Malai Chicken Kabob

Bismillahir Rahmanir Raheem

Malai Chicken Kabob

Kabobs are small pieces of meats or seafood, marinated and grilled, usually over skewers with their origins in the Middle Eastern cuisine. The kabobs are very popular in the Asian cuisine as well, with a variation in spices. Mostly all Indian restaurants have the Malai Kabobs on their menus and it tops all orders.

These malai kabobs get their name from the word "malai" that is an ingredient that gives the added creamy, silky texture to the Kabobs. They are extremely easy to make, super moist and succulent in every bite and have a balanced measure of spices and flavor. If you can find free-range, organic chicken thighs, you will be in for a treat. You do not need an outdoor grill to make these kabobs. If you have a grill pan, that's great. If you do not, you can make them on a regular frying pan. Read along and figure out how easy it is to make them at home.


Boneless Chicken Thighs:  2 lbs, cut into cubes
Salt-to taste
Turmeric powder-1/2 tsp
Garam Masala-1 tsps
Fresh cream-1/4 cup
Ginger-garlic paste-1 tsp
Green peppers-4(ground to a fine paste)
Fresh Mint leaves-6-8, (ground to a fine paste)
Fresh Cilantro leaves-2-3 tbs chopped(ground to a fine paste)
Oil-a few tbs to fry
Wooden skewers-as needed, soaked in water for an hour


1. Marinate the chicken cubes with the ginger-garlic paste, salt, turmeric powder, garam masala, fresh cream, the green pepper paste, mint paste, cilantro paste and set aside for 30 minutes.

2. Skewer the chicken cubes onto the wooden skewers, without over-crowding and set aside.

3. Heat oil in a pan that is big enough to hold your skewers and place the skewers gently into the pan.

4. Cover the pan with a tight-fitting lid and cook on high heat until you see the juices released into the pan.

5. Remove the lid and flip the skewer over and allow the kabobs to cook, with the lid on.

6. When you see that the juices have dried up and are beginning to caramelize at the bottom of the pan, remove the lid and reduce the heat.

7. Turn the stove off and serve them on a platter and garnish with what your heart desires.

8. Enjoy!


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