How to make Malai Kebab Naan Roll - SK Khazana -

Malai kebabs served rolled in naan

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken legs (चिकन टंगड़ी), Malai

Cuisine : Indian, Fusion

Course : Snacks and Starters

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For more recipes related to Malai Kebab Naan Roll - SK Khazana checkout Tangdi Kabab Microwave, Chicken Kalmi Kabab, Pulled Chicken Burger, Grilled Lemongrass Chicken Satay . You can also find more Snacks and Starters recipes like Garlicky Fish Puri Bhaji - SK Khazana Kumbh Shaslik Era Varuval

Malai Kebab Naan Roll - SK Khazana

Malai Kebab Naan Roll - SK Khazana Recipe Card

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Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 2-2.30 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malai Kebab Naan Roll - SK Khazana Recipe

  • Chicken legs boneless, cut into cubes 300 grams

  • Malai 1 1/2 tablespoons

  • Fresh cream 1/4 cup

  • Naan 4

  • Yogurt 1/4 cup

  • Ginger-garlic paste 1/2 tablespoon

  • Green chilli paste 1 teaspoon

  • Nutmeg powder large pinch

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Green cardamom powder 1/4 teaspoon

  • Chaat masala 1/4 tespoon + for sprinkling

  • Lemon 1/2

  • Cornflour/ corn starch 1 1/2 tablespoons

  • Butter as required

  • Green chutney as required

  • Pickled onion rings as required

  • Lemon wedges to serve

  • Fresh mint sprigs to serve

Method

Step 1

Preheat the oven at 200˚C. Grease a baking tray with butter.

Step 2

Take chicken in a bowl, add yogurt, ginger-garlic paste, green chilli paste, nutmeg powder, garam masala powder, salt, green cardamom powder and chaat masala. Squeeze the juice of ½ lemon and add cornflour , fresh cream and malai, and mix well. Set aside to marinate for 1-2 hours.

Step 3

Thread the chicken pieces onto skewers and place them on the greased baking tray and drizzle the leftover marinade over them. Drizzle 3 tsps butter on top, keep the tray in the preheated oven and bake for 10-15 minutes.

Step 4

To make each roll, apply green chutney on each naan, place a few pickled onion rings on them, push the chicken cubes out of the skewer and place it on top, sprinkle chaat masala on top. Fold the sides and roll it rightly.

Step 5

Heat 2 tsps butter in a non-stick grill pan and let it melt. Place the naan rolls in it and grill for 1 minute on each side.

Step 6

Place the rolls on a serving platter, garnish with mint sprigs and serve hot with pickled onions and lemon wedges.

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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.