Chicken Malai Kabab

Name: Chicken Malai Kabab
Yield: 2 people
Cuisine: Indian
Ingredients: 300 grams chicken breast; 2 tbsp ginger-garlic paste; 1 tbsp lime juice; 2 tbsp fresh cream; 10-12 cashews; 150 grams hung curd; 2 tbsp butter; 1 tbsp refined oil; 1 tsp ghee; 1 cheese block; 1 tbsp mustard oil; 1 tbsp crushed kasuri methi; Salt to taste; 1 tsp sugar; 1 tbsp cornflour; Some chopped coriander; Some chopped green chillies; 1 and half tsp pepper powder; 1 tsp garam masala powder

Sudeshna Rajib Das @cook_85882015

New Delhi

#CA2025 #CookpadApron2025 #cookpadchallenge #cookpadcontest

Sudeshna Rajib Das @cook_85882015

New Delhi

#CA2025 #CookpadApron2025 #cookpadchallenge #cookpadcontest

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Ingredients

Half an hour

2 people

300 gramschicken breast
2 tbspginger-garlic paste
1 tbsplime juice
2 tbspfresh cream
10-12cashews
150 gramshung curd
2 tbspbutter
1 tbsprefined oil
1 tspghee
1cheese block
1 tbspmustard oil
1 tbspcrushed kasuri methi
Salt to taste
1 tspsugar
1 tbspcornflour
Some chopped coriander
Some chopped green chillies
1 and half tsp pepper powder
1 tspgaram masala powder

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Steps

Half an hour

1

First take a chicken breast and cut them into thin pieces as shown in the image below.
2

For marination, add ginger-garlic paste, a tsp of ghee, mustard oil, lime juice, salt and pepper powder. Message everything well. Now keep this in a refrigerator for about half an hour.
3

Soak the cashews in hot water for half an hour. Remove them into a grinding jar and grind them into a smooth paste. In the same paste, add chopped cheese block and fresh cream and again blend everything well into a smooth paste as shown below.
4

Remove this in a vessel. Then add hung curd, crushed kasuri methi, garam masala powder, cornflour, salt and sugar. Give everything a good mix until it forms a smooth paste.
5

Now add chopped coriander and give it a mix. After half an hour of marination, remove the marinated chicken from the refrigerator and add the prepared white paste in it.
6

Combine the paste well with the marinated chicken. Now covet it and keep this in a refrigerator for about an hour.
7

Now take a charcoal piece, burn it as shown below for about a min. Then with the help of a pakkad, put the charcoal piece in a small steel vati and put a tsp of ghee over it. Now blow it hard & cover the lid as soon as possible and keep it covered for at least 5 to 7 minutes to get the perfect tandoor flavour.
8

Now insert the chicken pieces into the skewers. Repeat the same with the rest of the pieces. Now heat a pan, add some oil plus butter in it. Just give it a mix. Now place the skewers on it as shown.
9

After 5 minutes switch the sides. Repeat the same with the rest of the chicken pieces. Cook for about 15 to 20 minutes. Remove them on a platter.
10

While serving, brush some butter on top of the kabab and squeeze some lime juice on top of it. Garnish it with some chopped coriander. Serve them hot with some green pudina chutney.