Chicken Malai Kabab

Boneless succulent chunks of chicken breast, marinated in yoghurt, heavy cream (malai) and just the right herbs and spices, then grilled slowly, or broiled in the oven.

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Serves 2-4

  • 1.1lb/500 g boneless chicken breast (cut into pieces)
  • 2 tbsp papaya paste or 1 tsp meat tenderaizer
  • ½ cup sour cream
  • ¼ cup yogurt
  • ¼ cup cream cheese
  • 2 tbsp garlic ginger paste
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • salt to taste
  • Preparation time: 20-25 minutes
  • Marinating: min. 2-3 h
  • Cooking time: 25-30 minutes

How to make Malai Chicken Kabab:

  1. Wash, clean the chicken, cut into a medium size chunks.
  2. Place all the ingredients into a large bowl and mix well.
  3. Add cut up chicken breast and leave for at least 2-3 hours. Chicken breasts tends to dry out and become tough at high cooking temperature, especially when you're cooking it on a grill. That is why it needs a longer marination time, preferably the best is to leave it overnight in the refrigerator.


  1. Fire up the grill and place the meat on the grill rack brushed with some oil. Turn over and repeat. The kababs should be cooked through and slightly charred on the surface.


  1. Preaheat an oven to 400 F.
  2. Put pieces of chicken on the skewers and place it on baking tray or rack, brushed with oil 1. Put it into oven for 40 minutes. Remember to keep rotating the skewers occasionally so the chicken is cooked evenly.

When cooked, gently remove the kababs from the skewers. Sprinkle with lemon juice. Serve hot with Naan, or any other Indian bread.

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