Chicken Malai Kebab Recipe (Reshmi Kebab)
A non-veg Mughlai recipe with boneless chicken - breasts, black pepper powder, ginger garlic paste. Ready in 2h 50m, serves 4.
Curated byZainab Khan🇮🇳
Instructions
19 steps- 1
To prepare Murg Malai Kebab Recipe (Reshmi Kebab), wash the chicken pieces and cut them into bite sized pieces
boneless chicken - breasts(300 grams) - 2
Marinate them by applying the ingredients mentioned in 1st marinade (black pepper powder,ginger garlic paste, lemon juice and salt)
black pepper powder(2 teaspoon)ginger garlic paste(2 tablespoon)lemon juice(1 tablespoon)salt(1/2 tablespoon)cloves garlic(2)garlic powder(1 tablespoon)salt - to taste - 3
Keep them in fridge for 30 minutes
- 4
Add coriander leaves, green chillies and garlic pods to a mixer and make a thin paste without adding any water
ginger garlic paste(2 tablespoon)green chilli(2)cloves garlic(2)coriander (dhania) leaves - chopped(4 tablespoon)garlic powder(1 tablespoon) - 5
To a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, garlic powder, coriander and green chilli paste from mixer, corn flour and oil
black pepper powder(2 teaspoon)ginger garlic paste(2 tablespoon)mozzarella cheese - grated(3 tablespoon)corn flour(1 tablespoon)green chilli(2)cloves garlic(2)coriander (dhania) leaves - chopped(4 tablespoon)cardamom (elaichi) pods/seeds - peeled and crushed(2)garlic powder(1 tablespoon)fresh cream(2 tablespoon) - 6
Mix well
- 7
Pour this cheesy creamy marinade on the chicken pieces ensuring that the chicken pieces are completely covered
boneless chicken - breasts(300 grams)fresh cream(2 tablespoon) - 8
Add salt to taste and mix well
salt(1/2 tablespoon)salt - to taste - 9
Again keep the chicken coated with creamy cheesy marinade is fridge for at least 2 hours
boneless chicken - breasts(300 grams)fresh cream(2 tablespoon) - 10
Meanwhile soak the skewers for 2 hours in water
- 11
After 2 hours, start putting the chicken pieces on skewers ensuring that maximum meat is on the upper side of the skewer
boneless chicken - breasts(300 grams) - 12
You can add 2 to 3 chicken pieces on the skewers depending on the size of the kebabs
boneless chicken - breasts(300 grams) - 13
Pre-heat the oven in broil more for 10 minutes at 230 C
- 14
Line the baking tray with aluminium foil and place the chicken loaded skewers on the baking tray by keeping enough space in between them
boneless chicken - breasts(300 grams) - 15
Apply melted butter on the chicken pieces using a basting brush
boneless chicken - breasts(300 grams) - 16
Keep the baking tray inside the oven and broil for 15 minutes at 230 C
- 17
After 15 minutes, take out the baking tray carefully and flip the chicken pieces
boneless chicken - breasts(300 grams) - 18
Again apply butter using a basting brush and broil the chicken at same temperature for 10 minutes
boneless chicken - breasts(300 grams) - 19
Serve Murg Malai Kebab Recipe (Reshmi Kebab) with pudina chutney and Chicken Biryani
boneless chicken - breasts(300 grams)
Rate this recipe
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Chicken Malai Kebab Recipe (Reshmi Kebab)
A non-veg Mughlai recipe with boneless chicken - breasts, black pepper powder, ginger garlic paste. Ready in 2h 50m, serves 4.
Curated byZainab Khan🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
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Ingredients Checklist
Directions
19 steps- 1
To prepare Murg Malai Kebab Recipe (Reshmi Kebab), wash the chicken pieces and cut them into bite sized pieces
boneless chicken - breasts(300 grams) - 2
Marinate them by applying the ingredients mentioned in 1st marinade (black pepper powder,ginger garlic paste, lemon juice and salt)
black pepper powder(2 teaspoon)ginger garlic paste(2 tablespoon)lemon juice(1 tablespoon)salt(1/2 tablespoon)cloves garlic(2)garlic powder(1 tablespoon)salt - to taste - 3
Keep them in fridge for 30 minutes
- 4
Add coriander leaves, green chillies and garlic pods to a mixer and make a thin paste without adding any water
ginger garlic paste(2 tablespoon)green chilli(2)cloves garlic(2)coriander (dhania) leaves - chopped(4 tablespoon)garlic powder(1 tablespoon) - 5
To a mixing bowl add thick yogurt, fresh cream, grated cheese, crushed cardamom, garlic powder, coriander and green chilli paste from mixer, corn flour and oil
black pepper powder(2 teaspoon)ginger garlic paste(2 tablespoon)mozzarella cheese - grated(3 tablespoon)corn flour(1 tablespoon)green chilli(2)cloves garlic(2)coriander (dhania) leaves - chopped(4 tablespoon)cardamom (elaichi) pods/seeds - peeled and crushed(2)garlic powder(1 tablespoon)fresh cream(2 tablespoon) - 6
Mix well
- 7
Pour this cheesy creamy marinade on the chicken pieces ensuring that the chicken pieces are completely covered
boneless chicken - breasts(300 grams)fresh cream(2 tablespoon) - 8
Add salt to taste and mix well
salt(1/2 tablespoon)salt - to taste - 9
Again keep the chicken coated with creamy cheesy marinade is fridge for at least 2 hours
boneless chicken - breasts(300 grams)fresh cream(2 tablespoon) - 10
Meanwhile soak the skewers for 2 hours in water
- 11
After 2 hours, start putting the chicken pieces on skewers ensuring that maximum meat is on the upper side of the skewer
boneless chicken - breasts(300 grams) - 12
You can add 2 to 3 chicken pieces on the skewers depending on the size of the kebabs
boneless chicken - breasts(300 grams) - 13
Pre-heat the oven in broil more for 10 minutes at 230 C
- 14
Line the baking tray with aluminium foil and place the chicken loaded skewers on the baking tray by keeping enough space in between them
boneless chicken - breasts(300 grams) - 15
Apply melted butter on the chicken pieces using a basting brush
boneless chicken - breasts(300 grams) - 16
Keep the baking tray inside the oven and broil for 15 minutes at 230 C
- 17
After 15 minutes, take out the baking tray carefully and flip the chicken pieces
boneless chicken - breasts(300 grams) - 18
Again apply butter using a basting brush and broil the chicken at same temperature for 10 minutes
boneless chicken - breasts(300 grams) - 19
Serve Murg Malai Kebab Recipe (Reshmi Kebab) with pudina chutney and Chicken Biryani
boneless chicken - breasts(300 grams)
Rate this recipe
