Reshmi Kabab Chicken Malai Kabab Food
RESHMI KABAB | CHICKEN MALAI KABAB
Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.
Provided by Swasthi
Categories Appetizer
Time 4h30m
Number Of Ingredients 13
Steps:
- Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
- In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
- Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
- Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
- Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
- Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
- Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
- The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
- Serve chicken malai kababs with mint chutney.
Nutrition Facts : Calories 248 kcal, Carbohydrate 2 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 451 mg, ServingSize 1 serving
CHICKEN MALAI KEBAB
This dish sounds simple and wonderful! I have cut the amount of chillies in this recipe by ¾. I like mildly spiced dishes. If you wish for more bite, then increase the chillies to 8, or whatever your preference. This recipe is from "The Indian Menu Planner".
Provided by Chef Patience
Categories Curries
Time 4h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- If you are using wooden or bamboo skewers, be sure to soak them in water (read the package directions) so that they don't splinter or burn on you.
- Mix together the Ginger, Garlic, Salt and Pepper. Rub this mix into the Chicken and set aside for at least 15 minute.
- Mix together the Egg, Cheese, Chillies, Coriander, Cream, Mace, Nutmeg and Cornstarch. Rub this mixture into the Chicken as well. Marinade for a minimum of 3 hours.
- Thread the Chicken strips onto the skewers. If you are putting more than one piece on a skewer, leave them spaced about 1 in apart.
- Grill the kebabs for 5 min, or roast in the oven @ 275 degrees, or place in the rotisserie according to appliance directions.
- If you are using the rotisserie, you may roast them until they are done.
- If you are grilling or oven roasting them, remove them from the heat and place them on a rack to allow the excess liquid to drip off. Then roast again for 3 minutes.
Nutrition Facts : Calories 653.5, Fat 47.2, SaturatedFat 17.6, Cholesterol 257.3, Sodium 234.2, Carbohydrate 8.1, Fiber 0.8, Sugar 1.5, Protein 47.1
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- Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
- In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
- Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
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