Malai chicken tangri kabab | Cream chicken tangri kebab

Malai chicken tangri kabab | Cream chicken tangri kebab

Kebabs are all time favorites for starters in parties and get-together. It’s simple and easy to make. I feel the process of cooking kebabs involves less mess and the recipes can be tweaked greatly by changing the ingredients only. Today I am going to share a Malai chicken tangri kabab | Cream chicken tangri kebab recipe, that’s again wonderful in it’s taste and quite hassle free to make in ovens. All you need to do is to plan for it well ahead of time. As the name suggests, in this kebab recipe, we are using cream or malai. it’s used as a marinating ingredient and to keep the taste simple, I did not use much ingredients like spices and all. It’s just cream, lemon, black pepper and salt with ginger – garlic paste. For fats, I used cream only. I did not brush it with oil or butter. Though doing so, it greatly enhances the taste! So let’s check how I made Malai chicken tangri kabab | Cream chicken tangri kebab in my kitchen today.


 

 

Total preparation time to make Malai chicken tangri kabab | Cream chicken tangri kebab: 5 minutes

Total time needed for marination to make Malai chicken tangri kabab | Cream chicken tangri kebab: 7 – 8 hours

Total time to bake Malai chicken tangri kabab | Cream chicken tangri kebab in the oven: 55 minutes

 

 

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Ingredients to make Malai chicken tangri kabab | Cream chicken tangri kebab:

  • 5 chicken leg pieces (Weighs around 500 gms)
  • 3 tsp garlic ginger paste (2:1 ratio or garlic:ginger)
  • Salt
  • 1 tsp black pepper powder
  • 1/2 cup fresh cream
  • 1 lemon – juice

 

 

Malai chicken tangri kabab | Cream chicken tangri kebab recipe:

  • To make this Malai chicken tangri kabab | Cream chicken tangri kebab, we need to go with two rounds of marination. It ensures, proper penetration of marination ingredients into the chicken. Thus enhancing the softness and taste immensely!
  • For the first marination,  take the chicken pieces and add lemon juice, salt. Rub well and let it rest for 30 minutes
  • For second time marination, add ginger garlic paste, black pepper powder, fresh cream. Rub well. Put it in refrigerator. If you are well ahead of time, refrigerate for 7 – 8 hours
  • Take it out. In an aluminium foil or sheet, put the chicken pieces. Brush the surface with some left over marinade. Put the aluminium foil on a baking tray
  • Preheat oven at 180 Celsius. Insert the baking tray into the oven. Bake for 50 minutes. At around 25 minutes, take the tray out. You must flip chicken side and brush with some more of marinades and continue to bake. Pause for some time and bake for 5 more minutes. So a total of 55 minutes it takes in the oven
  • Once done take the tray out. Serve hot with onion slices and lemon wedges!

 

 

 

 

 

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Comments

  • a thought by Buntt

    Great recipe

  • a thought by Nutty chocolate cake with chocolate frosting – India's Global Kitchen

    […] un-parallel. Though I had my hands full with other dishes to make ( I made chicken dum biryani, malai chicken tangri kebab), I cannot afford to miss this wonderful chance to bake our anniversary cake! This time it must be […]

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Author:

I am a foodie and a cook by passion. The aroma, the taste of food attracts me and the ingredients and their properties attract me even more. I pursued my bachelors in Electronics and Instrumentation engineering and have had a successful career in IT in automotive testing domain as an automation and manual test engineer. I worked for 8 years in Bangalore, Kolkata and Munich, Germany. After my daughter was born, I worked for 2 years and then decided to take a break to spend time with my daughter and watch her grow. Apart from spending time with my princess, I am devoting time to my hobbies of cooking and writing now.