Murg Malai Kabab

Today is sunday and you know what's the menu in my kitchen, it's chicken dum biriyani and murg malai kabab. I'm a great fan of chicken rather than red meat like mutton. Just relished on the yummy food and got back to my blogging business. However i did not click any of today's food pictures. The recipe for murg malai kabab is from my previous try and it was just a bomb!

This recipe is loaded with goodness of creamy yogurt and coriander leaves - do try out this recipe and share your valuable feedback. Happy Cooking! 😋😋😋


1/2 kg chicken pieces, boneless preferred
3 tbsp cooking oil or butter or clarified butter
1/2 tsp turmeric powder

For marination:

1/2 tsp salt
1 tsp black pepper powder
a pinch of baking soda

For grinding:

2 green chilies
1/2 cup Greek yogurt or hung curd
2 tbsp full fat cream
2 inch ginger
6-8 garlic pods
handful of coriander leaves, parsley can be substituted.
water as required


Clean and wash the chicken pieces thoroughly using turmeric powder.

Add salt.

Add pepper powder.

Add baking soda.

Mix thoroughly.

Meanwhile, to a mixer jar or blender add ingredients listed under grinding.

Add water little by little and make it a smooth paste.

Add ground paste to the chicken.

Coat the chicken pieces well in the green paste and refrigerate for half hour.

This makes sure the chicken pieces are juicy and soft too.

Heat a skillet or tawa with oil.

Add the marinated chicken pieces and cook for about 4-5 minutes on each side on medium flame.

Flip and cook. Add little bit of oil.

Make sure the chicken gets cooked on all the sides.

Switch off the flame once the chicken pieces are all cooked and turn light brown in color.

Serve the chicken pieces with rice for lunch or just as a starter.

Kids will surely love this recipe as the chicken tastes way better than the regular fried chicken.


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