As you guys might have noticed by now, I’m a big foodie and when I’m in the mood to tease my palette, I can go to lengths. So two weeks back, while pondering over which homework to pick up first, I heard my tummy grumble for some yummy food. Opened VahrehVah.com to see for some simple quick fix(btw, vahrehvah rarely opens !), and voila, my eyes fell on this scrumptious looking Murg Malai Kabab. Not how can a hungry carnivore resist this awesomely yummy and tempting dish! 10 mins later I was in the kitchen with my laptop getting out all the ingredients for my cooking rendezvous!

I have always found that most of the cooking recipe sites and all have very generic recipes that are good as a baseline, but if you’re a beginner or a guy(ahem..), it can be quite confusing finding replacements for unavailable ingredients or figuring out how to scale quantities. But if you couple recipes with awesome videos as this chef at VahRehVah.com has done, it makes it really simple to understand and comprehend exactly what needs to be done. So without further ado let me delve into what you need for this recipe and some nifty tips and suggestions that might make your job a tad bit easier

Ingredients:

1 tsp Cardamom powder.

1/2 bowl(normal dal eating bowl. Not cereal bowl!).

White Amul cheese (definitely not Cheddar) or Mozzarella Cheese, shredded.

1 pound Chicken Breast (about 450grams).

1 tbsp Corn Flour OR 1/2 tbsp Corn Starch.

1 tbsp Cream (also known as Whipping Cream. Preferably heavy).

1 tbsp Curd thick (thick means thick! No water).

1 tsp Ginger Garlic paste.

1 Green Chilli or Jalapenos, finely chopped.

1/4 tsp Meat tenderizer or raw papaya paste (optional, this makes the tikka really soft and melt in your mouth).

1-2 tbsp Oil.

1/2 tbsp Pepper powder(preferably white pepper, black will also do).

1/2 tbsp Salt (add more if you require).

Handfull of coriander leaves (optional).
Chat Masala (optional).

Here’s the video from the VahrehVah.com site, which shows how to make this. For simplicity sake, I’m adding a textual transcript for the same.

Cooking Process:

This recipe contains two marinations which are then combined into one later on.

1. Cut chicken breast to bite size pieces and dry them with paper towel and marinate with pepper powder, meat tenderizer and squeezed ginger garlic paste. Mix well and keep in fridge for 30 min before adding to other marination

For the second part, take shredded mozzarella or Amul cheese and rub it into a nice paste as shown in the video.

2.  Take a medium size bowl and add cheese, curd (thick), sour cream or plain whipping cream, corn flour, salt and cardamom powder. Do not add too much salt as the cheese will also have salt. For added taste, grind some green chillis (or Jalapenos) and coriander leaves and add it to this mix. Make this into a nice paste. There should be no lumps and all ingredients should be well mixed.

After you’ve prepared the two marinations, mix them both well. Add about 1tsp of oil in this marination and put it in the fridge for another 1 hour.

Once your chicken is marinated, take it out. If you have skewers, then put them on skewers as shown in the video, or else you can simply put them on a baking tray/pan and cook them.

Put the hottest possible setting on your oven ,if possible on broil mode and cook for 10-15 min on each side till you see fine color on the kabab. Sometimes it might take more than 15mins to cook depending on how many kababs you put in at one time.

Serve hot with sprinkled chat masala and lime juice(optional).