Murgh Methi Malai Kebab | How to make Murgh Methi Malai Kebab (56 likes)
- By Chef (Mrs) Reetu Uday Kugaji
Created on 29th Feb 2016
About Murgh Methi Malai Kebab
This is a delicious melt-in- your mouth appetizer which will steal the thunder out of your meal. Succulent chicken chunks wrapped with cheese, fresh cream, broiled dried fenugreek leaves and freshly grounded spices, grilled or barbecued sprinkled with lemon juice, accompanied with onion laccha salad and mint -coriander -yogurt chutney.
Murgh Methi Malai Kebab is an aromatic, flavorful and delicious dish which is very much popular in Indian. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Murgh Methi Malai Kebab is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Murgh Methi Malai Kebab at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 20 minute for the preparation and 20 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Murgh Methi Malai Kebab by Chef (Mrs) Reetu Uday Kugaji in step by step with pictures so you can easily learn how to cook the perfect Murgh Methi Malai Kebab at your home without any difficulties. Murgh Methi Malai Kebab is one of the representative dishes of Indian which you can serve in any special occasions.
- Prep Time20mins
- Cook Time20mins
Ingredients to make Murgh Methi Malai Kebab
- Chicken leg without skin, boneless - 500 gms (2 inch cubes)
- First Marination:
- Ginger paste - 01 tbsp.
- Garlic paste - 01 tbsp.
- White pepper powder - 01 tsp.
- Green Cardamom powder - ¼ th tsp.
- Salt - 2 gm
- Raw papaya paste - ¼ th cup (It is a tenderizer)
- Second marination:
- Green chillies - 4
- Fresh coriander leaves - 3 tsp
- Cheddar cheese, grated - 5 tbsp
- Corn flour - 2 tsp
- Fresh cream - ½ cup
- Hung curd - ½ cup
- Dried fenugreek leaves (Kasoori Methi), broiled - 1 ½ tsp
- Nutmeg powder - ½ tsp
- Mace powder - ½ tsp
- Salt to taste
- For basting the chicken pieces: Pure ghee/ Melted butter / Canola oil- 1 ½ tbsp
- For Sprinkling: Lemon Juice (Optional)
- Chaat masala 1/4 tsp