Name: Tandoor less Malai Chicken Kabab recipe by U K at BetterButter
Prep time: 180 min
Cook time: 30 min
Total time: 210 min
Yield: 4
Ingredients: Boneless chicken 500 gms; Fresh cream 200 gms; White cheese plain 100 gms; Ginger paste 1-2 tbsp; Garlic paste 2 tbsp; Coriander leaves 1/2 cup; Mint leaves 1/2 cup; Green chilllies 3-4; Salt as per taste; Black pepper as per need; Nutmeg powder - a pinch; 1/2 tsp cornstarch; 1-2 tbsp lemon juice

ABOUT Tandoor less Malai Chicken Kabab RECIPE

Malai chicken kababs/kebaabs is a great starter, a side dish in most non-veg meals comprising of Tandoor items, this dish can’t be compromised on if you are looking for an authentic Tandoori meal. Since this is a very heavy dish, one has to be careful while eating. Since I always promote a healthy and fit body, I keep looking at ways to cut down calories and fats in meals while maintaining the same taste and flavor. So here is what we are doing to all those who don’t have a Tandoor at home but still want to enjoy this dish.

Ingredients Serving: 4

Boneless chicken 500 gms
Fresh cream 200 gms
White cheese plain 100 gms
Ginger paste 1-2 tbsp
Garlic paste 2 tbsp
Coriander leaves 1/2 cup
Mint leaves 1/2 cup
Green chilllies 3-4
Salt as per taste
Black pepper as per need
Nutmeg powder - a pinch
1/2 tsp cornstarch
1-2 tbsp lemon juice

Instructions

For the first marinate: Cut chicken into 1/2 inch chunks, mix with salt, nutmeg powder, black pepper, ginger-garlic paste, green chilli paste, coriander, mint leaves and some lemon juice. Mix well and keep aside for 30 minutes to 2 hours.
For the second marinate: Grate the cheese in a mixing bowl, add cornstarch, cardamom (optional). Add cream and make a thick paste. Cover the first marinated chicken with this paste. Keep aside for another 30 minutes.
Preheat the oven at 180 degrees for 15 minutes and put in the skewer sticks (Soaked in water for 20 minutes) with chicken pieces on it for about 15 - 20 minutes, turning the skewer sticks at regular intervals so that they are evenly grilled.
In case you don't have an oven, pressure cook the chicken for 3 whistles. Then put the kebab on skewer (pre-dipped in water for 20 mins) and in a pan. Keep turning the skewer to ensure that all the sides are done.
Place a burning charcoal in a small bowl and put it in between the kebabs. Add a teaspoon of ghee and cover it tight with a lid.
Serve as starters or a side dish. I am sure all will enjoy these finger licking Chicken Malai Kababs.

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