Chicken Malai Kebab recipe

Years ago I was out with friends in Manhattan. We usually ended our nights in the city with a stop at Mamoun’s for falafel’s or a shwarma. But as it was early in the night we decided on just getting an appetizer from somewhere, a friend suggested we get an appetizer from Baluchi’s. My life has never been the same after I had the Chicken Malai Kebab. I’ve tried to reproduce although I haven’t really gotten close to the original everything i’ve made has been delicious.

I’ve altered this recipe to my own preferences feel free to play with it, like i’ve said i haven’t perfected yet either.

I generally don’t measure much, just eyeball things.. adjust to taste is my advice.

Chicken Malai Kebab – serves 4ish

2 teaspoons fresh ginger, peeled grated
1 1/2 teaspoons garlic 3-4 cloves
1 cup sour cream or plain yogurt (lowfat is good.. greek yogurt if you can find it )
2 tsp paprika for color
2 tsp garam masala (ask my mom for some, go to your local indian grocers, or see the recipe here)
2 teaspoon salt (you may need more salt at the end )
Pinch saffron, soaked in 2 tablespoons lukewarm water (never used it .. give it a go)
Lime zest from 1 average sized lime
Freshly squeezed lime juice, from above lime
2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces (unform sized pieces help with even cooking)
1 to 2 tablespoons heavy cream(optional)
Fresh lemon slices, for garnish
Fresh coriander, for garnish
Metal or wooden skewers

1. Create garlic paste with minced garlic and kosher salt (mortar & pestle) flat objects with a lot pressure help grind it up too. Get creative and have fun.

2. Combine incgredients except for garnish and chicken. Mix well so all ingredients are integrated. Add chicken. Leave covered in fridge for at least 2 hours.

3. Kebab it up. If using wooden skewers be sure to soak the skewers in water for an hour. Believe it or now i’ve made this without skewering. No real difference in flavor..

4. Heat oven to 350 degrees. Place skewers on baking sheet and bake for 30-35 minutes or until large pieces are cooked through.

5. Unskewer serve on plate with garnish. Taste test and add salt if necessary.

I serve this with jasmine rice and a quick onion pickle (recipe below).

Onion Pickle

1/2 large red onion

1/4 cup red wine vinegar

handful fresh coriander leaves chopped

1 seeded serrano pepper minced.

Mix well and enjoy.

In an odd bit of coincidence here’s my post from last year.

Chicken Malai Kebab


Originally uploaded by xetark.
*** UPDATE my own version of the Chicken Malai Kebab Recipe

The recipe is here.
i didn’t use the saffron or cashew paste and used lime instead of lemon as that’s what i had available. as usual i changed some spices up but pretty much stuck with the recipe. This is my 2nd time making it (first time was probably over a year ago). It was tasty the chicken was slightly overcooked and i know i can do a little better and can marinade the chicken a little longer for better flavor.
Overall pretty easy to make, quite tasty and not spicy but full of flavor.