Creamy Cashew Malai Chicken Kebab



Creamy Malai Chicken Kebab is a rich, juicy, and flavorful Indian chicken recipe made with a creamy marinade of yogurt, fresh cream, cheese, and cashew paste. The chicken turns soft, tender, and mildly spiced with a delicious smoky aroma, making it perfect for parties, family dinners, or weekend meals.

Recipe Highlights

  • Rich, creamy, and melt-in-the-mouth texture
  • Easy pan-fried recipe with no oven or grill required
  • Mildly spiced and kid-friendly
  • Protein-rich appetizer or main course
  • Perfect for parties, BBQs, and festive occasions
  • Can be marinated overnight for deeper flavor
  • Ready in about 40 minutes (excluding marination time)

Ingredients

  • 500 g boneless chicken (cubed)
  • 1 tbsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1 tsp salt

Marinade

  • ½ cup thick curd (yogurt)
  • 2 tbsp fresh cream
  • 10–12 cashews, soaked and blended into a smooth paste
  • ¼ cup grated cheese (mozzarella or processed cheese)
  • 1 tsp green chilli paste
  • 1 tsp dried fenugreek leaves (kasuri methi), crushed
  • ½ tsp black pepper
  • 1 tsp chaat masala
  • ½ tsp cumin (jeera) powder
  • 1 tbsp corn flour

Method

  1. In a bowl, mix the chicken with the ginger-garlic paste, lemon juice, and salt. Let it rest for 15–20 minutes.
  2. In another bowl, combine the curd, fresh cream, cashew paste, grated cheese, green chilli paste, crushed kasuri methi, black pepper, chaat masala, cumin powder, and corn flour. Mix until smooth.
  3. Add the marinated chicken to the creamy mixture and coat each piece well.
  4. Marinate for 1–2 hours, or overnight for the best flavor.
  5. Heat 1–2 tbsp oil in a pan over medium heat.
  6. Add the chicken in a single layer. Cover and cook for 8–10 minutes.
  7. Turn the pieces, cover again, and cook for another 8–10 minutes.
  8. Remove the lid and cook for 2–3 minutes, turning occasionally, until the chicken is lightly browned and the sauce clings to the kebabs.

Serving Suggestions

Serve Creamy Malai Chicken Kebab hot with mint yogurt chutney, onion rings, lemon wedges, and butter naan, rumali roti, or jeera rice for a complete and satisfying meal.

Tips for Best Results

  • Use boneless chicken thighs for the juiciest kebabs.
  • Marinate the chicken for at least 2 hours; overnight gives the best flavor.
  • Use thick curd to prevent a watery marinade.
  • Blend the cashews into a perfectly smooth paste for a creamy texture.
  • Cook on medium heat to keep the chicken tender and prevent burning.
  • Avoid overcrowding the pan so the chicken browns evenly.
  • Cook only until the chicken is done to keep it juicy.
  • Sprinkle a little extra chaat masala before serving for added flavor.

 


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