Murgh Malai Kebab

🛒 Ingredients

• Chicken breast 125 g · 137 kcal
• Hung curd (Greek yogurt) 25 g · 15 kcal
• Fresh cream 12 g · 25 kcal
• Processed cheese (grated) 12 g · 40 kcal
• Ginger-garlic paste 5 g · 5 kcal
• Green chilies 2 g · 1 kcal
• Cashew paste 4 g · 23 kcal
• Cardamom powder 0 g · 1 kcal
• White pepper powder 0 g · 1 kcal
• Lemon juice 4 g · 1 kcal
• Cooking oil 2 g · 18 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1.5-inch pieces; pat them dry thoroughly.
2. In a large bowl, combine hung curd, fresh cream, grated cheese, ginger-garlic paste, finely chopped green chilies, cashew paste, cardamom powder, white pepper powder, lemon juice, and salt.
3. Add the chicken pieces to the marinade, ensuring they are well coated; cover and refrigerate for at least 4 hours, or preferably overnight.
4. Preheat your grill, tandoor, or oven to medium-high heat (about 200°C/400°F). Thread the marinated chicken onto skewers.
5. Brush the kebabs lightly with cooking oil and grill them for 10-15 minutes, turning occasionally, until golden brown with a slight char and cooked through.
6. Serve Murgh Malai Kebab hot, garnished with fresh cilantro and lemon wedges.