Murgh Methi Malai Kebab | How to make Murgh Methi Malai Kebab

By Chef (Mrs) Reetu Uday Kugaji  |  29th Feb 2016  |  
4.2 from 4 reviews Rate It!
  • Photo of Murgh Methi Malai Kebab by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Murgh Methi Malai Kebabby Chef (Mrs) Reetu Uday Kugaji
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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.

Murgh Methi Malai Kebab

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

How to make Murgh Methi Malai Kebab

  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.

My Tip:

You may add an egg to the second marination, if you are marinating the chicken pieces for 3 hours and not overnight. I prefer that the chicken be marinated overnight so that it is much juicer, flavourful and aromatic. Drizzling with the leftover marinade and melted pure ghee/ melted butter/ Canola oil keeps the chicken kebabs juicy and tender. You may use a tandoor or barbecue for the kebabs. You may sprinkle a little chaat masala before serving the kebabs.

Reviews for Murgh Methi Malai Kebab (4)

Arpita Parmar3 years ago


Peena Rajput4 years ago


sharana shan4 years ago


Shambhavi Gupta4 years ago

Wow so authentic looking! awesome