Indian Murg Malai Kabab, Creamy Chicken Skewers

Don't these look Delicious? If you like Kebabs you will love these.

As the name suggest this is a cream based dish. Unlike most other Indian dishes this can be made absolutely without any red chilly or Cayenne or Paprika or green chilly peppers.

Note on Parve - This cannot be made Parve -  Sorry, for those who do not eat meat and dairy together, it is best not to make this dish, Non Dairy creamers or omitting the sour cream will not give the same results.

Serves 4 
 
Here's what you will need:

500 grams Boneless Chicken (Thighs or Breast) - I prefer thighs
2 cups - Veggies squares - Tomatoes, onion, bell peppers.
Skewers soaked in water for 30 minutes.

Marinade:
1 tsp Ginger paste  or grated
2 large garlic past or grated
1 tsp Garam Masala
1 tsp Corriander Powder
1/4 tsp Cumin Powder
1 tbsp green chilly chopped fine - (optional)
1 tbsp grated Cheddar 
2 tbsp thick natural yogurt
3 tbsp Sour Cream
2 tbsp lemon juice
Salt and Pepper to taste.

Method:

Clean, Wash, pat dry and cut chicken to bite size pieces.
Add the lemon juice, salt and pepper - set aside for 15 minutes.

Next, add all the marinade ingredients to the chicken. Stir to combine..

You can marinate this for an hour or over night. Just bring to room temperature before you are ready to cook

When you are ready to cook the skewers. Cut some veggies like tomatoes, onions, and bell peppers to small squares.
I do not have bell peppers today but if possible try to get a nice combination of  green, orange, yellow, red and white on to the skewers.
You can even add lemon wedges on to the skewers.

Now time to skewer the chicken and veggies.

Alternate them using either one or two pieces of meat and veggies.
You see - some green and yellow would sure add more color to my skewers. Ah well!

To cook the Kebabs. You can use an outside grill or a heavy bakes skillet in the house.
Time - Always cook kebabs on a nice hot grill or pan.
If you use Chicken breast they will take about 3 minutes on each side.
If you use Chicken thighs like I am here, they should cook in about 4 minutes on each side.
Resist the temptation to flip them over often - wait for the first three minutes then check and flip that way they will cook well and get those crisp grilled edges. .

All ready to be served.

Usually in India they would serve these with a spicy dish to compensate for the lack of spices in this dish but here I am serving them wit Naan and Mail Mushroom.

I do hope you give this a try.

Thanks for stopping by.