Go Back
Malai Kebabs - Melt in your mouth
You can use Outdoor Grill, Oven or stovetop to make this.
Servings: 2
Author: Teena Agnel
  • 2 chicken breast or thighs (1 cup, cut into 1-inch pieces
  • 2 bell peppers/capsicum cut into 2-inch pieces
  • 1/4 cup thick yogurt Greek yogurt or hung yogurt
  • 1/4 cup heavy cream
  • 1/4 mozzarella cheese / Parmesan cheese
  • 1 tablespoon ginger garlic paste Fresh is preferable
  • 2 teaspoons dried kasoori methi leaves/fenugreek leaves
  • 1/2 teaspoon chaat masala powder Check notes for substitutes
  • 1/2 teaspoon black pepper powder
  • 1 and 1/2 teaspoon cornflour
  • 1/2 teaspoon salt
  • 1/4 cup cashew paste Optional
  • 2 tablespoons melted butter
  1. Add all the ingredients for the marinade in a bowl. Mix well, taste and adjust the salt. (Salt should be a tiny bit more than what you like)
  2. Add the chicken and the bell peppers/capsicum and coat well. Cover and keep it aside for 1 hour or overnight. (Refrigerate if you are planning to keep it overnight).
  3. Soak bamboo skewers for at least 30 minutes in water. Thread the chicken pieces alternating with bell pepper.
  4. OVEN:
  5. Place the skewers on a rectangular cake pan or roasting pan so that the chicken stays dry and not soggy. Add the extra marinade if any, over the chicken.
  6. Broil or bake at the highest temperature your oven can be set too. (I set my oven at 475 degrees Fahrenheit / 245 degrees Celsius).
  7. After 15-20 minutes, turn the skewers over so that the other side gets a charred look. Keep again for 15 minutes.
  9. Place a girdle / tava on medium-high heat and lightly brush with oil. Once it's hot, add the chicken pieces. Sauté in between and repeat till the pieces are slightly charred and cooked well.
  10. Serve with green chutney and sprinkle some chaat masala.
  12. When using an outdoor grill, keep brushing the chicken once in a while with 1 part melted butter + 1 part water to keep it moist.
Recipe Notes

Instead of chaat masala, you can also add 1/2 teaspoon garam masala/all spice mix + 1/2 teaspoon lime juice. (Chaat masala adds a nice tanginess and is available at Indian markets)

I have used both mozzarella cheese and parmesan cheese. Although I did not find much difference, I still like parmesan cheese better.