This Tender Pan-Fried Chicken Malai Kabab With Cheese is flavorful. These Pakistani Kababs take barely 30 minutes to make such a quick recipe.
CHICKEN MALAI KABAB
Tender Pan-Fried Chicken Malai Kabab With Cheese is incredibly tender and packed with flavor. They're super easy to make — no need for ginger garlic paste since you'll use whole ginger and garlic cloves instead. The recipe also features mozzarella cheese, homemade yogurt, and a blend of powdered spices for a delicious twist.
Chicken Malai Kababs are simple to make and mildly spiced, making them perfect for quick weeknight dinners and school lunches just like Chicken Kababs. These Kababs are served with Green Chutney.
My husband came up with this recipe when we were trying to figure out what to pack for our daughter's school lunch. His idea turned into this delicious creation!
DIFFERENCE BETWEEN RESHMI KABABS AND MALAI KABABS
Reshmi Kababs are similar to Chicken Malai Kababs, but what makes Chicken Malai Kababs unique is the use of mozzarella cheese and yogurt.
INGREDIENTS
- Chicken: I used chicken breast, but chicken thighs work great too.
- Yogurt: Yogurt helps tenderize the chicken. I used homemade yogurt, but store-bought works just as well.
- Mozzarella Cheese: I use mozzarella, but burrata is a perfect substitute.
- Powdered spices: This will enhance the flavor of the recipe.
HOW TO MAKE CHICKEN MALAI KABABS?
Add ingredients in the food processor.
Pulse it!
It should look like this!
Grease hands with oil and start shaping it.
It should look like this!
Shape the rest of the kababs.
Fry them.
Take them out in a plate and enjoy with Green Chutney.
STORING CHICKEN MALAI KABABS...
Store Chicken Malai Kababs in the refrigerator if they haven't been fried yet. For fried kababs, you can refrigerate or freeze them:
- Refrigerator: Place the fried kababs in a ziplock bag for short-term storage.
- Freezer: First, spread the fried kababs on a plate and freeze for 1 hour. Then transfer them to a ziplock bag and place it in the freezer again.
When you're ready to eat, simply refry them lightly in a pan — they'll taste just as fresh as when you first made them!
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Let's Make Chicken Malai Kababs!!!
Tender Pan-Fried Chicken Malai Kabab With Cheese
Equipment
- food processor
Ingredients
- 1 lbs chicken breast
- 2 tbsp sour cream
- 1 tbsp yogurt
- 1 egg
- ½ medium onion roughly chopped
- 1 inch ginger
- 15 garlic cloves
- 2 green chili pepper roughly chopped
- 2 tbsp cilantro roughly chopped
- 2 tbsp mozzarella cheese grated or use burrata cheese (like I did)
- 4 tbsp rice flour
- 1 tsp fresh lemon juice
Powdered spices
- 2 tbsp red chili flakes
- 1 tsp coriander powder
- 2 tsp cumin powder
- ¼ tsp garam masala powder
- 1 tsp kosher salt or as needed
- 1 tsp red chilli powder
- ½ tsp mace powder javitri powder
Frying
- ¼ tbsp olive oil for frying
Garnish
- chaat masala sprinkle on top
- fresh lemon juice squeeze on top
- 1 tsp cilantro finely chopped
Instructions
- In a food processor, add chicken, salt, powdered spices, rice flour, cheese, yogurt, egg, onion, ginger, garlic, green peppers, cilantro, sour cream, fresh lemon juice, and pulse it for 30 seconds.
- Transfer the chicken mixture in a bowl place an air-tight lid. Let it marinate in refrigerator for at least 15 minutes to 2 hours.
- After it's done marinating, Grease hands with oil and shape the kababs.
- In a fry pan, on medium heat, add ¼ cup of olive oil, and let it heat up.
- Now add the shaped kababs in.
- Cook on both sides. Line a plate with a paper towel. Place the cooked kababs in the plate that's lined with paper towel.
- Sprinkle some fresh lemon juice, chaat masala, and some cilantro on top of the Kababs.
- Serve it hot with Green Chutney.
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