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Chicken Malai Kabab
Lunch • India
How to Make Chicken Malai Kabab (Traditional & Healthy Version)
Chicken Malai Kabab is a luxurious North Indian delicacy, celebrated for its creamy texture and melt-in-the-mouth tenderness. Known as 'Malai Tikka' in many homes, this kabab is a popular choice at weddings, family gatherings, and festivals such as Holi and Diwali. The kababs are marinated in a blend of fresh cream (malai), hung curd (dahi), and aromatic Indian spices, then grilled to perfection on a tandoor or tawa. The dish is a favorite in Punjabi cuisine, renowned for its subtle flavors and richness, making it a standout among Indian chicken kabab recipes. Unlike traditional kababs that often rely heavily on oil, Chicken Malai Kabab uses yogurt and malai for moistness, keeping it lighter and healthier. The unique combination of ginger-garlic paste, green chillies, garam masala, and kasuri methi (dried fenugreek leaves) infuses the kabab with authentic Indian flavor. Served with mint chutney and sliced onions, it's an irresistible lunch option that appeals to both adults and kids. Whether you're celebrating a festival or simply craving a wholesome meal, Chicken Malai Kabab offers a perfect balance of taste, nutrition, and cultural heritage.
Ingredients(for 2 kababs per person)
- 250 grams Boneless chicken breast (murga)
- 1/4 cup Hung curd (dahi)
- 2 tablespoons Fresh cream (malai)
- 1 tablespoon Ginger-garlic paste (adrak-lehsun paste)
- 1 teaspoon Green chilli paste (hari mirch)
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1/2 teaspoon Garam masala
- 1 tablespoon Lemon juice (nimbu ras)
- 1/2 teaspoon Salt (namak)
- 1 teaspoon Mustard oil (sarson ka tel)
- 1/2 teaspoon Black pepper powder (kali mirch) - optional
Instructions
- 1
Wash and pat dry the boneless chicken breast. Cut into medium-sized cubes for even marination and cooking.
5 minutes
Ensure the chicken is dry for better marinade absorption.
- 2
In a mixing bowl, add hung curd, fresh cream, ginger-garlic paste, green chilli paste, kasuri methi, garam masala, mustard oil, lemon juice, salt, and black pepper powder. Mix well to form a smooth marinade.
5 minutes
Use a whisk to ensure the marinade is lump-free.
- 3
Add chicken cubes to the marinade. Coat thoroughly and cover the bowl. Let it marinate in the refrigerator for at least 2 hours (overnight for best results).
120 minutes
Longer marination makes kababs softer and tastier.
- 4
Preheat your tandoor, grill, or tawa. Thread marinated chicken onto skewers.
5 minutes
If using wooden skewers, soak them in water for 30 minutes before threading.
Why This Dish is Healthy
This dish is a healthy choice because it uses lean chicken breast, minimal oil, and yogurt instead of cream-heavy sauces. The grilling method ensures less fat absorption, making it suitable for calorie-conscious individuals. The use of fresh ingredients and spices supports overall wellness, making Chicken Malai Kabab ideal for balanced Indian lunch diets.
Chicken Malai Kabab is rich in lean protein from chicken, which aids muscle growth and repair. Hung curd and malai add calcium and probiotics, supporting digestive health. The marinade uses minimal oil, while spices like kasuri methi and ginger offer antioxidants and anti-inflammatory properties. This recipe is low in carbohydrates and provides essential vitamins B6 and B12.
Pro Tips
- 💡Tip 1: Marinate overnight for maximum flavor and tenderness.
- 💡Tip 2: Use hung curd to prevent watery marinade and ensure creamy texture.
- 💡Tip 3: Grill on a tawa or in a tandoor for authentic smoky aroma.
Storage & Serving
Store leftover kababs in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or grill to retain softness. Avoid freezing as it may alter texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
