Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab

Murg Malai Kabab is a famous non-veg starter of any Indian restaurant. Earlier we used avoid murg malai kabab as this is very less spicy. Since our daughter has grown up and started enjoying chicken dishes whenever we go to restaurant we have to order a less spicy kabab dish and that is none other than Murg Malai Kabab. We used to think less spicy kabab may not taste good but once we tried it we realized our perception was wrong. So the moral is always try new dishes before making a perception about the dish. Since then MurgMalai Kabab has become our favourite non-veg starter. I like the blend of cheese and fresh cream along with chicken which gives a melt in mouth taste. I prepared murg malai kabab at home and the recipe is quite easy. If you are planning for a party at home, you must include murg malai kabab in your menu.

Murg Malai Kabab / Chicken Malai Kabab / Creamy Cheesy Chicken Kabab


Ingredients

Chicken – 500 gms

First Marination

Ginger Paste – 2 teaspoon
Garlic Paste – 2 teaspoon
Vinegar – 1 tablespoon
White Pepper Powder – 1 teaspoon
Salt – 1 teaspoon

Second Marination

Processed Cheese – 1/3 cup, grated
Fresh Cream – 1/2 -2/3 cup
Hung Curd -2 tablespoon
Green Chillies – 2, de-seeded, chopped
Coriander Leaves – chopped,4 tablespoon (Optional, I did not added them)
Egg – 1
Corn Flour – 3 teaspoon
Salt to taste
Chaat Masala –  1 teaspoon
Refined oil – 1 tablespoon

Procedure

1. Murg Malai Kabab mainly prepared using boneless pieces but my family prefer bone piece chicken, hence I tried with bone pieces.

2. Initially marinated the cleaned chicken pieces with first marination ingredients and keep it for 30 minutes.

3. After that in a bowl take grated cheese and rub it using hand make smooth in texture. Add half of the fresh cream, hung curd, green chilli, chopped coriander leaves, egg white, corn flour and salt. Mix them well and add the marinated chicken pieces and coat them well. Now allow them to rest for 4 to 5 hours time.

4. Preheat oven at 160 degree C for 10 minutes (Grill mode) and put the marinated chicken pieces on grilling tray (Middle rack). Now brush little oil on each chicken pieces. Grill them for 15 to 20 minutes. In between turn the chicken pieces and brush little more oil.
5. After taking them out from oven sprinkle chaat masala and garnish with chopped coriander and serve hot.