Grilled Malai Chicken is tender, juicy cubes of chicken on skewers. Boneless chicken is marinated in a blend of yogurt, cream, cheese, spices and cooked on a grill or in a pan.
This one is perfect for an outdoor barbecue too.
Make a paste out of: 2 tbs ginger garlic paste, 2 tbs fresh lemon juice, 1/2 cup yoghurt, 1/2 cup thick cream, 1 tbs green chilli paste, 1 tsp powdered cardamom, 1 tsp crushed black pepper, 1 tsp garam masala, 1 tsp nutmeg powder, 2 tbs cream cheese, 1 handful of cilantro and 1 tsp salt,
Marinate 500 gms of cut, cleaned chicken pieces in the above mixture for at least 1 hour.
Or you may leave it to marinate overnight in the refrigerator, in a dish covered in cling film.
Thread the chicken onto wooden or metal skewers. Fire up the grill or the grilling pan on the stove and place the skewers on it.
Baste with ghee or butter at regular intervals. Turn over to the other side and repeat. The kababs should be cooked through and slightly charred on the surface.
To bake, place the baking dish in a preheated oven (400 F) and bake for 20 minutes. Baste with ghee or butter. Turn over the skewers and bake until cooked through.
Brush the cooked chicken chunks with ghee or butter and serve hot with lemon wedges and a green chutney.
By Christ & Co.
