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Tandoorless Malai Chicken Kabab-UK’s Kitchen

Indian Bloggers
Malai chicken kababs / kebaabs have always been a weakness of one and many across the globe. Used as a starter, a side dish in most non-veg meals comprising of Tandoor items, this dish can’t be compromised on if you are looking for an authentic Tandoori meal. With the space constraint and increasing population, people prefer to stay indoor and cook for themselves rather than going out. Again due to space constraints even a mini Tandoor or an Electric Tandoor becomes difficult to manage in households and people are deprived of tasting this rich and smooth dish at home. Since this is a very heavy dish, one has to be careful while eating. Since I always promote a healthy and fit body, I keep looking at ways to cut down calories and fats in meals while maintaining the same taste and flavor. So here is what we are doing to all those who don’t have a Tandoor at home but still want to enjoy this dish.


Boneless chicken 500 Gms
Fresh Cream 200 Gms
White cheese plain 100 Gms
Ginger paste 1-2 Tbsp
Garlic paste 2 Tbsp
Coriander leaves 1/2 cup
Mint leaves 1/2 cup
Green chili 3-4
Salt as per taste
Black pepper as per need
Nutmeg powder pinch
1/2 tsp cornstarch
Lemon juice

Method: All kabab preparations are generally double marinated unless done in a hurry. So We shall see how the ideal double marination is done.

First marination

Chicken cubes cut in 1/2 inch chunks, salt and nutmeg powder. Add  black pepper,  ginger garlic paste,  paste of the green chili with coriander and Mint leaves and some lemon juice. Mix well and keep for 30 mins to 2 hours to marinate.

Second marination

Mash/Grate the cheese in a mixing bowl, add cornstarch, cardamom (if people there like it,  I didn’t put it), mix the cream slowly in it (I used a mixer to mix it). Make a thick paste and keep aside. Remember to use all ingredients at room temperature. Cover the first marinate chicken with this paste and ensure that each piece is well coated with this paste. Allow to stay for another 30 mins. This is our second Marinade.

Malai Tikka 1

Put skewer sticks in water for about 20 mins. Pre heat oven at 180 degree for 15 mins and put in skewer sticks with chicken pieces on it for about 15-20 mins turning the skewer sticks at regular intervals so that they are evenly grilled like in a Earthen Tandoor. Keep checking till you get the right color and remove.

Malai Tikka 2

In case you don’t have a Oven, put the chicken marinate bowl in a cooker and cook for 3 whistles. Then put the kebab on skewer (pre-dipped in water for 20 mins) and in a pan repeat the process what we did above. Keep turning the skewer to ensure that all sides are done. The marinade which is left can be used for 2 more days for another round of this mouthwatering recipe.

Malai Tikka 5

Once done take a burning charcoal and place in a small bowl and put in between the kebabs. Add a teaspoon of ghee on the burning charcoal and cover it tight with a lid. Ensure the white rising fumes stay inside the pan and engulf the kebabs. Serve as starters or a side dish. I am sure all will enjoy the finger licking Chicken Malai Kababs.

Uttpal K
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16 thoughts on “Tandoorless Malai Chicken Kabab-UK’s Kitchen

  1. Great recipe! I loved the concept of putting the burning charcoal. It will bring on the desired smoky effect of being cooked in a real earthen tandoor. Must try it…thanks a lot, U K… 🙂

    1. Try some Paneer cubes with Onion, Bell pepper and Capsicum cut in 1/2 inch cubes. Skew them and make them the same way..I am sure you will like it Archi 🙂

    1. Somali, It is originally a middle eastern recipe which came to India with the Moghuls. The Chicken Tikka as it is called is more of a Pakistani dish than Indian. Chicken Malai kabab is more popular in Punjab and Lucknow more because of their love for creamy and soft chicken.

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