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Chicken Malai Tikka Kebab with Mint Yogurt Dip / Murgh Malai Tikka Kebab with Pudhina Dahi Chutney

Kebab ( or kabab, kabob, kebap) is a wide variety of meat dishes originating in Persia and later on adopted by the middle East, Turkey and Asia Minor, and now found worldwide. In North American English, kebab with no qualification generally refers more specifically to shish kebab served on the skewer. In the Middle East, however, kebab includes grilled, roasted, and stewed dishes of large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls. The traditional meat for kebab is lamb, but depending on local tastes and taboos, it may now be beef, goat, chicken, pork; fish and seafood; or even vegetarian foods like falafel or tofu. Like other ethnic foods brought by travelers, the kebab has become part of everyday cuisine in many countries around the globe. Source – Wikipedia

A very good way to feed my kids veg or non-veg is to grill. They love anything on skewers, even if it is not grilled Winking smile. I love the peppers to go inside the marinade, as they also absorb all the flavors when marinated, those juicy veggies are always my favorite. But, it can be avoided and added to the chicken, just before adding them in the skewers. These kebabs make a healthy evening snack for the kids. As, it was mainly targeted on the kids, I used cashews here, but almonds can be substituted and tastes very similar.
Chicken Malai Tikka Kebab Recipe / Murgh Malai Tikka Kebab
1 lb. boneless skinless chicken, cut into cubes
1/2 tsp. meat tenderizer (used Adolph's no flavor meat tenderizer)
about 1 cup of diced peppers (green and red used here)
1 tsp. crushed kasoori methi
1/4 tsp. lemon/ lime juice
a big pinch of turmeric (optional)
Cooking Spray or oil or 1 tbsp. butter (optional)
To grind into fine paste
3 to 4 green chillies
2 to 3 garlic cloves
1 inch ginger
6 to 8 cashews or blanched almonds (used whole cashews)
3 tbsp. heavy cream
1/4 cup minus 1 tsp. sour cream or strained yogurt (hung curd) or greek yogurt (full fat)
1 1/2 tsp. garam masala
1/2 tsp. cumin seeds
1. Soak the wooden skewers in water for about 3 hours before grilling.
2. Wash and clean the chicken in water. Drain all the excess water. Squeeze the juice from the lemon and add salt. Rub it well on the chicken pieces. Add the tenderizer and rub again. Pour the ground paste over the chicken and mix well. Add the diced peppers and stir. Finally add the crushed kasoori methi. Cover and marinate the mixture for atleast 1 hour in the refrigerator.
3.Preheat the oven to the max. I set it to 550 degree Fahrenheit in baking mode. Arrange the chicken and pepper in the skewers. Lightly brush with butter or oil or use spray over the chicken. Bake for about 15 to 20 minutes, turning once in the middle.
4. Serve them hot with the mint dahi chutney.
Pudhina Dahi Chutney / Mint Yogurt Dip
My kids love a pakistani restaurant which is about an hour drive from our house, where they serve chicken 65 or any chicken based starters with this mint yogurt dip. Kids eat chicken and I love that dip Open-mouthed smile. Here is the recipe recreated.
3/4 cup plain yogurt
1/ 4 cup sour cream
1/4 cup Mint
1 Green chilli
Add the  Mint ,chilli salt and grind adding some of the yogurt into a fine paste. Now, add the rest of the yogurt and sour cream and pulse until well combined. Taste and add salt, if needed.
  • If the dahi chutney is not going to be served on the side, add one more chilli to the chicken marinade. Also, the dip can be prepared even without the green chillies. So, if you want to avoid green chillies in the dip, try adding one in the marinade as mentioned above.
  • The chicken can be grilled over stove top on open flame or cooked over a hot griddle until done. Either way, they come out good.
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