Malai Kababs – Creamy Chicken Kebabs with Mace
I tend to play with equipment in fits and starts. This summer is my summer of grilling. Today’s rewards are these Malai Kebabs.
My Malai Kabab Story
Outdoor grilling and tandoori cooking is not an anomaly in Indian cooking. Originating from the Mughal and other Muslim influences on the cuisine. It is interesting to note that a well-made kebab, is anything but informal food in India. Unlike the way we treat summer grilling here. Malai kebabs, or creamy kebabs are my daughter’s favorite and I finally worked on a recipe that brings it home for her.
Kid Friendly and Mild
These mild kebabs, known as Malai kebabs or creamy kebabs are usually a great hit with children. I often make a large batch and then chop it up in sandwiches over the week, with cucumber and sliced tomatoes. The chicken gets its melt in your mouth distinct flavor from a combination of hung yogurt, mace, nutmeg and ginger and garlic. I have worked this from my friends cook in India, who uses cashew nuts instead of the almonds I have substituted here.
I also did not use hung yogurt as most traditional recipes suggest, I used Greek Yogurt and this held just fine. In fact, it was an amazingly delicate and tender chicken. Traditionally, also served with mint chutney, which I need to make soon with all the mint and cilantro growing in wild abandon in my garden. However, as I said since this was for the kids, I made this without the chutney. I had earlier tried an apricot and walnut chutney, which I had done with grilled fish, I will post the recipe one of these days. Yes, I know famous last words… Actually, I have been struggling and muddling through a chicken piece for zester, which has been taking a lot of my time, that and work of course.
Two other interesting kabab recipes include my recipe for Reshmi kababs and Chaapli Kababs.
A simple creamy delicately seasoned chicken kebab, perfect for summer entertaining.
Ingredients
- 1 teaspoon whole mace (about 6 to 8 pieces)
- 1 teaspoon whole black peppercorns
- 8 to 10 green cardamoms
- 1 tablespoon ginger paste
- 1 tablespoon corn starch
- 10 to 15 whole almonds blanched
- 1 cup low fat Greek Yogurt
- 1 teaspoon salt or to taste
- 2 pounds of boneless skinless chicken thighs cut into small pieces
- Butter or ghee for basting
- Lemon or lime wedges.
- Chopped cilantro
- Sliced almonds
Instructions
- Grind the mace, peppercorns and cardamoms into a powder and place in the jar of a blender.
- Add in the ginger paste, corn starch and almonds with the yogurt and blend until smooth.
- Stir in the salt and mix well.
- Place the mixture in a mixing bowl and add in the chicken and set aside for at least 6 hours, preferably at room temperature (65 degrees or lower).
- Skewer the chicken and grill for about 8 to10 minutes on each side, basting liberally and turning frequently.
- This kebab is tricky as it browns easily and you want to ensure it is well cooked.
- Remove from the grill squeeze in some fresh lemon or lime juice.
- Serve garnished with cilantro and almonds.
Notes
Most of the prep time is for marinating the chicken.