Aam Murgh Malai Kebab


Author's note: No kebab is ever tastier if, it is not soft and juicy. I hate to eat a kebab which is hard and dry. I am revealing the facts to make a tender and mouth watering kebab below.

Fairly difficult

Aam Murgh Malai Kebab
Preparation time
Cooking time
Waiting time 20m


For 4 Person(s)


  • 500 grams chicken
  • 75 grams ripe mango pulp
  • 1 teaspoon(s) ginger paste
  • 2 teaspoon(s) garlic paste
  • 0.25 teaspoon(s) Bishops weed
  • 4 tablespoon(s) Double Cream
  • 6 tablespoon(s) hung curd, or yogurt
  • 0.5 teaspoon(s) cinnamon powder
  • 1 teaspoon(s) cumin powder
  • 1 teaspoon(s) cayenne pepper
  • 0.25 teaspoon(s) mace powder
  • 2 teaspoon(s) salt, or to taste
  • 1 tablespoon(s) cooking oil
  • 2 tablespoon(s) butter, for basting
  • 6 bamboo skewers
  • 1 tablespoon(s) chaat masala

Aam Murgh Malai Kebab Directions

  1. Heat the oven on 180c.  
  2. Marinade the chicken supreme with mango pulp, bishops weed, ginger, garlic, and salt. Keep it in a cool place for 30 mins.  
  3. Mix together the hung curd, cream and the spices.  
  4. Skewer the marinated chicken and put it on a tray.  
  5. Put the tray in the middle shelf of the oven. After 5-7 mins, take out the tray and baste the chicken with butter and put it back for further 8-10 mins.  
  6. Finish kebab with chaat masala.