Teresa's Recipes
Tandoori Malai Kebab
Indulge in the luxurious flavors of Tandoori Malai Kebab, an exquisite Indian appetizer that embodies the rich culinary heritage of the Mughal empire. This dish features tender chicken marinated in a decadent blend of fresh cream and yogurt, infused with aromatic spices that create a captivating symphony of flavors. As the kebabs grill to perfection, they develop a tantalizing smoky char, making them an irresistible starter for any gathering. Serve them hot, garnished with fresh coriander and zesty lemon wedges, for a taste of royal Indian cuisine that will leave your guests craving more.
Ingredients
- 1 pound, cut into bite-sized pieces Chicken breast
- 1 cup Hung curd (Greek yogurt)
- 1/2 cup Fresh cream
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon, crushed Kasuri methi (dried fenugreek leaves)
- to taste Salt
- for brushing Oil
- for garnish Fresh coriander leaves
- for serving Onion, sliced
- for serving Lemon wedges
- as needed Skewers
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 20g
- Carbs: 6g
- Protein: 35g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a large mixing bowl, create a rich marinade by combining the hung curd, fresh cream, grated ginger, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, kasuri methi, and salt. Mix well until smooth.
- Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight to enhance the flavor.
- Preheat your oven to 400°F (200°C). If using wooden skewers, soak them in water for 30 minutes to prevent burning during cooking.
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece for even cooking.
- Brush a baking sheet with oil and place the kebab skewers on it. Alternatively, grill the kebabs on a preheated grill or in a traditional tandoor for an authentic smoky flavor.
- Bake the kebabs in the preheated oven for 12-15 minutes, or until the chicken is cooked through and slightly charred at the edges. Turn the skewers halfway through the cooking time for even grilling.
- Once cooked, remove the kebabs from the oven and let them rest for a few minutes to allow the juices to redistribute, ensuring moist and tender kebabs.
- Serve the Tandoori Malai Kebabs hot, garnished with fresh coriander leaves. Accompany with sliced onions and lemon wedges for a refreshing contrast.
Tips
- For an extra smoky flavor, consider grilling the kebabs over charcoal.
- You can substitute chicken with paneer or vegetables for a vegetarian version of this dish.
- Experiment with adding a splash of coconut milk to the marinade for a tropical twist.