Creamy grilled chicken malai kebabs marinated in fresh cream, mild spices and nuts. Serve these chicken malai tikkas with green chutney or mint chutney.
For best results follow my detailed step-by-step photo instructions and tips.
Add chicken to a bowl and pat dry any excess moisture. This prevents the chicken malai tikkas from letting out lots of moisture.
In a separate bowl, mix together almond meal, fresh cream, thick yogurt, cheese (optional), lemon juice, oil, salt, black pepper, ginger garlic and coriander leaves.
Mix them well and taste test. If you want you may add more salt and black pepper to adjust to your taste. This mixture should be ideally thick.
Pour this over the chicken and mix well. Cover and set aside in the refrigerator for atleast 4 hours to overnight.
How to make reshmi kabab
Preheat the oven to the highest. At 240 C or 470 F for at least 15 mins.
Thread the chicken on the skewers and place them on a prepared baking tray. Grill for 15 mins.
Turn them to the other side and grill again for 7 to 8 mins. Check after 22 to 23 mins of grilling to prevent burning.
The last 2 minutes grill them on a broil mode for charring. Remove the grilled chicken malai tikkas from the oven and brush butter over them.