Chicken Malai Kebab Recipe.docx

Chicken Malai Kebab Recipe

Chicken Malai Kebab is a delectable and creamy dish originating from the Indian subcontinent, known for its tender and succulent grilled chicken marinated in a rich blend of cream, yogurt, and spices. Here’s a detailed description of the Chicken Malai Kebab recipe:

Appearance:

Chicken Malai Kebab is visually appealing, featuring tender chicken pieces that are usually skewered and grilled to perfection. The marinade coats the chicken with a creamy white texture, often with a light golden-brown char from the grilling process. Garnished with a sprinkle of chaat masala, fresh cilantro leaves, and lemon wedges, Chicken Malai Kebab presents an inviting and appetizing appearance.

Aroma:

The aroma of Chicken Malai Kebab is fragrant and aromatic, with the scent of spices like cardamom, cloves, and nutmeg blending harmoniously with the creaminess of yogurt and richness of cream. As the kebabs cook, the kitchen fills with a tantalizing aroma that promises a flavorful dining experience.

Flavor Profile:

Chicken Malai Kebab boasts a mild and creamy flavor profile that is characteristic of Mughlai cuisine. The chicken pieces are marinated in a mixture of fresh cream, yogurt, ginger-garlic paste, and a blend of spices such as white pepper, garam masala, and a pinch of saffron for added aroma. The cream and yogurt tenderize the chicken, while the spices infuse it with subtle yet aromatic flavors. The grilling process imparts a smoky undertone, enhancing the overall taste experience.

Texture:

The texture of Chicken Malai Kebab is creamy and velvety, with each bite offering a tender and succulent mouthfeel. The marinade helps keep the chicken moist and juicy, while the high heat of the grill creates a slightly crispy exterior that contrasts beautifully with the creamy interior. The kebabs are often served hot off the grill, ensuring a satisfying texture with every bite.

Cultural Significance:

Chicken Malai Kebab originates from Mughlai cuisine, which flourished during the Mughal Empire in India. It is a dish that reflects the royal influences and culinary finesse typical of Mughlai cooking, characterized by its richness and delicate flavors. Chicken Malai Kebab is often served at festive occasions, weddings, and celebrations, where it continues to be appreciated for its creamy texture and aromatic taste.

Serving and Enjoyment:

Chicken Malai Kebab is traditionally served hot as an appetizer or main course, accompanied by naan bread, roti, or steamed basmati rice. It pairs well with mint chutney, tamarind sauce, or a simple cucumber and onion salad on the side. Fresh lemon wedges are often served for those who enjoy a hint of citrus with their meal.

Conclusion:

Chicken Malai Kebab is a dish that exemplifies the richness and elegance of Mughlai cuisine, offering a creamy and flavorful experience that delights the senses. Its aromatic aroma, tender texture, and mild yet sophisticated flavors make it a favorite among kebab enthusiasts and lovers of Indian cuisine. Whether enjoyed at a special occasion or as a treat at home, Chicken Malai Kebab invites you to savor the heritage and culinary artistry of North India.

Instruments Required:

1. **Mixing Bowl**: For marinating the chicken.

2. **Skewers**: For skewering the marinated chicken.

3. **Grill or Oven**: For cooking the kebabs.

4. **Basting Brush**: For brushing the kebabs with oil or ghee.

Ingredients:

– 500 grams Boneless Chicken, cut into cubes

– 1/2 cup Hung Curd (thick yogurt)

– 2 tablespoons Fresh Cream

– 2 tablespoons Grated Paneer (Indian cottage cheese)

– 1 tablespoon Ginger Garlic Paste

– 1 tablespoon Cashew Nut Paste

– 1 tablespoon Almond Paste

– 1/2 teaspoon Garam Masala Powder

– 1/2 teaspoon White Pepper Powder

– 1/2 teaspoon Cardamom Powder

– 1/4 teaspoon Nutmeg Powder

– Salt to taste

– 2 tablespoons Lemon Juice

– 2 tablespoons Vegetable Oil or Melted Ghee

– Chopped Coriander Leaves and Mint Leaves for garnish

– Thinly sliced Onion Rings and Lemon Wedges for serving

Instructions:

Marinating the Chicken:

1. In a mixing bowl, combine hung curd, fresh cream, grated paneer, ginger garlic paste, cashew nut paste, almond paste, garam masala powder, white pepper powder, cardamom powder, nutmeg powder, salt, and lemon juice.

2. Mix the marinade ingredients well to form a smooth paste.

3. Add the chicken cubes to the marinade and coat them evenly with the mixture.

4. Cover the bowl and refrigerate the marinated chicken for at least 2 hours or overnight for best results.

Skewering and Cooking the Kebabs:

1. Preheat the grill or oven to medium-high heat.

2. Thread the marinated chicken cubes onto skewers, leaving a little space between each piece.

3. Brush the grill grates or baking tray with oil or ghee to prevent sticking.

4. Place the chicken skewers on the grill or baking tray and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a golden brown char on the outside.

5. Optionally, brush the kebabs with a little more oil or ghee during cooking for added moisture and flavor.

Serving:

1. Once cooked, remove the chicken malai kebabs from the grill or oven.

2. Garnish with chopped coriander leaves and mint leaves.

3. Serve hot with thinly sliced onion rings and lemon wedges on the side.

4. Enjoy the creamy and flavorful Chicken Malai Kebabs!

Serving Size:

This recipe makes approximately 4 servings of Chicken Malai Kebabs, depending on the portion size.

Cooking Time:

The total cooking time for Chicken Malai Kebabs is approximately 20-25 minutes, including marination and grilling. Adjust the cooking time based on the thickness of the chicken cubes and the heat of the grill or oven.