Recipe
Murgh Malai Kebab
Creamy Turkish Chicken Kebabs
4.6 out of 5
In Turkish cuisine, the Murgh Malai Kebab is a delightful adaptation of the Indian classic. This succulent dish features tender chicken marinated in a creamy blend of yogurt, spices, and aromatic herbs. Grilled to perfection, these kebabs are a true delight for the senses, with their rich flavors and melt-in-your-mouth texture.
Metadata
Preparation time
15 minutes
Cooking time
10-12 minutes
Total time
27-29 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Low-carb, High-protein, Keto-friendly, Paleo-friendly
Allergens
Dairy (yogurt, cream)
Not suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Ingredients
While the Indian Murgh Malai is traditionally cooked in a tandoor oven, the Turkish adaptation involves grilling the marinated chicken kebabs. The Turkish version also incorporates a unique blend of spices and herbs, giving it a distinct flavor profile that sets it apart from its Indian counterpart. We alse have the original recipe for Murgh malai, so you can check it out.
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500g boneless chicken, cut into cubes (1.1 lb) 500g boneless chicken, cut into cubes (1.1 lb)
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1 cup plain yogurt (240ml) 1 cup plain yogurt (240ml)
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2 tablespoons heavy cream (30ml) 2 tablespoons heavy cream (30ml)
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2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
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2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
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4 cloves garlic, minced 4 cloves garlic, minced
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1 tablespoon ginger paste 1 tablespoon ginger paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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1 teaspoon paprika 1 teaspoon paprika
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1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
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1/2 teaspoon salt 1/2 teaspoon salt
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Fresh cilantro, for garnish Fresh cilantro, for garnish
Nutrition
- Calories: 280 kcal / 1170 KJ
- Fat: 15g (7g saturated)
- Carbohydrates: 4g (2g sugars)
- Protein: 30g
- Fiber: 1g
- Salt: 0.8g
Preparation
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1.In a bowl, combine the yogurt, heavy cream, olive oil, lemon juice, minced garlic, ginger paste, ground cumin, ground coriander, paprika, ground turmeric, ground cinnamon, black pepper, and salt. Mix well to form a smooth marinade.
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2.Add the chicken cubes to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
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3.Preheat the grill to medium-high heat.
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4.Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece.
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5.Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
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6.Remove the kebabs from the grill and let them rest for a few minutes.
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7.Garnish with fresh cilantro and serve hot.
Treat your ingredients with care...
- Chicken — Ensure the chicken is cut into evenly sized cubes to ensure even cooking.
- Yogurt — Use thick, Greek-style yogurt for a creamy marinade.
- Garlic and ginger — Freshly minced garlic and ginger will enhance the flavors of the marinade.
- Spices — Use high-quality ground spices for the best flavor.
Tips & Tricks
- Soak wooden skewers in water for 30 minutes before threading the chicken to prevent them from burning on the grill.
- Baste the kebabs with the leftover marinade while grilling for added flavor.
- Serve the Murgh Malai Kebabs with a squeeze of lemon juice for a tangy kick.
- For a smoky flavor, grill the kebabs over charcoal instead of a gas grill.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
Serving advice
Serve the Murgh Malai Kebabs hot as an appetizer or as a main course with a side of Turkish bread, rice pilaf, and a fresh salad.
Presentation advice
Arrange the grilled kebabs on a platter, garnish with fresh cilantro, and serve with lemon wedges on the side for an inviting presentation.
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