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Wednesday, May 18, 2016

Murg Malai Seekh Kabab | Creamy Chicken Mince Kababs








Try these melt in the mouth chicken kababs, very to prepare and ready in no time. The chicken mince is ground to a fine paste along with some aromatics and spices and blended with the richness of cream and cheese. The kababs are then shaped and grilled to perfection. Served hot on its own with a mint chutney or wrapped in a soft rumali or pita bread, the choice is yours.













Serving size: Makes 10 big size kababs.
Marinating time: 1 hour
Preparation time: 15 minutes
Cooking time: 20 minutes per batch



Ingredients: 

  • 500 gms chicken mince
  • 1 tbsp white vinegar
  • 1 tbsp ginger & garlic paste
  • 1 tsp black pepper powder
  • 1/2 tsp garam masala powder
  • 1 egg
  • 1/2 cup chopped coriander leaves
  • 1/2 cup chopped mint leaves
  • 2 green chilies chopped
  • 1 tbsp fresh cream (or tetra pack/tin)
  • 2 tbsp bread crumbs (or 2 slices of bread soaked in milk)
  • 2 tbsp grated cheese
  • Salt
  • cooking oil as needed
  • 10 wooden skewers (optional)

Preparation:
  • If you do not have ready made chicken mince, then put the boneless chicken breast cubes into a chopper and pulse for few seconds. 
  • Keep all the above ingredients ready.
  • Chop coriander, mint leaves and green chilies.
  • You can also used grated ginger and garlic instead of paste.

Method:
  1. In a chopper add first 9 ingredients from the list. Blend it till everything is well combined.
  2. Remove the mixture in a bowl and add cream, bread crumbs or slices, grated cheese and salt.
  3. Mix well and refrigerate for 30 minutes or 1 hour.
  4. Take some water in a bowl, dip your hands in it and take 2 tbsp of chicken mixture. Shape it around the skewer and flatten it for even and quick cooking. You can make any shapes even without using the skewer. (e.g small cutlets, oval etc)
  5. Heat 2 to 3 tbsp of oil in a grill pan or any normal non stick pan. Place the kababs and cook on low flame for 10 minutes on each sides. Can also cook by placing the lid.
  6. Serve hot with mint chutney.

20 comments:

  1. Awesome, shall be trying this on coming Saturday

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  2. This was a amazing recipe for Saturday Nite

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  3. Mine was not sticking to stick

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  4. Replies
    1. It is cheddar cheese....i will mention it in recipe..thanks for the question.

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    3. As salam alaikum, I finally tried this recipe. Alhumduillah, it was a hit with everyone. I added some Parmesan cheese instead of cheddar. Used a cookie scoop for even portions. Looking forward to try the next peri peri chicken. In shaa allah, review for the same coming soon.

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    4. i tried too it was hit but a bit soft so added some bread crums then it was fine but will try again too thanks

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    5. I am glad you liked it. Try my other kababs too.

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  5. Can v add cube cheese instead of cheddar cheese?

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    Replies
    1. Yes Surraya you can add cheese cubes. But make sure that you mash them well before adding so that it mixes well the mince

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  6. Replies
    1. To get the creamy malai flavor...you actually need cream. I am really not sure about adding mayonnaise.

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  7. can i marinate and tgen cook after a day or 2

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    Replies
    1. Yes you can do that. Just shape them in to kababs...place them on a butter paper and lay side by side on a tray. Freeze for 1 hour...wen the solidify...remove from tray and store in a sandwich bag and place them in freezer again. Whenevr u want to make them just remove as many as u want and bring it to room temperature and grill as usual.

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  8. Will surely try it. Thanks a lot!

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  9. Replies
    1. You can freeze and use them within 2 weeks

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  10. Can we use mutton instead

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  11. Perfect n quick recipe. Thanks shan for giving such easy n tasty recipes..

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