Malai Chicken Kebab | Creamy Chicken Keema Kebab | Chicken Cutlet | Chicken Recipe By Prateek Dhawan

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Learn how to make Malai Chicken Kebab with our Chef Prateek Dhawan.

0:00- Introduction
Malai Chicken Kebab is, traditionally, a rich creamy kebab recipe from the Mughlai cuisine. The kebab has a rich creamy taste along with earthy and aromatic flavours. These melt-in-the-mouth Malai Kebabs are made with chicken mince with the addition of ginger-garlic paste, green chillies, coriander seed powder, etc, lending their earthy notes to this dish. The tikki-shaped kebabs are further seared on a pan, in a creamy marinade. It makes a great dish to serve for parties or even simply enjoy a delicious meal with your family along with chutney & herbed garlic bread for a simple dinner. Do try this creamy scrumptious kebab recipe today & let us know how you like it.

00:22- Preparing the Kebab Mixture
250 gms Chicken Mince
1/4 cup Onion (finely chopped)
1 tbsp Ginger-Garlic Paste
1 tbsp Green Chillies (chopped)
1 tbsp Coriander Leaves (chopped)
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Seeds Powder
1/2 tsp Garam Masala Powder
Salt (as required)
1 Whole Egg (beaten)
1/2 cup Bread Crumbs
1 tsp Oil

02:06- Frying the Kebabs
2 tbsp Oil
1 tbsp Ghee

03:14- For Creaminess
Sour Cream
1/2 tsp Garam Masala Powder
1/2 tsp Red Chilli Powder
Coriander Leaves (chopped)

04:15- For Garnish
Coriander Leaves

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About Kebab
Kebab (from Persian meaning “grilled (or broiled) meat”) is usually made of lamb and beef. Sometimes chicken and fish are used for some styles. Pork is never used by Muslims but is sometimes used by non-Muslim sellers. Muslims are not allowed to eat pork, for religious reasons.
There are many varieties of kebabs and the term means different things in different countries. The generic term kebab usually refers to doner kebab or döner kebap in Europe and to Gyros in the United States, though its meaning can vary. In South Asia, the term can refer to a whole range of items such as Chappali kabab, Shami kabab, Bihari kabab and so on.

Shish
Shish kebabs are derived from the Turkish şiş which means skewer. They are cooked or grilled on skewers, over hot coals or wood. These kababs originated in Iran and Afghanistan and then spread out to Turkey, Azerbaijan, Pakistan, and India. They are also very popular now in Europe and the United States.

Döner
Döner kebap (which means “rotating kebab” in Turkish) is sliced lamb, beef, or chicken, that is slowly roasted on a vertical rotating spit.

Chappali
Chappali kabab or chappal kabab or chapli kebab is a type of fried kebab. It started in the North-West Frontier Province (now Khyber Pakhtunkhwa) of present Pakistan and in Afghanistan. The name comes from the Pashto (and also Urdu) word for ‘slipper’ or ‘shoe’. The kebab is actually called a ‘slipper/shoe kebab’. Its shape is like that of a slipper or shoe. This kebab is basically made from ground or minced beef or mutton mixed with tomatoes, onions and chillies, and a variety of herbs and spices. It is given its unique shape. It is fried in a special big pan. It is eaten with big roti bread typical of the Pathan region. Often Qahwa or green tea, is drunk with it or after it, to help digestion. Chappali kabab is very popular throughout Pakistan.

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