Reshmi Kabab | Chicken Malai Kabab

Method9 steps · about 4 hr 30 min

1. 1

   Step 1: Cut the 250 g boneless chicken into kabab-size pieces if needed. Put in a bowl and pat away excess moisture.

   Uses 250 g boneless chicken

2. 2

   Step 2: In a separate bowl, prepare the marinade with one binder: 2 tbsp almond meal; or 12 almonds and 8 cashews; or ½ tbsp cornstarch. For whole nuts, blend them smoothly with the measured 2 tbsp yogurt, adding some of the measured 2 tbsp cream if needed, then use the paste in the marinade. Add the remaining measured yogurt and cream, optional 2 tbsp cheese, 1–1½ tbsp lemon juice, 1 tsp oil, ½ tsp salt, 2 tbsp coriander and either ½ tsp black pepper or 1 tsp green chili paste. Add 1½ tsp ginger-garlic paste, or blend one 1-inch ginger piece with 3–4 garlic cloves instead.

   Uses 2 tbsp almond meal, only for this binder choice · 2 tbsp fresh cream · 2 tbsp Greek or thick yogurt · 2 tbsp optional cheese · 1–1½ tbsp lemon juice · 1 tsp oil · ½ tsp initial salt · ½ tsp ground black pepper, or the separate chili-paste alternative

3. 3

   Step 3: Mix the chicken-free marinade until thick and smooth. Taste and add separate extra salt or pepper if needed.

   Uses Thick yogurt, cream, selected nut/cornstarch binder, optional cheese, lemon, oil and seasonings mixed · Extra salt to taste; Only after tasting the chicken-free marinade · Extra ground black pepper to taste; Only after tasting the chicken-free marinade

4. 4

   Step 4: Coat the chicken thoroughly with the same thick marinade. Cover and refrigerate for at least 4 hours or overnight.

   Uses Same marinade after tasting and adjusting salt/pepper · same chicken from step 1, coated once in the prepared marinade

5. 5

   Step 5: Preheat the oven to 240°C (470°F) for at least 15 minutes.

   Uses Chicken coated in marinade and refrigerated at least 4 hours or overnight

6. 6

   Step 6: Thread the marinated chicken onto skewers and arrange them on a prepared baking tray. Grill for 15 minutes.

   Grill chicken · 15 minUses same chicken from step 4, threaded onto skewers

7. 7

   Step 7: Turn the skewers and grill for 5–6 more minutes, then use step 8 for the last 2 minutes of charring. This completes the author’s 7–8-minute second side and 22–23 minutes total cooking time.

   Grill second side before broiling · 6 minUses Same chicken threaded onto skewers over the prepared tray

8. 8

   Step 8: Broil for the final 2 minutes for charring. Check the thickest chicken piece reaches 74°C (165°F); cook longer if needed. Remove and brush with 1 tbsp butter.

   Final broil · 2 minUses Same kababs turned and grilled until source timing/check indicates ready · 1 tbsp butter for brushing

9. 9

   Step 9: Serve the finished chicken malai kababs with the prepared mint chutney (½ cup).

   Uses Grilled kababs brushed with butter after cooking · ½ cup ready mint chutney