Kick-off Grilling Season with these wonderfully flavorful, lightly spiced Chicken Malai Kebabs, marinated with Cream & Cheese!
Mumbai and its suburbs never fail to amaze me with the rate at which they continue to expand. Skyscrapers are popping up like weeds everywhere and some or the other construction project in ongoing in every part of the city.
The bounds of what is known as Mumbai is ever extending and the infrastructure can hardly keep up with the throngs of people flocking to this promised ‘City of Dreams’ each day. This also means that people spend a large part of their day travelling from one end of the city to another.
When I was studying for my MBA, I used to travel a really long distance by train every day; the journey would take about 1.5 to 2 hours each way. You can imagine how exhausted and famished I would be by the end of the day’s lectures and so not looking forward to the long journey home.
Lucky for me, my B-school was in Bandra, one of the most happening suburbs of Mumbai, with a lively vibe, fashionable boutiques and a fabulous food scene with everything from Burgers to Biryanis. We had a lot of favourite haunts, between or after classes or on days we decided to play hooky.
One such joint was a little kebab shop near the Bandra train station. The owner would roast the kebabs over a charcoal grill and the shop would be surrounded by this enticing smoky aroma of grilled meats that would quite literally make your mouth water.
There would be fragrant seekh kebabs, made from minced lamb, piquant chicken tikkas and even tandoori chicken, all served with some chutneys and flat breads, making for some delicious, rustic take-away meals.
Kebabs are my favorite things to make once grilling season kicks off and there is such a plethora of kebabs out there that we never seem to make the same kind twice in one summer! You can change up the marination or the protein and end up with a new kebab every weekend!
One of my favorite kebabs are these Chicken Malai Kebabs, lightly spiced and marinated in Cream and Cheese (Malai = Cream in Hindi). They are utterly succulent and melt in your mouth and don’t need much prep.
Needless to say, they are also total crowd-pleasers and perfect for a backyard barbecue with friends and family. I served them with an easy Mint & Pomegranate Raita and some grilled veggies (and some spicy sausages, cos, why not!).
If you love kebabs, I have quite a few recipes on the blog. For instance, these fabulous Chicken Seekh Kebabs, made with minced chicken. An absolute family favorite!
Or how about these gorgeous green Chicken Hariyali Tikka, chunks of chicken marinated in a refreshing green herbs marinade!
Looking for a vegetarian option? I’ve got you covered with these scrumptious Hara Bhara Kebabs, made with loads of green veggies! They are my go-to vegetarian appetizers and incredibly delicious.
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- 500 grams boneless Chicken thighs, cut into long filets
- 1 & ½ teaspoon fresh Ginger paste
- 1 & ½ teaspoon fresh Garlic paste
- ½ teaspoon freshly ground Pepper
- 3 tablespoons grated Cheddar Cheese (substitute with processed cheese. if desired)
- 2 Green Chillies, finely chopped (reduce to 1 or leave out completely, if less heat desired)
- 1 large pinch Kasuri Methi (optional)
- 2 teaspoons chopped Cilantro
- ½ teaspoon Green Cardamom powder
- ¼ cup fresh Cream
- ¼ cup thick Yogurt
- Salt to taste
- Lime wedges, to serve
- Clean and pat the chicken pieces dry.
- Take all the ingredients except the chicken in a large bowl and mix well.
- Add the chicken pieces, mix and refrigerate for at least 30 minutes.
- Thread the chicken pieces onto skewers.
- Grill over charcoal till completely done, turning over from time to time. This should take about 7-10 minutes.
- You can also cook these kebabs in a pre-heated oven at 220 C for about 15 minutes.
- Serve hot with a squeeze of lime.
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Sharing this deliciousness at Angie’s Fiesta Friday with this week’s co-hosts Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens and at Saucy Saturdays with Dini, Jennifer, Swayam and Christine.