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How to make Mirch Malai Kababs - Chicken pieces marinated with yogurt and cheese based marinade and grilled.

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This recipe is from the book Any Time Temptations.

Main Ingredients : Green chillies (हरी मिर्च ), Boneless chicken breast (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Hyderabadi

Course : Snacks and Starters

Mirch Malai Kababs
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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

For more recipes related to Mirch Malai Kababs checkout Chilli Chicken, Bharli Mirchi, Baked Stuffed Chilli, Chilli Hoppers . You can also find more Snacks and Starters recipes like Baby Uttapam, Prune Rocks, Chorizo Stuffed Mushrooms, Murg Malai.

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Mirch Malai Kababs Recipe Card

Mirch Malai Kababs
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Prep Time : 3-3.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mirch Malai Kababs Recipe

  • Green chillies finely chopped 8

  • Boneless chicken breast cut into 2 inch cubes 4

  • Fresh cream 3/4 cup

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • White pepper powder 1 teaspoon

  • Salt to taste

  • Cheese grated 1/2 cup

  • Mace powder 1/4 teaspoon

  • Nutmeg powder 1/4 teaspoon

  • Fresh coriander leaves chopped 1/2 cup

  • Egg 1

  • Butter for bastin

Method

Step 1

Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make into a smooth paste. Add green chillies, mace powder, nutmeg powder, coriander leaves and salt and mix.

Step 2

Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.

Step 3

Put the chicken mixture onto the skewers and cook in a moderately hot tandoor or in a pre-heated oven (200°C) until it is just cooked and lightly coloured.

Step 4

Apply a little butter for basting and cook for another two minutes or till the chicken is fully cooked.

Also try out these recipes from Hyderabadi Cuisine like Rajma Galouti Kebabs, Dum ki Machli, Chicken Sheekh Kababs, Lotus Seed Kheer.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.