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Photo of Murgh Methi Malai Kebab by Chef (Mrs) Reetu Uday Kugaji at BetterButter

Murgh Methi Malai Kebab

Chef (Mrs) Reetu Uday Kugaji
20 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Murgh Methi Malai Kebab RECIPE

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.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Indian
  • Roasting
  • Grilling
  • Appetizers
  • Low Fat

Ingredients Serving: 4

  1. chicken leg without skin, boneless - 500 gms (2 inch cubes)
  2. First Marination:
  3. ginger paste - 01 tbsp.
  4. garlic paste - 01 tbsp.
  5. White pepper powder - 01 tsp.
  6. Green cardamom powder - ¼ th tsp.
  7. salt - 2 gm
  8. Raw papaya paste - ¼ th cup (It is a tenderizer)
  9. Second marination:
  10. green chillies - 4
  11. Fresh coriander leaves - 3 tsp
  12. Cheddar cheese, grated - 5 tbsp
  13. Corn flour - 2 tsp
  14. Fresh cream - ½ cup
  15. Hung curd - ½ cup
  16. Dried fenugreek leaves (Kasoori Methi), broiled - 1 ½ tsp
  17. nutmeg powder - ½ tsp
  18. mace powder - ½ tsp
  19. salt to taste
  20. For basting the chicken pieces: Pure ghee/ Melted butter / Canola oil- 1 ½ tbsp
  21. For Sprinkling: lemon Juice (Optional)
  22. Chaat masala 1/4 tsp


  1. First Marination Time- 35 minutes. Second Marination Time- Overnight in a refrigerator covered with cling wrap or minimum 03 Hours in a refrigerator covered with cling wrap. Oven Temperature: 210 degree centigrade.
  2. For the first marination: Clean and wash chicken pieces thoroughly. With a kitchen napkin / paper kitchen towel, pat dry the pieces to remove excess of moisture in it.
  3. In a glass bowl, combine the chicken pieces with ginger & garlic paste, green cardamom powder, salt, pepper and raw papaya paste. Mix well. Cover with a cling wrap and refrigerate for 35 minutes.
  4. For the second marination: Remove the marinated chicken pieces from the refrigerator and keep aside. Coarsely grind green chillies and fresh coriander leaves without water using a mortar and pestle.
  5. To this ground mixture add grated cheddar cheese, corn flour, fresh cream, broiled kasoori methi , hung curd, nutmeg powder, mace powder and salt- To taste. Now add the marinated chicken pieces to the second marinate.
  6. Keep it covered with a cling wrap refrigerated, overnight.
  7. For preparing the Malai Kabab: Remove the bowl from the refrigerator and keep aside for 25 minutes. Preheat the oven to 210 degree centigrade in a grill mode for 10 minutes. On a baking sheet, place an aluminium foil sheet.
  8. Take the skewer rods and insert the chicken pieces. Keep it on top rack of the oven for 10 minutes. Drizzle the remaining marinade on them and drizzle little melted ghee / melted butter / Canola oil over the chicken pieces.
  9. Once it is done, turn over the skewer rods and keep it for another 10 minutes.
  10. For serving the kebabs: In a serving plate, serve the kebabs very hot sprinkled with lemon juice and chaat masala (optional) and accompanied with onion laccha salad and mint-coriander-yogurt chutney.

Reviews (4)  

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Arpita Parmar
Arpita Parmar   Apr-14-2017


Peena Rajput
Peena Rajput   Mar-27-2016

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