Chicken malai kebabs are made by grilling small bits of chicken in a creamy marinade. Tuck those juicy kebabs into soft naan breads and top with spicy, tangy chutneys to make a delicious wrap.
Ingredients:
For the Chicken Malai Kebabs,
Chicken thighs – 1 lb, boneless and skinless
Ginger-garlic paste – 2 tsp
Lime juice or white vinegar – 1 tbsp
Green chili – 1, small (or use a small serrano pepper)
Cilantro leaves – ½ cup
Mint leaves – 5-6
Thick yogurt – ¼ cup
Heavy cream – ¼ cup
White cheese – 3 tbsp, finely grated (use white cheddar, mozzarella or parmesan)
Garam masala powder – 1 tsp, heaped
Cumin powder – ½ tsp
White pepper powder – ½ tsp
Cardamom powder – ¼ tsp
Star anise – a small piece, crushed
Salt – 1 tsp (or as per taste)
Butter – 2 tbsp, melted (for basting)
For the Green Chutney or Mint Chutney,
Mint leaves – ½ cup, roughly chopped
Cilantro – ½ cup, roughly chopped
Green chilies – 1-2, small (as per heat desired)
Ginger – a small piece
Salt – ¼ tsp
Water – as needed
For the Red Malai Chutney,
Leftover marinade – around 1 cup (or whatever is leftover)
Tomato – 1, crushed
Garam masala powder – ½ tsp
Milk or heavy cream – 1 cup
Salt – to taste
For naan wraps,
Naan – 6
Shredded cabbage – 1 cup
Red onion – 1, thinly sliced
Cilantro leaves – a few
Lime or lemon – 1, cut into wedges
Method:
See detailed recipe method in the link given below.
Full recipe: Chicken Malai Kebab Naan Wraps