Malai Kebab (Minced Chicken Patties cooked in Spices, Aromatics and Cream)

When the head’s gone blank and you have no clue how to start a conversation, you talk about the weather. And that’s what I am going to do…..

Summer is almost over; it was a peek-a-boo show this year which was rather disappointing. The cold, winds and rain are almost setting in which deports me to a hibernous mental state. I have started craving for hot, spicy food; my fiery curries, rich stews and all things warming.

Having readers from around the globe is a heady feeling but a lot of work. Often, I have to keep in mind the climate of the rest of the world and try to put up recipes and dishes that would suit them too.

And since summer has not hit hard yet, these malai kebabs are perfect as these are rich and heavy, drenched in cream, spices and a whole lot of deliciousness.

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The recipe for this Malai Kebab comes from one of the best cookbooks I have read in my lifetime – The F-Word by Mita Kapur. The only cookbook from which I would cook every single day of my life. The book is a beautiful narrative of the culinary adventures of Mrs. Kapur and her family, the food they like to eat and cook daily in their home. A review of this book will soon follow, so I am not saying more here.

Tikka, Kebab…the name is much interchanged these days. History states that kebabs first came into being during the Ottoman times when travelling soldiers used to roast chunks of meat on their swords over the fire; this continued till someone invented skewers thus making this dish a household one. And with time, the kebabs travelled to the Mughal kitchens where minced meat began to be used instead of chunks of meat for the old, toothless emperors and this came to be called tikkis or tikkas. But today, it is much interchanged and you simply cannot go by the name.

Any type of meat can be used for the kebabs, though lamb is used traditionally. I decided to go with chicken for its mass appeal. Good quality mince would make a lot of difference to the texture of the kebabs, which should ideally be melt-in-the-mouth. So select the boneless chicken pieces and ask your butcher to mince it separately for you.
To prepare these malai kebabs, you need to make the flavourful patties first resplendent with aromatics and spices; followed by drenching it in sour cream and finished off with chillies and coriander.

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Delicious and indulgent; these malai kebabs are definitely conversation starters!

Ingredients:

1. 250 gm chicken mince
2. 1 slice white bread, soaked in milk
3. ½ onion, finely chopped
4. 2 green chillies, finely chopped
5. ½ tsp red chilli powder
6. ½ tsp garam masala
7. 1 tsp coriander powder
8. ½ egg
9. 1 tbsp fresh coriander, finely chopped
10. ½ inch ginger, finely chopped
11. Salt, to season
12. Plain flour, optional
13. Ghee/clarified butter, for shallow frying the patties/kebabs
14. 150ml sour cream
15. ¼ tsp garam masala
16. ½ tsp red chilli powder
17. 1 green chilli, finely chopped
18. 1 tbsp fresh coriander, finely chopped

Note – With the above proportions, this dish is medium spicy; so adjust the quantity of spices and chillies to suit individual taste.

Method:

1. Mix the first 11 ingredients and knead the mince well till combined. Divide into equal parts and shape the mince into roundish, flat cakes and keep aside. The mixture will be slightly wet and if shaping is an issue, dust the cakes in plain flour. But this is optional; I did not use the flour.
2. Heat ghee in a flat non-stick pan and shallow fry the kebabs till browned on either side. Make sure to turn over only after one side is done well to prevent breaking. Drain on kitchen paper.
3. In the same pan, add the sour cream, garam masala and red chilli powder. Place the kebabs carefully back in the pan and cook covered on low heat for about 6-8 minutes, turning once in between. Season with salt if necessary.
4. Remove from heat and garnish with chopped green chillies and coriander just before serving.
5. Eat this hot!

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17 thoughts on “Malai Kebab (Minced Chicken Patties cooked in Spices, Aromatics and Cream)

  1. […] one of my all time favourite recipes from the book are these Malai Kebabs (minced chicken patties with spices, aromatics and […]

    Liked by 1 person

  2. Linda Fernandes October 5, 2015 at 10:09 am Reply

    wooooooow dear Dhanya Samuel‎ in my list very soon, let you know the outcome 🙂

    Liked by 1 person

  3. […] One of the recipes that I have tried from this book is the Malai Kebabs. And I cannot stop gushing about it. Thoroughly enjoyed by my family and a great conversation starter at any party at home, this recipe is now part of my blog also. Find my version, here. […]

    Like

  4. clare hammond (@chef_bythesea) February 8, 2015 at 8:14 pm Reply

    You had me at the word ‘malai’, cream and spices followed shortly after, and now I have something to make for dinner. Delicious. Looking forward to your review of the F word.

    Like

  5. Sharyn Holmes (@gutsygirlart) February 4, 2015 at 2:36 am Reply

    These look DELICIOUS. I wish I could eat some right now!

    Liked by 1 person

  6. Jacqueline February 3, 2015 at 9:32 am Reply

    Yuuuumm! These look and sound delicious. Will have to add them to my list of recipes to try.

    Like

    • vanyadhanya February 3, 2015 at 11:17 am Reply

      please do Jacqueline; these are indeed yumm

      Like

  7. champagnecole February 2, 2015 at 6:17 am Reply

    How many years have you been in Melbourne? Summer is not over yet m’dear, there will be a string of 40C+ days that will make you yearn for winter 😊
    Lovely photos and such a yummy recipe

    Liked by 1 person

    • vanyadhanya February 2, 2015 at 11:05 am Reply

      Just a year dear…I hate it when the winds start off here and I get so so lazy. I think the problem is more of me. But yes, the forecast says sunny days ahead.

      Like

  8. elsonsequeira February 2, 2015 at 4:38 am Reply

    Nice, succulent looking these! Just a question, what role does the bread play.

    Like

    • vanyadhanya February 2, 2015 at 5:07 am Reply

      In my opinion, the bread soaked in milk added a creamier texture to the whole kebab

      Like

  9. OurParallelConnection February 2, 2015 at 4:26 am Reply

    I’m waiting at the doctors and reading this post… Starving now as I drool
    Over these patties… They would be good cold too for the kids the next day for school …

    Like

    • vanyadhanya February 2, 2015 at 5:08 am Reply

      It is best eaten hot as there is a bit of cream but it can easily be put inside a bun for the kids lunch.

      Like

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