Receipes - Murgh Malai Kebab

Chicken breast boneless Gms 900 Cut into tikka sized pieces
Ginger garlic paste Gms 30  
Salt Gms As required  
Lemon Nos 1 Juice
Yoghurt Gms 150 Hung
Cheddar cheese Gms 90 Grated
Cardamom powder Gms 3  
White pepper powder Gms 5  
Garam masalas powder Gms 3  
Green chillies Nos 4 Finely chopped
Ginger Gms 15 Finely chopped
Fresh coriander Gms 10 Finely chopped
Fresh cream Ml 100  


  • Place the chicken in a bowl and marinate it with the ginger garlic paste, lemon juice and salt and keep aside
  • In another bowl cream the grated cheddar and add the hung curds and beat it to a smooth paste
  • Add the powders followed by the chopped coriander, green chillies and the ginger.
  • Add this mixture to the chicken and gently fold in the cream
  • Hold the marinated chicken at room temperature far an hour and then refrigerate
  • Thread the chicken onto a skewer and cook it in a medium heated tandoor for about 8- 10 minutes
  • When almost done remove the chicken and baste it with clarified butter, rest for a minute and place it back into the tandoor
  • When done unskewer onto a plate
  • Best served with laccha pyaz, pudhine ki chutney and roomali roti or naan