Tender, creamy & succulent Malai Kebab is one of the most popular dishes in Indian Cuisine. It is so juicy and soft that you will love it from the very first bite.Malai kebab is a delicious Mediterranean meat-based dish that is known for its tenderness and aroma. It combines creamy dairy or coconut flavors with spicy curry and fragrant herbs and spices. It is marinated twice to ensure that the meat remains soft and tender. After this process which begins the night before you want to cook and serve the malai kebab, the meat is cooked on a skewer, either in the oven, over an open flame or grill or in a pan.
The key to effectively marinating any meat is to allow enough time for it to soak in the liquid. This requires patience and planning, but the results are worth it. For this recipe, I recommend you prepare the first marinade the night before you plan to cook the malai kebab. Leave it to soak for at least two hours and transfer it into the second marinade for equally long. Also be sure to allow wooden skewers to rest in some water while the meat is marinating, before using them to protect them from breaking and from the heat of the oven.
Should you choose to grill malai kebab in the oven or over an open flame, it is a good idea to take them away from the heat and allow the liquid to drip from them before you turn them over. It is essential that you turn the malai kebab skewers over to make sure that it is cooked evenly all over. You can also brush oil over the kebabs at this point and every few minutes during the cooking time. Use coconut or olive oil for the best results.
Coconut milk is a good substitute for cream if you are cooking a dairy-free meal. When selecting your ingredients, bear in mind that the freshest ingredients will give you the best tasting results. So place a few garlic cloves in a blender with a pinch of salt to make your own garlic paste. Follow the same process with chopped ginger root for the ginger paste. You could use dried chillies in place of the chilli powder that the recipe calls for. Place them in the oven to roast for a few minutes before adding them to the marinade to bring out their sweetness. If you love spicy foods, feel free to add in both.
One of the wonderful things about serving a kebab as part of a meal is that it goes really well with so many different things. You could serve them alongside grilled honey and balsamic root vegetables, salad, or a grain such as rice or cous cous. Grain based salads such as cous cous with roast peppers and feta or Tabbouleh complement malai chicken very nicely. Also you could use excess coriander leaves from the recipe as a replacement for parsley in the Tabbouleh. Chickpea salads and cabbage are great options. Maybe some will even choose to serve the malai kebab with a bowl of soup or as a finger food with a selection of other sides.
SERVING MALAI KEBAB
- Chicken-1 kg, boneless and cut into 1 ½ x 1 ½ pieces
- Oil-For basting
- For the first Marinade
- Ginger paste-1/2 tbs
- Garlic Paste-1 tbsp
- Lemon juice- 4 tbsp
- FOR THE SECOND MARINADE
- Hung curd or Labnaneh- 400 gm
- Processed cheese-100 gm, grated
- Coriander powder- 1 tbsp.
- Chili powder- 1 tbsp. ( You can put less, depends on your taste)
- Fennel Seed powder-1 tbsp
- Cardamon powder- 1 tbsp.
- Cinnamon powder- 1 tbsp.
- Mace powder- 1 tbsp.
- Nutmeg powder- 1 tbsp.
- Fresh coriander leaves 2- tbsp.
- Cream- 120 ml
- Saffron – 1 tbsp.( dissolved in 4 tbsp warm water)
- Salt-To Taste
- First of all prepare your marinades.
- Then marinate chicken in the first marinade ingredients.
- Refrigerate for 2 hours and then remove from the fridge and drain.
- Mix together the ingredients of the second marinade and marinate the chicken in that mixture. Again , refrigerate for 2 hours.
- Now skewer the chicken pieces on a skewer and cook on a grill, oven, tandoor or grill/ nonstick pan.
- In the case of a pan, take care to turn the skewer after every 2 minutes, so that the chicken gets coked on all sides.
- Baste with oil at regular intervals.