Malai Chicken Kebab is also known as Reshmi Chicken Kebab. It is one of the many types of Indian kebabs that are made through out the country. The word malai in literally means cream in Hindi which is the national language of India and Reshmi means silk.
This kebab got its name because of how juicy and succulent these meat pieces are once they are cooked. It is all courtesy the rich marinade they have been saturated in. The ground almonds, yoghurt and the thick cream all contribute to the softness of the meat.
It is usually served as an appetizer and sometimes as a side dish as well.
I had been wanting to make this dish for a long time and finally I did. Boy! Were they good or what?
Note: For those of you who are not keen on spice can avoid the chillies.
Ingredients
Boneless Chicken…………………….500 grams; cut into 1.5 inch cubes
Yoghurt ………………………………..1/2 cup
Lemon/Lime Juice ……………………3 tablespoons
Almonds ………………………………..1/2 cup; soaked overnight and peeled
Cream …………………………………..1/2 cup
Ginger Paste ……………………………11/2 tablespoons
Garlic Paste ……………………………..11/2 tablespoons
Green Chilli………………………………3; whole
Garam Masala powder………………..1/2 teaspoon (cinnamon, cloves, cardamom)
Salt ……………………………………….seasoning
Method
- Besides the chicken, combine all the other ingredients in a processor to make a thick paste.
- Cover the chicken with the marinade and leave overnight in the refrigerator. If it is left for a little over 24 hours, the chicken pieces soak up all the juices and flavour. The pieces are with a thick coating of the paste.
- Skewer the pieces into bamboo sticks that have been soaking in water for 4-5 minutes or you can skewer them on metal skewers by brushing it with a little oil.
- Grill on charcoal grill for 10-15 minutes rotating them to get cooked evenly or you can bake in the over at 150 C for 30-40 minutes.
- Serve hot with coriander chutneys and naan (Indian tandoori bread) or pita bread.
