Chicken Malai Reshmi Kabab

This Chicken Malai Reshmi Kebab post is sponsored by Lifeway Kefir foods.

I have had so much fun creating this recipe that I had to share with you!  This is a healthy makeover of a the classic recipe ditches creamy marinade, that traditionally uses cream and butter. I used whole kefir, almonds, and reduced the cheese to get really good results.

This is a new family favorite.  The natural enzymes in the kefir does a great job of tenderizing the chicken, so follow along to see how I did it.

 

 

 

 

What is a Chicken Malai Reshmi Kebab?

This is a creamy silky kebab, named after its traditional marinade, which includes malai or cream. The word reshmi translates to silky. These kebabs come to us for the culinary heritage of Lucknow a city in North India.  Kebabs are also sometimes spelt as kabab, since we are transliterating both spellings work.

My lighter makeover uses kefir.

Lifeway Kefir is a tart and tangy cultured milk smoothie that is high in protein, calcium and vitamin D. You can check them out on facebook, instagram  pinterest, and twitter for fun recipes and food ideas. Their fruit flavors like strawberry and blueberry are quite refreshing and perfect to start your morning with. You can purchase at ACME market, Stop and Shop, and Target.

Lightening the Chicken Malai Reshmi Kebab

In this recipe for Malai kebab, I have cut down the fat considerably without compromising the flavor. Also, added almonds to the marinade boosting the protein content and Smokey richness. Served with your favorite salad or side, these kababs offer you a meal fit for royalty. Well, in my house royalty is the resident prince and princess. So, once approved by them all is well.

A malai kabab is traditionally made with a cream, butter, and cheese marinade with a few nuanced spices. The word malai means cream.

About the kefir substitution in this Chicken Malai Reshmi Kebab

The whole milk kefir replaces the cream and butter found in original recipes.  The kefir also does a great job of tenderizing the meat. In fact, that is what hits you first in this recipe.  In settling for this blend, I tried this a few times and am happy with the variation I present here.  I have also experimented with both cheddar and Feta cheese and thing that they both work fine with the flavor profile.

Overall this kabab, is great for a wholesome meal, you can make them smaller and use them for appetizers.  I serve this  over my easy cumin rice which I make in the instant pot, while the chicken cooked in the oven.  The simple and fragrant spices – mace, cardamom, allspice, and black pepper are nuanced and fragrant.  The flavors are my favorite fall flavors. Other kebab recipes include chaapli kebabs which are done easily in the air fryer.

Try  this and let me know what you think? Do not skimp on the marinating time, it is needed for the deep tender texture for the chicken.

If you like this recipe and want more ideas, do join my Indian Instant Pot  and Air Fryer Facebook group .

Of course Instant Indian is here, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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