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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