Malai Chicken Kebabs
Welcome to the ‘Indi-Cue’. It’s the intoxicating smell and taste of an Indian BBQ grill, the charred smokiness of marinated kebabs, the heat of the Asian sun, food, which is best devoured without cutlery. It captures the enduring British spirit of grilling and barbecuing but injects a foodie soundtrack, which is loud, vibrant, and uncompromising.
It’s food, which paints a vivid canvas as colourful as a Holi festival. Pause before tucking in and suck in the aroma of silky, tender pieces of chicken, Murgh Malai kebabs which are steeped in yoghurt, cardamom and ginger and grilled to mouth-watering perfection. These kebabs go well with Mustard Charred Broccoli .
Serves: 4 portions
- 500gm chicken thighs cut to bite size pieces
- 1 tbs malt vinegar
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbs Greek yoghurt
- 50ml double cream
- 1 tsp corn flour
- 25gm cheddar cheese, grated
- 2 green finger chillies, finely chopped
- 1 tsp garam masala
- ½ tsp cardamom powder
- 2 tsp finely chopped coriander leaves
- 2 tbs vegetable oil
- 1 lime juiced
- 6-8 soaked bamboo skewers
How To Make Malai Chicken Kebabs
- Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes. In a separate bowl mix together the greek yoghurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chillies, garam masala, cardamom powder, chopped coriander and salt.
- Add this mix to the chicken and marinate 20 minutes or preferably overnight.
- Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook under the grill for 12-15 minutes. Baste with vegetable oil every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
- Douse the chicken with the lime juice and serve.