Reshmi kabab | Murgh malai kebab | Chicken malai kabab, a rich, creamy and insanely delicious kabab from the royal Mughlai cuisine.
What makes this reshmi kabab or malai kabab so rich, is the use of cream of course, along with some cheese and yogurt. The resultant marinade spiked with ginger garlic and green chillies along with aromatics like nutmeg and the floral cardamom results in a luxuriously rich and scrumptious end product. Reshmi kebab is commonly featured in most restaurant menus as a popular appetizer.
These are a good change from the regular chicken tikka’s. Do not be fooled by the creamy components in this recipe, there is a good amount of spice from the green chillies, so adjust the heat as per your spice tolerance or skip it completely if making for kids.
Even without the heat, this chicken reshmi kabab is just packed with flavors, are extremely succulent and literally melt in your mouth. These are fairly simple to put together, prep everything the night before, and grill them the next day!
I served these as wraps with homemade mini butter naan and some fresh salad sprinkled with cilantro chutney and some chaat masala. Needless to say, my DH and mom enjoyed it, and said it’s just like the restaurant ones! Guess who’s grinning from ear to ear??? :p
P.S. For a vegetarian version, you can easily substitute chicken with paneer/tofu. I make these with paneer, and it’s equally good, the texture of the paneer is just as melt in the mouth! Somehow I never end up with decent pics and hence have never gotten a chance to post it. The next time I intend making these, I’ll make them with paneer, I hope to share the veg version.
- YOU MAY ALSO ENJOY THESE KABAB RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI RESHMI KABAB | MURGH MALAI KABAB
- HOW TO MAKE RESHMI KABAB | CHICKEN MALAI KABAB?
- Reshmi Kabab Recipe | Chicken Malai Kabab
YOU MAY ALSO ENJOY THESE KABAB RECIPES
- Hariyali Chicken Tikka
- Chicken Seekh Kabab
- Corn & paneer kabab
- Galouti kebab
- Dahi kabab
STEP BY STEP INSTRUCTIONS TO MAKE TANDOORI RESHMI KABAB | MURGH MALAI KABAB
1.Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
2.The cream components :
3.In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
4.Next, add roasted gram flour, mix well again to form a smooth marinade.
5.Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
6.Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn’t have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.
HOW TO MAKE RESHMI KABAB | CHICKEN MALAI KABAB?
Reshmi Kabab Recipe | Chicken Malai Kabab
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- I lb chicken thighs, cut into 2 inch cubes
First marinade:
- 4 garlic cloves
- 1 inch ginger
- 2-3 green chillies adjust as per spice tolerance
- 1/2 tsp nutmeg powder
- 1/2 tsp green cardamom powder
- 1/2 tsp white pepper powder, use black pepper if don’t have white pepper
- Juice of 1 lemon
- Salt, to taste
Second marinade:
- 1/2 cup cream
- 1/4 cup greek yogurt hung curd
- 2 cheese cubes or 1/4 cup of any shredded cheese
- 3-4 tbsp roasted gram flour/ cornstarch for binding, or as required
- 1 tbsp oil/butter for basting
Instructions
- Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
- In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
- Next, add roasted gram flour, mix well again to form a smooth marinade.
- Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
- Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn’t have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Reshmi Kabab Recipe | Chicken Malai Kabab
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- I lb chicken thighs, cut into 2 inch cubes
First marinade:
- 4 garlic cloves
- 1 inch ginger
- 2-3 green chillies adjust as per spice tolerance
- 1/2 tsp nutmeg powder
- 1/2 tsp green cardamom powder
- 1/2 tsp white pepper powder, use black pepper if don’t have white pepper
- Juice of 1 lemon
- Salt, to taste
Second marinade:
- 1/2 cup cream
- 1/4 cup greek yogurt hung curd
- 2 cheese cubes or 1/4 cup of any shredded cheese
- 3-4 tbsp roasted gram flour/ cornstarch for binding, or as required
- 1 tbsp oil/butter for basting
Instructions
- Wash the chicken well, pat dry well, (it should be really dry), so that the marinade sticks well. Cut the chicken thighs into 2-inch cubes, transfer to a mixing bowl. Make a coarse paste of ginger, garlic and green chillies ( do not add any water). Add in the prepared paste along with nutmeg, green cardamom, and white pepper powder. Add lemon juice and salt to taste. Mix everything well to evenly coat the chicken. Cover and set it aside for 15- 30 minutes.
- In a mixing bowl, add the cream, crumbled cheese, and yogurt, whisk it well to attain a smooth and creamy mixture. We do not need to incorporate any air. Whisk until its lump free.
- Next, add roasted gram flour, mix well again to form a smooth marinade.
- Add the marinade to the chicken, mix well so that all the chicken pieces are coated with the marinade. Cover the bowl and refrigerate for a minimum of 2 hours to overnight for best results. Next morning you will have found that the marinade is nice and thick and well coated with the chicken, which is good as all the flavor is in the marinade.
- Preheat the oven to 400F, Thread the chicken pieces on skewers (if you are using bamboo skewers do remember to soak them in water for at least 30 minutes to avoid it from burning in the oven), brush any excess marinade on all the chicken pieces, grill for about 30-35 minutes, turning once in between and basting with butter/oil, until the chicken is slightly golden brown and cooked through. You can also cook them on a grill pan turning occasionally until cooked through. You can pour the remaining cooked marinade (Do not use raw marinade) if any is left at the bottom of the baking tray over the grilled chicken. (I didn’t have much as my marinade was thick and most of it stuck to the chicken). Serve the kebabs with mint-cilantro chutney/ cucumber yogurt raita or any other dip of your choice.
This Poha chivda | Poha Namkeen is sweet and spicy, basically an Indianized version of a trail mix. Learn how to make this healthier, guilt-free snack with few teaspoons of oil which is just as good at the traditionally prepared, deep-fried poha chivda.
WHAT IS POHA?
Poha or aval is nothing but rice that has been flattened into flakes. It is also known as beaten rice. There are two kinds of poha that are available in the market- thin and thick poha. For this chivda, we will be using thin poha, so it is also known as patal poha chivda .
Thick poha (jada poha) is used to make another breakfast dish, that is also popular in the Maharashtrian cuisine, Kanda poha . That is soft and moist as opposed to this poha chivda which is crisp. You can even make crispy chivda with thick poha variety, but I prefer the ones made with thin poha. Chivda or chiwda or even pauva no chevdo as it is known in Gujarati is generally made in a large batch and stored, it lasts for many days, and is a great option for snacking!
HOW TO MAKE POHA CHIVDA | POHA NAMKEEN?
For this chivda mixture , thin p oha is combined with dry fruits, coconut, and raisins and tempered with mustard seeds, curry leaves, and few other ingredients.
Now, traditionally each ingredient is deep fried and then everything is assembled, but keeping the health quotient in mind, I’ve dry roasted most of the ingredients and used little oil for the tempering. The roasted poha chivda was still as great and crisp as the fried poha chivda 🙂
You can also make chivda in the microwave by roasting each ingredient separately in intervals. You may coat the ingredients with a little oil if you wish too.
This poha chivda recipe was shared by my mum in law’s Maharashtrian neighbor. I’ve adjusted the quantities to suit our taste buds. There is no fixed rule to use these quantities, you can add more or less of any ingredient and customize it totally to suit your palate.
Each household probably has their own little variation to this poha chivda . Mostly this is prepared as a savory snack during Diwali, along with other savory snacks like chakli, masala sev, gathia etc which is distributed along with other delicious sweets to family, friends, and neighbors.
This time I thought of making some at home. I like to munch on these savory snacks along with my evening cuppa masala chai.
Moreover my son is a big fan of this poha chivda too, actually, he likes to pick up the peanuts from the chivda. So I’ve added a lot of peanuts and all the other dry fruits. I’ve not made this very spicy, coz as I said my son eats it too. So if you like a spicy chivda, you could add more green chillies in the tempering.
This recipe makes a pretty healthy chivda , as there is minimal oil that is used, so you can feel good about snacking on this 🙂
You can also make other poha snacks such as poha cutlets, poha idlis or add them to your regular idli batter while grinding rice to make softer idlis . In Goa, we also use this poha to make another sweet tea time snack. Simply mix soaked poha with grated coconut, jaggery, and cardamom. Tastes amazing!!
Do try this easy chivda recipe this Diwali or simply make some to snack on 🙂
ENJOYED THIS ROASTED POHA CHIVDA RECIPE? HERE ARE SOME MORE DIWALI SWEETS TO TRY
- Karanji
- Rava laddu
- Kesar Peda
STEP BY STEP INSTRUCTIONS TO MAKE PATAL POHA CHIVDA | POHA CHIWDA | ROASTED POHA NAMKEEN
1.Dry roast the thin poha (flattened rice) in batches in a sufficiently big heavy-bottomed pot or kadai. Do not brown the poha. Set it aside to cool on a plate. Now roast all the ingredients one at a time, first the peanuts, then dalia dal, cashew nuts. Add about a teaspoon of oil, and roast the raisins until they puff up, remove and set aside. Finally, roast the dried coconut slices. Remove all the dried fruits and nuts in a plate. Set aside.
2.In the meanwhile prepare the tempering, Add 1 tablespoon oil in the same kadai, once it’s hot enough, splutter mustard seeds, add in fennel seeds next followed by chopped green chillies and curry leaves. Fry on hot heat until the curry leaves and green chillies crisp up, make sure they don’t change color.
3.Switch off the heat, and add in the dry spices – salt, sugar, turmeric. Mix well.
4.Return the pot to heat, and add in the dry roasted poha and roasted nuts, dalia dal, dried coconut slices and raisins. Mix well stirring continuously for 2-3 minutes on medium-low heat. Switch off the heat. The chivda will be slightly chewy when it’s warm, it will crisp up upon cooling completely. Leave it in the pan itself for extra crispiness, or transfer to a wide plate and let it cool. Store in an airtight container once it is completely cool.
HOW TO MAKE POHA CHIVDA | POHA NAMKEEN?
Poha Chivda With Thin Flattened Rice | Poha Namkeen
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 3 cups thin poha
- 1 cup peanuts
- 3 tbsp roasted split dalia dal
- 1/2 cup cashew nuts, halved
- 1/2 cup raisins
- 1/4 cup half inch dried coconut slices
For the tempering
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1/2 tsp turmeric powder
- 1/2 to 1 tbsp fine sugar
- Sprig of curry leaves
- 2 to 3 green chillies, finely chopped, adjust as per desired heat
- 2 tsp salt, or to taste
- 1 tbsp + 1 tsp oil
Instructions
- Dry roast the thin poha (flattened rice) in batches in a sufficiently big heavy-bottomed pot or kadai. Do not brown the poha. Set it aside to cool on a plate. Now roast all the ingredients one at a time, first the peanuts, then dalia dal, cashew nuts. Add about a teaspoon of oil, and roast the raisins until they puff up, remove and set aside. Finally, roast the dried coconut slices. Remove all the dried fruits and nuts in a plate. Set aside.
- In the meanwhile prepare the tempering, Add 1 tablespoon oil in the same kadai, once it’s hot enough, splutter mustard seeds, add in fennel seeds next followed by chopped green chillies and curry leaves. Fry on hot heat until the curry leaves and green chillies crisp up, make sure they don’t change color.
- Switch off the heat, and add in the dry spices - salt, sugar, turmeric. Mix well.
- Return the pot to heat, and add in the dry roasted poha and roasted nuts, dalia dal, dried coconut slices and raisins. Mix well stirring continuously for 2-3 minutes on medium-low heat. Switch off the heat. The chivda will be slightly chewy when it’s warm, it will crisp up upon cooling completely. Leave it in the pan itself for extra crispiness, or transfer to a wide plate and let it cool. Store in an airtight container once it is completely cool.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
