Malai Kebab is an Indian appetiser that melts in your mouth with a rich, creamy texture with subtle flavours. This malai kebab recipe is prepared with tender pieces of chicken marinated in a smooth spiced yoghurt and cream mixture. The kebabs are very juicy and have superb flavour and softness. Malai kebabs are considered a starter dish for weddings, parties, or festive occasions in North and Central India. This malai kebab recipe starts by marinating boneless chicken in a mixture of cream, yoghurt, spices like ginger, garlic, garam masala, and cumin, along with a hint of saffron for an opulent taste. The creamy marinade makes the malai kebab incredibly tender and juicy when cooked. Cashews and cheese are sometimes added to the malai kebab recipe for extra creaminess. After marinating the sweet spices, the chicken pieces are skewered and then grilled or baked. The kebabs are often garnished with fresh cilantro, served on the side with mint chutney, and sometimes a squeeze of lemon juice. This malai kebab recipe easily adjusts as per your taste. Now, let's try out the malai kebab recipe.

• 500 gms chicken
• Lemon
• 1 tsp ginger garlic paste
• 1 tsp chilli paste
• Mint
• 1 tsp garam masala
• 1/2 tsp pepper powder
• 200 gms curd
• 100 gms dairy cream
• 1/2 tsp cardamom powder
• Salt

• Take 500 gms of boneless chicken pieces, preferably cut into cubes and place them in a mixing bowl, then add 1 Tsp of ginger-garlic paste and 1 Tsp of green chilli paste to infuse flavour and make the chicken tender.
• Add some salt to taste and mix all the ingredients well so that every piece of chicken is coated equally with the mixture.
• Cover it up and let the bowl rest there, letting the chicken marinate for at least 30 minutes.
• This first marination allows the chicken to absorb the first layer of flavour, which yields juicy and flavourful kebabs.
• Meanwhile, mix the marinade made from rich and creamy taste. First of all, 200 gms of hung curd in a bowl and 100 gms of fresh cream are added, and the whole combination of curd and cream is used as a marinade for the Malai Kebabs.
• Add 1 Tsp of garam masala for depth, 1/2 Tsp of white pepper powder for a mild spiciness, and 1/2 Tsp of cardamom powder for its delicate, aromatic touch.
• Season it with salt to your taste and blend everything very well until it becomes smooth and well-blended.
• As soon as the first marination is complete, add the marinated chicken pieces to the creamy curd mixture.
• Mix well so that each piece of chicken gets coated generously with the rich marinade. Cover the bowl and refrigerate the marinated chicken for at least 2 hours.
• Once you're ready to assemble and cook, preheat the oven to 200 C or set up a grill with medium-high heat.
• Soak some wooden skewers in water for at least 20 minutes.
• Place the marinated chicken pieces on skewers, making sure there is space between every piece so that the meat cooks evenly.
• Put skewers on the preheated grill or bake in the oven. Cook kebabs for 15-20 minutes, shaking skewers occasionally and basting the chicken in melted butter or oil for extra moisture and that golden finish.
• Remove the kebabs from the grill or oven once they have cooked through and have acquired a slightly charred taste.
• Slide the chicken off the skewers and pile them up on a serving platter.
• Serve hot with mint chutney and lemon wedges on the side for added bursts of freshness and tang.
• This recipe of Malai Kebab is creamy, flavourful, and sure to impress.