Chicken Malai Kebab Recipe

There are days, when you simply pine for something heavenly yet flawless and Chicken Malai Kebab is ideal for such guilty pleasures. Chicken Malai Kebab is otherwise called Reshmi Kebab. Made with the decency of velvety new cream, curd, gentle flavors, spices and barbecued flawlessly. This kebab recipe is best presented with Roomali Roti or can likewise be presented with green mint chutney and onion salad. To set up this customary recipe, follow us through a few straightforward advances and nail this simple pleasure!

Elements OF CHICKEN MALAI KEBAB
3 Servings
300 gm chicken boneless
1/2 cup hung curd
1/2 cup new cream
1 teaspoon dark pepper
salt as required
2 1/2 tablespoon lemon juice
1 tablespoon garlic glue
1 tablespoon ginger glue
7 almonds
10 cashews
1 modest bunch coriander leaves

Instructions to MAKE CHICKEN MALAI KEBAB
Stage 1/3
Wash And Clean The Chicken To make this simple recipe, start with washing the chicken pieces. Channel the overabundance water and wipe off. Drench the almonds short-term or for a couple of hours.

Stage 2/3
Marinate And Refrigerate Straightaway, take a blender and include curd, new cream, lemon juice, dark pepper, ginger and garlic glue, doused almonds, cashews and salt to taste. Make a smooth knot free glue and marinate the chicken pieces pleasantly. Permit the marinated chicken to refrigerate for a couple of hours.

Stage 3/3
Barbecue And Appreciate Once the chicken is well marinated, heat a stove at 280 degree Celsius. Meanwhile, put the kebabs into the lubed sticks and barbecue the kebabs for 20 minutes in the broiler. After at some point , flip side and slow cook for another 5-10 minutes for a marginally roasted surface. Switch off the broiler put the kebabs on plate and embellishment with a modest bunch of coriander leaves and any chutney of your decision.

Enjoy 😊