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Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.
One serving of Reshmi Kabab | Chicken Malai Kabab has about 59 calories, 4g protein, 5g carbs and 2g fat, and takes about 15 minutes to make. Get the full nutrition breakdown with Rasora AI.
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- High Protein
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Ingredients
- 250 g boneless chicken (or breast) ((½ lb))
- 2 tbsp fresh cream
- 2 tbsp greek yogurt ( or thick curd or hung yogurt)
- 1 tbsp ½, lemon juice
- 0.5 tsp ground black pepper ((or 1 teaspoon green chilli paste))
- 2 tbsp coriander leaves ((Chopped, cilantro))
- 1.5 tsp ginger garlic paste ( or 1 inch ginger 3 to 4 cloves of garlic)
- 0.5 tsp salt ((adjust to taste))
- 1 tsp oil
- 2 tbsp almond meal ((or 12 almonds & 8 cashews or ½ tablespoon cornstarch refer notes))
- 2 tbsp cheese ((optional - cream cheese, cheddar or mozzarella))
- 1 tbsp butter (for brushing)
- 0.5 cup Mint Chutney
Instructions
- 01
Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
- 02
In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
- 03
Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
- 04
Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
- 05
Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
- 06
Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
- 07
Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
- 08
The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.
- 09
Serve chicken malai kababs with mint chutney.
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