Murgh Malai Kebab

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.

• 500g boneless chicken, cut into cubes (1.1 lb) 500g boneless chicken, cut into cubes (1.1 lb)
• 1 cup plain yogurt (240ml) 1 cup plain yogurt (240ml)
• 2 tablespoons heavy cream (30ml) 2 tablespoons heavy cream (30ml)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml) 2 tablespoons lemon juice (30ml)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 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

1. 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.
2. 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.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken cubes onto skewers, leaving a small gap between each piece.
5. 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.
6. 6.
   Remove the kebabs from the grill and let them rest for a few minutes.
7. 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.