Murg Malai Kabab is definitely one of the signature dishes of India. This is a favourite of many Indians as well as non-Indians. Chicken Malai Kabab is boneless chicken marinated in cream along with very few spices. Usually, they are threaded on a skewer and grilled, barbecued or baked but can be made on a pan as well like below. Making on stove top will not compromise on the taste.
If you want melt-in-the-mouth texture, use chicken thighs; though chicken breasts works fine as well. If using skewers, soak them in water for an hour before using.
Murg Malai Kabab / Chicken Malai Kabab
500 gms chicken pieces boneless (I used chicken breast)
1 tsp ginger paste
1 tsp garlic paste
½ tsp pepper powder (prefer white)
½ tsp cardamom powder
3 tbsp cream
2 tbsp cashewnut paste (or grate few cashewnuts)
Salt to taste
Few pieces of red, green and yellow capsicum (optional)
1-2 tbsp oil
Marinate all ingredients (except capsicum) for 1hour or overnight.
Heat a non-stick pan and add chicken pieces one by one. Don’t overlap.
Flip them after few seconds. Put 1-2 tbsp oil over the chicken pieces.
After a few minutes add capsicum pieces and mix well. Ensure all sides are turned and cooked well.
It should not take more than 8-10 minutes. Chicken will cook faster if marinated overnight.
Serve with green chutney.