Malai Chicken Kebab

Submitted by:
Kushal Sengupta, Mülheim an der Ruhr, Germany
Chemistry

Image Source: Author

Ingredients

1kg boneless chicken
2 tablespoons ginger paste
1 tablespoon garlic paste
1 teaspoon meat tenderizer (you don't need it if you are doing the first step for more than 4 hours)
1 tablespoon pepper powder
Salt
1 teaspoon cardomom powder
1/2 lemon, sliced
2 tablespoons cooking oil
4 full tablespoons sour cream/plain yogurt
100g cheese, grated
1 teaspoon garam masala powder
1/2 teaspoon red chilli powder/Kashmiri mirch
10g kasuri methi
1 tablespoon chaat masala
Corn starch - keep a lot of it handy

1. The chicken must be in bite-sized pieces. Marinate it with ginger garlic paste, meat tenderizer, pepper powder, salt, cardomom powder, lemon extract, cooking oil for at least 45 minutes. The more the better. Also keep it in the fridge.

2. Add sour cream/yogurt, cheese, garam masala powder, Kashmiri mirch, kasuri methi, chaat masala to the previously marinated chicken and mix well (use hands as it help to marinate the chicken pieces evenly). Then add corn starch and mix again. The concept is at this point the chicken pieces should be covered well with corn starch and the whole marination should not be liquid. Keep this for as long as possible. I generally do it for 6-8 hours.

3. In a baking tray, spread aluminium foil/baking sheet and grease with a bit of cooking oil. Place the chicken pieces next to each other (not on top), put it in a oven (middle rack) and set to broil mode. If you do not have broil mode, make sure the heat comes from top and the temperature is 180° C.

4. Do the first grilling (the previous step) for 15-20 minutes till the chicken pieces start turning red/brown. Turn every piece to the opposite side and do the same grilling for 15 more minutes. The chicken should again turn reddish.

Take it out of the oven and it is ready to eat.

Background

I have wonderful memories about this recipe. I learned this from a friend when I was in Cornell University, USA. In India it is a favourite dish in the North Indian cuisine. We generally order it whenever we visit restaurants. Whenever we used to have any celebrations in Ithaca we used make this as a starter. A mouth watering dish I promise. I quite became an expert of the dish and people used to often request me to make it.

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