Malai Chicken Kabob Recipe
Savor tender boneless chunks in a creamy butter sauce with ginger, garlic, and coriander. Each entrée includes tandoori naan, rice, salad, and cilantro yogurt sauce.
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Ingredients
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Malai Chicken Kabob
Cilantro Yogurt Sauce
Tandoori Naan
Rice
Salad
Method
Malai Chicken Kabob
- 1
Marinate the Chicken
In a large bowl, combine the plain yogurt, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, salt, black pepper, and lemon juice. Mix well. Add the boneless chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for at least 2 hours or overnight for best results.
- 2
Cook the Chicken
Preheat your grill or oven to medium-high heat. Remove the chicken from the marinade and thread onto skewers. Grill for about 15-20 minutes, turning occasionally, until the chicken is fully cooked and has nice char marks. In the last few minutes of grilling, melt the butter and brush it over the chicken.
- 3
Garnish
Once cooked, remove the chicken from the skewers and sprinkle with fresh coriander leaves before serving.
Cilantro Yogurt Sauce
- 4
Prepare the Sauce
In a small bowl, mix together the plain yogurt, chopped cilantro, lemon juice, and salt to taste. Stir until well combined. Refrigerate until ready to serve.
Tandoori Naan
- 5
- 6
Knead and Rest
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 7
Cook the Naan
Preheat a skillet over high heat. Divide the dough into small balls and roll out into oval shapes. Cook each naan for about 1-2 minutes on each side until puffy and golden.
Rice
- 8
Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, bring water to a boil and add the rinsed rice and salt. Reduce to low heat, cover, and simmer for about 15 minutes or until the water is absorbed and the rice is fluffy.
