Try this ULTIMATE MALAI KABAB Recipe | Chicken Kabab

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream provides richness while being dairy-free.

Cut the chicken thighs into thick strips.

For the first marination, mix chicken with 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, and 1 tsp salt. Marinate for 30 minutes or overnight in the fridge.

For the second marination, strain 1/4 cup hung yogurt for 30 minutes.

Chop 2 green chilies and 1/4 cup coriander finely.

In a separate bowl, mix the chopped green chili, coriander, 1/4 cup hung yogurt, 2 tbsp cream, 2 tbsp cream cheese, 1/2 tsp garam masala, 1 tsp white pepper, 1/4 tsp grated nutmeg, 1 tsp dried fenugreek leaves, and 1/2 tsp chaat masala (optional).

Add a pinch of salt to the second marination and mix until smooth.

Discard any liquid from the first marination and add the chicken to the second marination. Mix well to coat the chicken.

Marinate the chicken in the second marination for at least 30 minutes, but not more than 3 hours.

Heat charcoal until glowing for the dungar method. Place it in a bowl with the chicken and pour ghee over it. Cover for 10 minutes to infuse smoky flavor.

Skewer the chicken pieces in a folding motion, piercing them twice to retain moisture.

Prepare basting sauce by melting butter with grated garlic and chopped coriander.

Pan fry the skewers in a heated pan brushed with butter for 5-7 minutes on one side until golden brown. Turn and baste with sauce, cooking for another 5 minutes.

Preheat the oven to 240°C on grill mode.

Place the skewers in the oven on the top rack and grill for 12 minutes. Turn the skewers, baste, and cook for another 7 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens