There’s something about Chicken Malai Kababs that instantly feels indulgent. Maybe it's the velvety marinade, rich with cream and cheese, or maybe it’s that first bite when the kabab almost melts in your mouth. I’ve made a lot of chicken kebabs in my day, but these creamy malai kababs stand out for their simplicity and richness. Whether you're planning an easy iftar recipe or looking for a new chicken starter recipe to impress your dinner guests, this one's a crowd-pleaser. Plus, you can grill them, bake them, or even pan-sear them—whatever works best in your kitchen.
Chicken Malai Kababs
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Marination Time (overnight recommended) 2 hours hrs
Total Time 2 hours hrs 35 minutes mins
Course Appetizer, Main Course
Cuisine Indian
Mixing bowl For marinating the chicken.
Skewers Wooden skewers work, but soak them in water for 30 minutes to avoid burning. Metal skewers are perfect if you're grilling.
Grill, oven, or stovetop pan These kababs are versatile. For an indoor option, chicken kebabs in oven work beautifully. A stovetop grill pan or even a non-stick tawa will do just fine.
Brush For basting butter or ghee.
Knife & chopping board For prepping the chicken and other ingredients.
Kitchen gloves (optional) Helps with mixing the marinade thoroughly by hand.
For the marinade
- 500 grams boneless chicken preferably thighs, cut into 1.5-inch cubes
- 2 tablespoons cream cheese room temperature
- 3 tablespoons thick fresh cream malai or heavy whipping cream
- 1 tablespoon hung curd or Greek yogurt
- 1 tablespoon ginger-garlic paste
- 2 green chilies finely chopped
- 1 teaspoon white pepper powder
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon salt adjust to taste
- 2 tablespoons grated cheese mozzarella or processed cheese
- 1 tablespoon cornflour or rice flour for binding
- 1 tablespoon melted butter or ghee for basting
Optional additions for enhanced flavor
- A pinch of cardamom powder
- Freshly chopped coriander or mint for garnishing
Step 1: Prepare the Chicken
Start with boneless chicken thighs. They remain juicier than breast meat and absorb the marinade better. Cut them into 1.5-inch pieces. Rinse and pat them dry with paper towels.
Step 2: Make the Creamy Marinade
In a large mixing bowl, combine cream cheese, fresh cream, hung curd, ginger-garlic paste, chopped green chilies, white pepper powder, garam masala, lemon juice, and salt. Mix well until smooth. Add in the grated cheese and corn flour. The cheese helps with richness while the corn flour binds everything together.
You want the marinade to be thick and clingy. Toss the chicken pieces in and mix with your hands, ensuring every piece is coated thoroughly. Cover and refrigerate for at least 2 hours, though overnight marination really deepens the flavor.
Step 3: Skewer the Chicken
Thread the marinated chicken pieces onto the skewers. Leave a small gap between each piece for even cooking. If using wooden skewers, make sure they’re pre-soaked.
Step 4: Cook the Kababs
You can use one of several methods depending on your setup:
Grill: Preheat to medium-high and grill for 12–15 minutes, turning halfway and basting with melted butter or ghee.
Oven: Preheat your oven to 400°F (200°C). Place skewers on a wire rack over a baking tray and bake for 12–15 minutes. Then broil for 2–3 minutes to get a light char.
Pan: Heat a grill pan or tawa over medium heat. Add a bit of butter or ghee and cook the kababs, turning occasionally, until golden on all sides.
Whatever method you use, keep an eye on them. The cheese and cream can brown quickly.
Step 5: Serve Hot
Once cooked, let the kababs rest for a minute before serving. Sprinkle with chopped coriander or mint and a light dash of lemon juice.
Pairings That Work Like Magic
These creamy chicken malai kababs are indulgent, so pair them with something that balances that richness:
- Mint-coriander chutney – Classic, refreshing, and herbaceous.
- Laccha onions – Thinly sliced onions tossed with lemon juice, salt, and chili powder.
- Roomali roti or butter naan – Perfect for wrapping the kababs into a delicious roll.
- Pulao or jeera rice – For turning it into a fuller meal.
You can also serve these as a part of a larger iftar spread. Alongside shami kabab recipe or even a classic chapli kabab recipe, these make for a star combo.
FAQs
1. What cut of chicken should I use?
Boneless chicken thighs are ideal because they stay juicy and tender, even after cooking. Chicken breast tends to dry out unless cooked very carefully.
2. Can I use this marinade for other types of kebabs?
Absolutely! This creamy chicken kebab marinade works well with paneer or tofu too, if you're exploring veg kabab recipes. Just reduce the marination time to 30 minutes for these alternatives.
3. Can I cook these without skewers?
Yes, you can. Just flatten the marinated chicken into small patties (like seekh kabab) and pan-fry them. You’ll still get a lovely crust and creamy inside.
4. How do I make these as part of easy Ramadan recipes?
You can marinate a big batch ahead of time and freeze the skewers. Then, just cook them fresh each evening during Ramadan. These are also great additions to your Ramadan recipes iftar menu.
5. Can I bake them directly on a tray?
Yes, but it’s best to place them on a wire rack so heat circulates evenly. If baking directly on a tray, line it with parchment paper and flip halfway through.
