Murg Malai Kebab Recipe

Name: Murg Malai Kebab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken breasts (halves); 1 medium garlic clove, minced; 1 one-inch piece fresh ginger, peeled and minced; 1 tablespoon malt vinegar; 1/2 teaspoon kosher salt; ⅔ cup Greek-style yogurt; ⅓ cup paneer (Indian cream cheese) or fromage blanc; 1 egg, beaten; 2 tablespoons minced cilantro; 1 tablespoon minced green chili; 1 1/2 teaspoons ground cardamom; 1 1/2 teaspoons ground white pepper; Juice of 1/2 lemon; Chat masala sold in Indian stores or 1/2 teaspoon each coarse black pepper and sea salt

Servings: persons

4 skinless, boneless chicken breasts (halves)
1 medium garlic clove, minced
1 one-inch piece fresh ginger, peeled and minced
1 tablespoon malt vinegar
1/2 teaspoon kosher salt
⅔ cup Greek-style yogurt
⅓ cup paneer (Indian cream cheese) or fromage blanc
1 egg, beaten
2 tablespoons minced cilantro
1 tablespoon minced green chili
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground white pepper
Juice of 1/2 lemon
Chat masala sold in Indian stores or 1/2 teaspoon each coarse black pepper and sea salt

1
Slice each breast crosswise into 8 pieces.
2
Place in a bowl and massage with the garlic, ginger, vinegar and salt.
3
Set aside 20 minutes.
4
Combine the yogurt, paneer, egg, cilantro, chili, cardamom and white pepper.
5
Add the chicken and mix well.
6
Cover and refrigerate 4 hours.
7
Lay 4 of the chicken slices side by side on a cutting board.
8
Run an 8- or 9-inch thin wooden skewer through all 4 slices, slightly off-center.
9
Slip a second skewer into the 4 slices parallel to the first.
10
Repeat with the rest of the chicken.
11
Heat an oven to 400 degrees.
12
Line a baking sheet with foil and place the kebabs on it, slathering them with any leftover marinade.
13
Bake about 15 minutes, turning once, until cooked through.
14
Sprinkle with lemon juice and chat masala or salt and pepper.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 skinless, boneless chicken breasts (halves), 1 medium garlic clove, minced, 1 one-inch piece fresh ginger, peeled and minced, 1 tablespoon malt vinegar, and more.

Yes, Murg Malai Kebab falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Murg Malai Kebab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions