Murg Malai Kebab

Though Murg Malai kebab is a Moghlai dish. The credit goes to the Land of Awadhi region. Murg Malai Kebab , truly a luscious lip-smacking smooth creamy chicken kebabs mildly flavored with cheese, herbs & spices, yoghurt.

Recipe has very few ingredients and makes a good appetizer. Indian kebabs are generally grilled in a tandoor which gives them a nice smoky flavor. The Nawabi cuisine gave the final touches for the Murg Malai Kebab, by adding a different condiments and spices. Thereby the recipe took a turn for good and gaining prominence.

Murg Malai Kebab with a silky combination of cream melted butter and Cheese makes it the softest chicken kebabs, moist, aromatic and a taste that lingers in your Palate.

The advantage with this is, it can be a starter for any time of the meal, if cut into smaller sizes and skewered and grilled as cocktail kebabs, maybe something like a satay with dips like a mint chutney and a Chatpatta chutney.


Boneless chicken[ Tikka like pieces ] 1 kg
Hung curd ½ cup
Cashew Paste 1 tbsp
Ginger garlic paste 1 tbsp
Garam masala ½  tsp
Fresh Thick Cream 1cup
Melted  Butter 1tbsp
Kasoori  Metthi Powder ½ tsp
White Pepper powder ½  tsp
Lemon juice 1 tbsp
Mustard Oil 1tbsp
salt to taste
Coriander leaves finely chopped 1tbsp
Chat Masala ½ tsp
Mustard oil 1tbsp


  • Clean Wash, dices of chicken and drain well. Pat dry with kichen towel  and keep in a bowl. And spread to remove all moisture.
  • Add GGpaste, cashew Paste, Hung Curd , garam masala, and mustard oil. Mix well. Add chicken dices. And  hung curd .
  • Then add thick cream Kasoori Methi  powder  and all remaining ingredients. Mix well and cover with cling. Check seasonings. Add one wedge Lemon Juice. Refrigerate for a minimum of  Two hrs .
  • Heat an Iron griddle , smear little oil and Place the Marinated chicken on Both sides by basting with little oil.
  • Once the chicken is cooked arrange in a plate with salads and a wedge of lemon. And grate cheese on top of the Kebabs


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