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Chicken Malai kababs

Chicken Malai Kababs

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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time (overnight recommended) 2 hours
Total Time 2 hours 35 minutes
Course Appetizer, Main Course
Cuisine Indian
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Prepare the Chicken

  1. 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

  1. 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.
  2. 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

  1. 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

  1. You can use one of several methods depending on your setup:
  2. Grill: Preheat to medium-high and grill for 12–15 minutes, turning halfway and basting with melted butter or ghee.
  3. 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.
  4. 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.
  5. Whatever method you use, keep an eye on them. The cheese and cream can brown quickly.

Step 5: Serve Hot

  1. Once cooked, let the kababs rest for a minute before serving. Sprinkle with chopped coriander or mint and a light dash of lemon juice.