Chicken Malai Kebab Recipe

Hi Guys, today I’ll show you how to make the softest Chicken Malai Kebab. This a melt in your mouth, moist chicken recipe that is easy to make with just a few ingredients. All the ingredients are listed in the description below. The chicken will be marinated twice, the first time is just 20 minutes and the second will be at least 4 hours or even overnight. Ingredients: Lime Juice - 3 tablespoons Garlic grated - 1 tablespoon Ginger grated - 1 tablespoon Salt - 1 ½ teaspoons White Pepper Powder - 1 teaspoon Nutmeg - 2 pinches Ground Cardamom - ¼ teaspoon or 4 pods Garam Masala - ½ teaspoon Heavy Cream - 4 tablespoons Thick Yogurt - 5 ounces - 140 grams Chicken thighs, boneless and skinless - 2 lbs - 900 grams Butter melted - to baste Cilantro chopped , thinly sliced red onion, lemon juice - For Garnish For the first marinade, we’ll need fresh lime juice, grated ginger, grated garlic, salt and white pepper powder. For the second marinade, we’ll need salt, garam masala, nutmeg, ground cardamom, 4 pods, 4 tablespoons heavy cream and 5 ounces thick yogurt - you can use greek yogurt or regular yogurt that has been strained until it’s thick. Here I have 2 pounds of boneless, skinless chicken thighs. The smaller thighs, I’ve cut it into two pieces and the larger thighs into three pieces. The pieces should be about this big, don’t cut them small for this recipe or they will fall apart because they’re so moist. To the chicken, add 1 tablespoon of grated ginger, 1 tablespoon of grated garlic, 3 tablespoons of lime juice, 1 teaspoon salt and 1 teaspoon ground white pepper powder. The chicken is supposed to be white in color so it’s better to use the white pepper than black pepper. If you only have black pepper, it’s fine to use it. Mix this really well with your hands. Cover and let sit for 20 minutes. After 20 minutes, we’ll do the second marinade, add ½ tsp salt, ½ tsp garam masala and ½ tsp white pepper powder, the 4 cardamom pods ground - about ¼ tsp and the nutmeg, just 2 pinches. Pour in the cream and the yogurt. Mix this very well. Cover the chicken and marinate for at least 4 hours in the fridge. Soak the skewers in water for 20 minutes. Heat your oven to 450 degrees Fahrenheit. You can skewer the chicken and put it directly on an oiled baking sheet or put foil on the tray first, oil it and then put the skewers on. I’ve just oiled my tray. I’ve marinated the chicken overnight. You can see the marinade is thick and sticking to the chicken nicely. Skewer the chicken pieces, about 3 pieces to each skewer and put them on the tray. If there is any marinade left in the bowl, spread it on top of the chicken. Now they are ready to go in the heated 450 degree oven. Cook them for 10 minutes, turn them over and cook another 10 minutes. After 20 minutes take the chicken out and baste with melted butter. Now we’ll put the chicken under the broiler for a minute or two on both sides until there are golden spots, you don’t want the chicken to brown all over. It should still look white but with some golden brown spots. Take the chicken off the skewers. They are so tender. You can see how easily a fork goes through the chicken. It’s so flavorful and almost melts in your mouth. Serve with green chutney, thinly sliced onion, lemon and fresh cilantro. I like to squeeze the lemon juice over the red onion and mix with some chopped cilantro. The tangy crisp onion is perfect with the creamy, soft chicken. This is the softest chicken I’ve had and I really hope you try it for yourself. It takes very little work to make this delicious chicken. Share this video and subscribe for more recipes. Until next time, thanks for watching :)