – number
Meat tenderizer ,or raw papaya paste – 1/4 – tsp (optional i didnt use it)
Oil – 1 – tbsp
Pepper powder – 1 pinch
salt -1 – pinch
Method
1.Cut chicken breast to bite size pieces and dry them with paper towel.
2. Marinate with pepper pdr , tenderizer and sqeezed ginger garlic paste and keep in fridge for 30 min before adding to other marination.
3. Next make marination by making paste of mozzarella cheese or using mascapone cheese , add curd ( thick ) or sour cream , cream corn flour ,chilli and coriander paste,salt ,oil,cardamom pdr and mix well.
4. Marinate the chicken with this marination and put in the fridge for another hour
5. put on to skewer and put in the hottest possible setting on your oven ,if possibe on broil modr and cook for 10 min on each side till you see fine color on the kabab.
6 .Serve with sprinkled chat masala and lime juice .You can also serve with mint and coriander chutney
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