Murg Malai Kabab

Murg Malai Kabab recipe courtesy of our friends at the renowned New York restaurant, Tamerind Tribeca

Four pieces chicken breast

1st marination
– 1 tsp. ginger chopped
– 1 tsp. garlic chopped
– 1 tbsp. malt vinegar
– salt to taste

2nd marination
– ½ cup yogurt
– ½ cup cream cheese
– 1tbsp. heavy cream
– 1 egg
– 2 tbsp. coriander sticks chopped
– 1 tbsp. green chilies chopped
– ½ tsp. green cardomom powder
– ½ tsp. white pepper powder
– 2 tbsp. cheddar cheese grated
– 1 tsp. chat masala
– 1 tbsp. lemon juice

Olive oil for basting

Cut chicken breast in thin slices 2”x 2”x1/2
Marinate chicken breast in salt, ginger, garlic and malt vinegar
Refrigerate for 20 minutes

In a bowl add yogurt, cream cheese, and egg. Mix gently and add coriander, green chilies, cardamom powder and white pepper. Place marination to the side.

Remove the chicken and mix gently with the saved marination and add the cheddar cheese. Place in refrigerator for 4 hours.

To cook in an oven
Place chicken on a tray in the oven for 350 degrees for 15 minutes and turn over while cooking.

Serve with favorite greens and mint chutney.

To cook in a tandoor oven

Skewer the chicken and cook in the tandoor for 6 minutes. Baste with olive oil and cook again until the chicken is crispy.

Remove and place on a plate. Sprinkle with chat masala and lemon juice .


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