Recipe | Juicy & Creamy Chicken Malai Kababs

Introduction:

Rashmi Kabab, also known as Chicken Malai Kabab, is a creamy, tender, and flavorful grilled dish made with boneless chicken marinated in fresh cream, cheese, and aromatic spices. It’s a popular BBQ recipe in Indian and Pakistani cuisine and perfect for special dinners, Eid gatherings, or weekend treats. Let’s explore how to make restaurant-style Rashmi Kababs at home!

Ingredients:

For Marinade:

• 500g boneless chicken (cut into cubes)

• 3 tablespoons thick yogurt

• 2 tablespoons fresh cream

• 2 tablespoons grated cheese (mozzarella or cheddar)

• 1 tablespoon ginger garlic paste

• 1 tablespoon lemon juice

• 1 green chili (finely chopped)

• 1 teaspoon white pepper

• ½ teaspoon garam masala

• 1 tablespoon cornflour

• Salt to taste

• 1 tablespoon oil or melted butter

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Step-by-Step Instructions:

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Step 1: Prepare the Marinade

• In a bowl, combine yogurt, cream, cheese, ginger garlic paste, lemon juice, green chili, white pepper, garam masala, cornflour, and salt.

• Mix into a smooth paste.

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Step 2: Marinate the Chicken

• Add chicken cubes to the marinade and coat evenly.

• Cover and refrigerate for at least 4 hours (overnight for best results).

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Step 3: Grill the Kababs:

• Thread the marinated chicken onto skewers.

• Preheat oven or grill to 200°C (392°F).

• Grill the kababs for 15–20 minutes, turning halfway and brushing with oil or butter.

Alternative:

• You can also cook them in a pan over medium heat or air fry at 180°C for 12–15 minutes.

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Tips or Notes:

• Use thick yogurt and fresh cream for extra richness.

• Avoid overcooking to keep the kababs juicy.

• Serve with mint chutney, salad, or naan.

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Closing Line:

Thank you for visiting! We hope you try this rich and creamy Rashmi Kabab recipe at home. It’s perfect for any celebration or family dinner. Happy grilling!

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FAQs:

Q1: Can I freeze Rashmi Kababs?
Yes! Freeze after marinating. Grill straight from frozen with extra time.

Q2: Can I use mutton or beef instead of chicken?
Yes, but increase marination and cooking time as they take longer to tenderize.

Q3: What’s the difference between Rashmi Kabab and Malai Kabab?
They are very similar — Rashmi is a spicier, desi version of Malai Kabab.