These chicken malai kabobs are so easy to make, especially with the technique I will show you. By marinating the chicken in a blend of creamy yogurt, aromatic spices, and tenderizing agents, you can ensure a rich and flavorful result. This makes it a perfect recipe to be made in advance and stored in the freezer, ready to be pan-fried or baked at your convenience. Whether it’s for a quick weeknight dinner or to impress guests at a gathering, these kabobs offer a convenient and delicious option. Everyone loves Chicken Malai Kabobs when prepared well.
What goes into chicken malai kabobs?
Chicken
For this recipe, we need boneless, skinless chicken thighs or chicken breast. You can also use a combination of both. You can also use minced chicken if you like. The quality of chicken affects the taste of Chicken Malai Kabobs.
Spices
The spices used in this recipe are very simple, everyday spices that include salt, crushed red chilies, cumin powder, coriander powder, and black pepper powder. Adjust all the spices to your liking. These spices are essential in making delicious Chicken Malai Kabobs.
Green chilies and ginger garlic
Like any other desi food, this recipe also calls for green chili paste and ginger garlic paste as well. If you don’t like to use these ingredients, then you can skip them entirely, or you can also use garlic powder instead of garlic paste. One way or another, these add a unique flavor to Chicken Malai Kabobs.
Onion
I used one medium-sized onion. Onion has a lot of water to try to avoid only the mentioned amount. Properly adding onions is key to making great Chicken Malai Kabobs.
Parsley or cilantro
For herbs, I used fresh parsley, but you can also use cilantro if you prefer. Fresh herbs enhance the flavor of Chicken Malai Kabobs.
Bread or bread crumbs
Bread acts as a binding agent. I only use 1 slice of bread, but if you feel your batter is not thick enough, then you can use another slice. Instead of using fresh bread, you can also use bread crumbs. This helps in forming the Chicken Malai Kabobs.
Heavy cream
For some creaminess and richness, I used a little bit of heavy cream, as the name suggested creamy kebabs. Heavy cream makes these Chicken Kabobs exceptionally tender.
Ingredients for cream sauce
This last step is optional, but if you like to make a sauce, then mix an equal amount of yogurt, mayonnaise, and heavy cream, plus a little bit of the same spices we used before. Once the kabobs are all done cooking, move them to the side and add this creamy mixture. Cook for a few more minutes and enjoy. The cream sauce pairs great with Chicken Malai Kabobs.
How to shape the kabobs?
To shape the kabobs, I used a plastic wrap, added a spoonful of the kabob mixture in the center, then rolled it over the other end. I used my hand to push all of the kabob mixture to the closed end, then gently transferred it to a plate and put it in the freezer for about 30 minutes. Kabobs are very soft at this point; you must freeze them before cooking. Shaping Chicken Malai Kabobs correctly ensures even cooking.
How to store chicken kabobs?
These chicken kabobs are perfect for meal prep as they freeze beautifully. Make sure to add a layer of plastic wrap or butter paper at the bottom before freezing so they can be removed easily. Once frozen, you can transfer them to a plastic bag and freeze up to six months. Storing Chicken Malai Kabobs properly extends their shelf life and makes future cooking easy.
How to cook malai kabobs?
To cook the kabobs, you do not need to defrost them; simply add a little bit of butter and oil to a pan and cook the kabobs over medium-low heat for 3-4 minutes per side. You can also air fry or bake. Cooking Chicken Malai Kabobs perfectly ensures they are juicy and flavorful.
More recipes to try
- Malai chicken keema
- Malai chicken tikka
- Kabob masala
- Ground chicken kebabs
- Garlic parmesan chicken skewers
Chicken Malai Kabobs
Equipment
- food processor
Ingredients
Ingredients for kabob mixture
- 1.2 lbs boneless chicken thighs or breasts
- 1/2 tsp salt
- 1 tsp crushed red chili
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp black pepper
- 2 green chilies
- 1 tsp garlic paste
- 1 tsp ginger paste
- 2 tbsp heavy whipping cream
- 1 slice bread
- 1 small onion
- 1/2 cup cilantro or parsley
For sauce
- 1/4 cup heavy cream
- 1/4 cup mayonnaise
- 1/4 cup yogurt
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red chili flakes
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
For cooking
- 1 tbsp butter
- 1 tbsp oil
For garnish
- Cilantro or parsley
Instructions
Make kabob mixture
- In a food processor, add all the ingredients for the kabob and make a paste
- The kabob mixture is kind of thin at this point. Use a sheet of plastic wrap to shape the kabobs as shown in the video.
- Leave them in the freezer for about 20 minutes before cooking.
- Meanwhile, mix all the ingredients for the sauce and set it aside.
Cook Kabobs
- Now, in a pan, add oil and butter and let them melt over medium heat.
- Once the kabobs are slightly solid, you can start cooking them over medium-low heat, gently turning them around every few minutes. It’ll take about 10-12 minutes to cook the kabobs.
- Once all of the kabobs are cooked, add them back to the pan and add creamy sauce.
- Mix them around gently to coat them in the sauce.
- Cook for 4-5 in total or until sauce thickens.
- Garnish and enjoy.