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Malai Chicken Kebabs

A simple and tasty dish from Hyderabad, Rafi's birthplace.

Serves: 4-6

Malai Chicken Kebabs


Malai, or cream, is a traditional part of Moghul cuisine, as is the rich almond and ginger paste below. If you can, grill these over charcoal, it will lend a smokey intensity to these luxurious kebabs!

  1. Grind the chilli, herbs, garlic, almonds and ginger into a fine paste.
  2. Add the yoghurt and mix well.
  3. Add this mixture to the chicken and mix well.
  4. Refrigerate and marinate over night.
  5. Chop the chicken, pepper and onion into bite-sized pieces and thread alternately onto skewers.
  6. Season and grill or BBQ, occasionally basting with oil.
  7. Garnish with lemon juice.

Try them with a simple salad, as a snack, or with your favourite curry as a side dish.