Chicken malai kebab

These are soft juicy tender spicy yet  white kebabs marinated in creamy spicy paste.These can be served as a starter in any party ,festivals or get togethers.These are also rightily known as “reshmi kebab”.The word “Resham” in Hindi ,means  silk .This kebab is known for its  silky soft texture.

The quality of meat is very important .The meat from the parts like chicken  legs or breasts make better kebabs.You can make these with red meat also.But you have to use a meat tenderizer like papaya juice in small quantity in that case.The kebabs should be very soft ,melt into mouth kind.That is the specialty of this kebab. To maintain the white color ,only white ingredients are used.


1.Boneless Chicken(400 gms)

2.Cashew nut (100 gms)

3.Fresh cream (1 cup)

4.unsweetened yoghurt or curd(1/2 cup)

5.Lemon juice (2 tbsp)

6.Kaffeir Lime leaves (optional)

7.White pepper (2 tbsp)

8.Salt to taste

9.Ginger garlic paste (2 tbsp)

10.Vegetable oil (2 tbsp)


1.Capsicum(cut into big pieces)

2.Onions (cut into quarters)
3.Tomatoes (cut into thick slices)


1.Marinate the boneless chicken pieces with all the ingredients for 4 to 5 hours or overnight in refrigerator.

2.Pass them through skewers alternately with the veggies.

3.Grill on high rack at 150 degrees for 20 to 30 minutes .

4.Sprinkle freshly ground black pepper and lime juice and serve with breads or any flatbreads.


Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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