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Malai (Cream) Chicken Kebab


  • 500g boneless chicken - cut into small pieces
  • 1/4 cup fresh double cream
  • 2 tbsp store-bought ginger garlic paste
  • 2 tbsp store-bought tandoori masala
  • 1 1/2 tsp salt
  • 1 tsp vegetable oil
  • Skewers
  • 2-3 tbsp yoghurt
  • A small handful coriander & mint leaves
  • Salt


For the kebab: Mix together the ginger and garlic paste, kebab masala, double cream, salt, and rub the marinade into the chicken. Let the marinated chicken rest for at least a couple of hours in a cool place, ensuring that a cling film covers the chicken to ensure no moisture is lost. Once marinated, put the chicken pieces onto a skewer, lightly brush some oil over it and then grill it over a barbecue (for 15 minutes depending on the chicken cube size, turning every 5 minutes). Once they are a bit chargrilled, they should be done.

For the coriander and mint chutney: Chop mint and coriander leaves really finely, just so it's as good as a powder. Add this to the yoghurt and add some salt to the mixture.

Enjoy your kebabs with the yoghurt dip.