Name: Murgh Malai Kebab
Prep time: 25 min
Cook time: 20 min
Total time: 165 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Chicken Breast, cut into bite-sized cubes; ⅛ cup Strained Yogurt, hung curd; 1½ tbsp Whipping Cream, malai; 1 tbsp Cheese, grated (secret ingredient for richness); ½ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, crushed into a paste; ¼ tsp Ground Cardamom, elaichi powder; ¼ tsp Ground White Pepper, use white pepper to maintain the white color; ⅛ tsp Garam Masala, just a pinch; ½ tbsp Lemon Juice; 1 tbsp Butter, melted, for basting; ½ tsp Salt, to taste

2 hr 45 mintotal

45 min hands-on2 hr hands-off

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

First marinade: in a bowl, massage the chicken cubes with the lemon juice, ginger-garlic paste and the first measure of salt. Leave to rest for 15 minutes so the lemon can work into the meat.
15 min
Make the creamy marinade: in a large bowl, combine the thick hung curd, the double cream (malai), the finely grated cheese, green chilli paste, ground cardamom, white pepper and a trace of garam masala. Whisk hard until it comes together into a very smooth, rich paste.
Add the marinated chicken to the creamy mixture. Fold it through thoroughly so every cube is completely coated.
Establish a hermetic seal over the bowl. Command a mandatory refrigeration lockdown for an absolute minimum of 2 hours. This sustained thermal depression is required for the lipid structure to penetrate and dissolve the meat's resistance.
2 hr
Preheat a conventional oven to 220°C (430°F), or heat a heavy grill pan to steady medium-high on the hob.
Take the chicken out of the fridge. Thread the coated chunks onto metal skewers or soaked wooden ones.
In the oven: rest the loaded skewers across a wire rack. Roast for 15-20 minutes, turning them once halfway through.
15–20 min
On the hob: lay the skewers on the hot grill pan. Keep turning them until the chicken is cooked through and the outside carries dark brown char marks.
In the last 2 minutes, baste the chicken generously with melted butter. This seals the outside and keeps the juices in.
2 min
Slide the chicken off the skewers. Dust lightly with chaat masala if you like, and serve immediately.

How to tell it's done

A beautifully charred, smoky outside that offers no resistance at all, giving way to an exceptionally succulent, juicy, creamy centre.

Getting it right

Tip

Chef's Tip: A little processed cheese in the marinade gives the rich, creamy taste you get in restaurants, and leaves the chicken softer.

What to serve it with

A breathtakingly rich, unapologetically opulent culinary statement. Must be presented steaming hot, fiercely guarded by an intensely herbaceous Mint Yogurt emulsion and sharp, structural onion rings.

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Ingredients