Chicken malai kabab/ Chicken Reshmi kabab/ Murgh malai kabab is a scrumptious, creamy and very flavorful kebab/ kabab that is super easy and quick to make. Handful ingredients mixed / massaged on chicken breast cubes; marinated for hours then baked/ tawa cooked to perfection.
I prepared this Reshmi kabab recipe last year for Ramadan but couldn’t post it. So waited this long to post it. This malai kabab post consists of both versions oven/ baked and tawa cooking.

You could prepare this Reshmi kabab/ Malai kabab either in oven/ tawa method; as both yield awesome results. But to be honest, with oven it is much easy and mess free way to prepare this.

In this chicken/murgh malai kebab I have used chicken breast/ tender which suits the dish well. The white color is achieved with cheese, milk/ cream and minced/ ground green chili for spiciness. Never skip cream nor cheese as these are key ingredients of the reshmi kebab.

On the whole this different malai murgh kabab different from regular kebab will be devoured by all!! Since its Ramadan time I am constantly posting recipes with chicken and here are 2 famous recipes CHICKEN HALEEM and CHICKEN NOMBU KANJI. For interesting and healthy recipes during Iftar are below:

IFTAR/ RAMADAN SWEETS, SNACKS AND DINNER RECIPES

So let’s get to the making of Reshmi kabab/ Murgh malai kabab!!

You might be interested in other recipes below:

Chicken malai kabab, Reshmi kabab(Pan/ Baked)

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: AppetizersCuisine: IndianDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Calories

300

kcal

Marination time

hours

Chicken malai kabab/ Chicken Reshmi kabab/ Murgh malai kabab is a scrumptious, creamy and very flavorful kebab/ kabab that is super easy and quick to make.

Ingredients for Chicken malai kabab

2 cups Chicken breast tender (chopped into cubed)
1/2 teaspoon, Ginger garlic paste
1 tablespoon, Thick curd
3 tablespoon, Mozzarella cheese
2 tablespoon, Cream/ Milk
1 no., Green chili (crushed/ paste)
1 tablespoon, Coriander leaves (chopped finely)
Salt – to taste
½ teaspoon, Pepper powder
1 tablespoon, Oil

Directions to make Chicken malai kabab

Cut and chicken breast into cubes.Wash it thoroughly. In a bowl add the chicken cubes, salt, ginger garlic paste, green chilli minced, chopped coriander leaves, pepper powder, cream, curd and crumbled mozzarella cheese. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste.
Preheat oven at 400F / 204 C. Now line a baking tray with aluminum foil. Take each skewer and thread the chicken pieces.
Now arrange the skewers on the foil placed on the baking tray. Add 2 tbsp oil over every skewer with chicken. Now bake the chicken for 20 minutes. I flipped it once say after 10 minutes for even cooking.
After 20 minutes broil the kabab for 2 minutes in high and that should result in charred flavor and look. Relish it hot with mint raita!!
Now for the tawa method, drizzle some oil in the preheated tawa then place 1 or 2 prepared kabab at a time, cook it in medium flame with constant flipping. This should take about 6 to 8 minutes. When all sides are cooked evenly remove it from tawa and serve it hot with mint raita.

Notes

* 1 cup = 235 ml

HOW TO MAKE CHICKEN MALAI KABAB WITH STEP BY STEP IMAGES

Cut and chicken breast into cubes. Wash it thoroughly. Do not the cut the chicken cubes too big for it will not get cooked fully nor small as the pieces will be too tiny on the skewer.
In a bowl add the chicken cubes, salt, Ginger garlic paste, ground/ minced green chilli, chopped coriander leaves, pepper powder, cream, curd and Crumbled mozzarella cheese. Mix well. Marinate for at least 2 hours for better taste. I left it for 4 hours and got better taste.
Preheat oven at 400F / 204 C. Now line a baking tray with aluminum foil. Take each skewer and thread the chicken pieces may be 4 or 5 pcs in a skewer. Now arrange the skewers on the foil placed on the baking tray. Add 2 tbsp oil over every skewer with chicken. Now bake the chicken for 20 minutes. I flipped it once say after 10 minutes for even cooking.
After 20 minutes broil the kabab for 2 minutes in high and that should result in charred flavor and look. You can see in the difference in the pictures in the collage. Remove it from the oven and serve/ relish it hot with mint raita!!
Now for the tawa method, drizzle some oil in the preheated tawa then place 1 or 2 prepared kabab at a time, cook it in medium flame with constant flipping. This should take about 6 to 8 minutes. When all sides are cooked evenly remove it from tawa and serve it hot with mint raita.