Chicken Malai Seekh Kebab is a melt-in-the-mouth North Indian delicacy, known for its creamy texture, smoky flavor, and succulent taste. Often served as an appetizer in Mughlai cuisine or at BBQ parties, these kebabs are made by skewering minced chicken mixed with fresh cream, cheese, and spices. This dish stands out for its mild heat and richness, making it perfect for both kids and adults. In this article, you’ll learn the complete Chicken Malai Seekh Kebab recipe with expert tips that ensure restaurant-like results at home. Let’s break down the process into five crucial steps.
1. Choosing the Right Chicken Mince for Malai Seekh Kebab
For perfect Chicken Malai Seekh Kebabs, start with fine chicken mince (keema) made from boneless thigh meat. Thigh meat has a higher fat content than breast meat, which ensures that the kebabs remain juicy and tender during cooking. Avoid store-bought frozen mince as it often contains excess water, which can make the kebabs fall apart. If grinding at home, add a small amount of fat (like chicken skin or ghee) to maintain moisture and binding. The texture of the mince should be smooth, not coarse, to help it stick well to skewers.
2. Essential Malai Marinade for Creamy Chicken Seekh Kebab
The signature flavor of Malai Seekh Kebab comes from its luxurious marinade. A blend of hung curd, fresh cream, grated processed cheese, green chili paste, ginger-garlic paste, white pepper, garam masala, and crushed cardamom is crucial. Don’t skip cornflour or roasted gram flour (besan), as it helps in binding and prevents the mixture from falling off the skewers. Marinate the chicken mixture for at least 4 hours (overnight preferred) in the refrigerator. This allows the proteins to absorb the flavors and tenderizers, resulting in a creamy, aromatic kebab.
3. How to Shape and Skewer Chicken Malai Seekh Kebab Like a Pro
Shaping seekh kebabs can be tricky due to the soft texture of the mixture. To form perfect seekh shapes, wet your palms with cold water or lightly oil them, then press the mixture around flat metal or wooden skewers in a cylindrical shape. Ensure the kebab thickness is even throughout for uniform cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning during grilling. You can refrigerate the shaped kebabs for 15–20 minutes to firm them up before cooking.
4. Grilling or Pan-Cooking Chicken Malai Seekh Kebab with Smoky Finish
For authentic flavor, grill the kebabs over charcoal or in a tandoor, turning occasionally for even cooking. At home, a grill pan, oven, or air fryer works just as well. Cook on medium-high heat until lightly charred on all sides and the internal temperature reaches 74°C (165°F). For a smoky restaurant-style touch, place a hot charcoal piece in a bowl within the kebab tray, drizzle ghee over it, and cover it for 5 minutes (known as the dhungar method). This adds a distinct tandoori aroma that elevates the kebabs.
5. Serving Chicken Malai Seekh Kebab with Proper Accompaniments
Presentation enhances the eating experience. Serve Chicken Malai Seekh Kebabs hot off the grill with mint chutney, onion rings, lemon wedges, and a sprinkle of chaat masala. These kebabs pair beautifully with roomali roti, naan, or as a side in Mughlai platters. For parties, cut them into bite-sized pieces and skewer with toothpicks for easy serving. The creamy, mildly spiced flavor profile makes it suitable even for people who prefer less heat, making it a favorite for festive dinners or Iftar spreads.
