Chicken Malai Kebab Recipe
Ingredients
For the Chicken Mixture
1) 500 grams boneless chicken (cut into small pieces)
2) 500 grams raw potatoes (peeled)
3) 1 tablespoon ginger and garlic paste
4) 3/4 teaspoon salt (adjust to taste)
5) 1 cup water
6) 1 tablespoon coarsely ground coriander
7) 1 teaspoon coarsely ground cumin
8) 1 teaspoon freshly ground black pepper
9)1 teaspoon chili flakes (adjust to taste)
10) 2 green chilies (finely chopped)
11) A handful of fresh coriander leaves (chopped)
12) 1/2 cup milk cream (malai) or fresh cream
13) 1/2 teaspoon garam masala powder
For the Coating
14) 2 eggs
15) 1/4 teaspoon red chili powder
16) 2 tablespoons milk
17) Breadcrumbs (for coating)
For Frying
18) Oil (for shallow frying)
Let’s Start Recipe
Today, we will make a **deliciously creamy Chicken Malai Kebab**. These kebabs are crispy and crunchy on the outside and incredibly creamy and flavorful on the inside.
They are perfect for kids’ lunchboxes or as an evening snack. You can even store them in the deep freezer for later. Let’s start with the recipe!
Step 1: Prepare Chicken and Potatoes
In a pressure cooker, add 500 grams of boneless chicken (cut into small pieces) and 500 grams of raw potatoes (peeled). Add 1 tablespoon of ginger and garlic paste, 3/4 teaspoon salt, and 1 cup of water. Turn on the gas and mix everything well. Close the lid and cook on medium-high flame for 3-4 whistles, ensuring the chicken and potatoes cook well.
Step 2: Mash the Chicken and Potatoes
Once the pressure cooker cools down, open it. The chicken and potatoes should be well-cooked and tender. There will be some excess water, so turn up the heat and dry it. When the water evaporates, turn off the flame. Using a potato masher, mash the chicken and potatoes together. Make sure to do this while the mixture is still hot, as it will be easier to mash.
Step 3: Add Spices and Cream
Transfer the mashed chicken and potatoes to a mixing bowl and let it cool. Once it has cooled down, add the following
1) 1 tablespoon coarsely ground coriander
2) 1 teaspoon coarsely ground cumin
3) 1 teaspoon freshly ground black pepper
4) 1 teaspoon chili flakes (adjust to your spice level)
5) 2 finely chopped green chilies
6) A handful of fresh coriander leaves (chopped)
7) 1/2 cup milk cream (malai) or fresh cream
8) 1/2 teaspoon garam masala powder
Mix everything well. Then, add 1/2 teaspoon salt and taste it. Adjust the salt and spice level as needed.
Step 4: Shape the Kebabs
Once the mixture is ready, take small portions and shape them into round or oval kebabs with your hands. Don’t make them too big. I made medium-sized kebabs, and from this mixture, I got around 17-18 kebabs.
Step 5: Egg Coating
For the coating, beat 2 eggs with a pinch of salt, 1/4 teaspoon red chili powder, and 2 tablespoons milk. Take each kebab and dip it into the egg mixture. Then coat it with breadcrumbs. You can double coat the kebabs by dipping them back in the egg mixture and again in the breadcrumbs for extra crunch.
Step 6: Fry the Kebabs
In a pan, heat oil on medium-high flame. Once the oil is hot, reduce the flame to medium. Fry the kebabs, one by one, in the pan, ensuring the pan isn’t overcrowded. Fry each kebab for about 1 minute on each side until it gets a golden-brown color. These kebabs will fry in 5-6 minutes, as the chicken and potatoes are already cooked. They should become crispy on the outside and creamy on the inside.
Step 7: Drain the Oil
Once the kebabs are golden brown and crispy, remove them from the pan and place them on a paper towel or a strainer to drain the excess oil. You can also place them on a tissue to soak up any extra oil.
Step 8: Serve
Your **Chicken Malai Kebabs** are now ready! Serve them with tomato ketchup or green chutney. They are an ideal recipe for lunchboxes and are loved by kids. Try them out, and if you like the recipe, don’t forget to like, share and comment to the post.
Thank You…♥️