Murgh Malai Kebab

13 Jan


A fav of my Hubby dear,he used to bring me this very frequently on his way back from office ; from his favorite Kebab joint in Kormangala.

From where I have eaten this,its one of the most soft and succulent Kebab’s ,subtle in taste with a hint of cardamom and rich from the cheese and cream used in the marinate.

I have made this  based on the recipe I saw on Varevah ,and made out of Bone-in Chicken,as this is most acceptable form of chicken in my house hold.

I used the measurement below for 3 leg pieces.

Items required:

  1. 3 Chicken Legs(with thigh).
  2. 1/2 tsp Ginger paste
  3. 1/2 ts garlic paste
  4. 1 pinch pepper powder
  5. a pinch meat tenderiser
  6. 1 tbsp Mozarella cheese
  7. 1 tbsp thick Curd
  8. 1 tbsp Heavy cream
  9. 1 green chilly
  10. 3-4 springs of corriander
  11. salt to taste
  12. 1 tsp oil
  13. 1/2 tsp all purpose flour.


  1. Wash the chicken and pat dry with paper towel.
  2. Make incisions as required.
  3. Make marinade by squeezing  out the ginger garlic paste off excess water,mix with meat tenderizer and pepper powder.
  4. Rub on the chicken pieces on all sides.
  5. leave it on for 30mts.
  6. Pound/grind together green chilly and coriander leaves.
  7. Make the next marinade by mixing together curd,cheese,cream,coriander chilly paste,salt,cardamom powder,salt and all purpose flour.
  8. Apply on the chicken pieces liberally and keep it  in this marinade  for nearly an hour.
  9. Mount this on skewer.
  10. Cook in over on 450F for about 20mt on each side,and then broil it for 3-4mts on each side .
  11. Serve hot with sauce of ur choice or eat it as is.
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Posted by on January 13, 2013 in Chicken, Uncategorized


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