Murgh Malai Kebab
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Murgh Malai Kebab is a divine and incredibly creamy Punjabi appetizer that represents the sophisticated side of North Indian grills. This recipe features succulent chunks of chicken thigh marinated in a luxurious, white-gold blend of fresh cream, cheese, and cashew paste. Infused with the delicate aroma of cardamom and mace, it offers a buttery soft, melt-in-the-mouth texture that is unmatched in snack culture. The kebabs are roasted until they reach a delicate professional char while remaining flavor-saturated and juicy inside. It represents the masterful handling of dairy to create a world-class poultry experience. Best served warm with a cooling mint-yogurt dip and fresh greens.
Ingredients
Cooking Instructions
Tips & Secrets
- Using chicken thigh meat is mandatory; it remains professional-grade juicy and soft compared to chicken breast.
- Adding grated cheese to the marinade is the secret to achieving that authentic professional-grade thick and creamy coating.
- Marinating for at least 6 hours is the absolute secret to ensuring the meat is flavor-saturated and buttery soft.
- Do not skip the cardamom and mace; they provide the signature professional-grade fragrance associated with royal malai kebabs.
Nutritional Information(Per 1 portion (150g))
430 kcal
20g
34g
6g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.