Mirch Malai Kababs Recipe - Chicken pieces marinated with yogurt and cheese based marinade and grilled.

This recipe is from the book Any Time Temptations.

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

Cuisine : Hyderabadi

Course : Starter

Mirch Malai Kababs

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 Basil Chicken , Baked Stuffed Chilli , Chilli Cheese Baked Potatoes . You can also find more Starter recipes like Pomfret Raichad, Basil Mozzarella And Cherry Tomato Skewers, Lemon Chilli Prawn Stick, Reshmi Murgh Tikka. Or try out these recipes from Hyderabadi Cuisine like Paneer Lasooni, Murg Achaari, Murgh Tangdi Malai, Rice Kheer With Muesli.

Mirch Malai Kababs Recipe - How to make Mirch Malai Kababs


Prep Time : 3-3.30 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Green chillies finely chopped 8

  • Boneless chicken breasts 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


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.

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