Malai Chicken Kebab Recipe: Creamy Yogurt-Marinated Skewers

There’s something magical about skewers that emerge from the grill with a golden crust, promising tender, creamy perfection inside. This dish transforms plain chicken into restaurant-quality bites through a simple yet powerful marinade.

The secret lies in the yogurt-based mixture, which tenderizes the meat while adding a subtle richness. A few hours in this marinade ensures every piece stays juicy and flavorful, whether you’re grilling or using the oven.

What you’ll get are succulent chicken pieces with a delicate char, infused with aromatic spices and that signature creamy texture. The marinade does most of the work, making this dish deceptively simple to prepare.

Serve these skewers with naan or a fresh salad for a complete meal. Here’s how to make them at home.

Ingredients for Malai Chicken Kebab

A handful of pantry spices and fresh ingredients create these creamy, restaurant-quality skewers.

The chicken is everything here. Boneless thighs stay juicier than breasts—look for skinless at Whole Foods or your local butcher. The yogurt needs to be full-fat (Greek or regular) for that signature creaminess. I grab mine from Trader Joe’s—their plain yogurt is thick and tangy, perfect for marinades. For the heavy cream, any brand works, but avoid ultra-pasteurized if you can find it (it can separate when cooked).

No Kashmiri chili? Paprika plus a pinch of cayenne gets you close. Fresh ginger can be swapped for 1 tsp ground ginger in a pinch. Missing garam masala? 2 tsp curry powder works. The cilantro garnish is optional (I know it’s divisive), but the lemon juice is non-negotiable—it brightens up all those rich flavors. Wooden skewers need that 30-minute soak to prevent burning, or use metal ones if you’ve got them.

Marinate the chicken for at least 4 hours—overnight for maximum flavor. Skewers keep in the fridge for 24 hours before cooking. Leftovers? They’ll stay good for 3-4 days (reheat gently in a skillet).

Step-by-Step Instructions for Creamy Yogurt-Marinated Chicken Skewers

Here’s the method I use to achieve restaurant-quality malai kebabs with tender, flavorful results.

Step 1: Prepare and Marinate the Chicken

Start by cutting the 1.5 lb Boneless Chicken Thighs into 1-inch cubes. I find that thigh meat stays juicier than breast for these kebabs. In a large bowl, combine the 1 cup Plain Yogurt, 0.5 cup Heavy Cream, 2 tbsp Lemon Juice, 4 cloves Garlic Cloves (minced), and 1 tbsp Fresh Ginger (grated).

Add the 2 tsp Garam Masala, 1 tsp Ground Cumin, 1 tsp Ground Coriander, 0.5 tsp Turmeric Powder, 1 tsp Kashmiri Red Chili Powder, and 1 tsp Salt. Whisk until smooth and fully combined. The yogurt and cream create that signature creamy texture while the spices infuse incredible depth of flavor.

Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours (overnight is ideal). This extended marinating time allows the flavors to penetrate deeply and tenderizes the meat.

Step 2: Soak and Prepare the Skewers

While the chicken marinates, soak the 8 pieces Wooden Skewers in water for 30 minutes. This prevents them from burning during grilling. I like to use a deep dish and weigh them down with a plate to ensure they’re fully submerged.

After soaking, pat them dry with a clean towel. Lightly brush each skewer with some of the 2 tbsp Vegetable Oil—this adds an extra layer of protection against charring and helps the kebabs release easily from the grill. Set them aside until you’re ready to assemble.

Step 3: Thread and Grill the Kebabs

Remove the chicken from the refrigerator and thread 4-5 pieces onto each skewer, leaving a little space between each cube for even cooking. The marinade should be thick and cling to the chicken—if it’s too runny, your kebabs might not hold their shape as well.

Preheat your grill to medium-high heat. Place the kebabs on the grill and cook for 6-8 minutes per side, turning occasionally. You’re looking for a light char on the edges while ensuring the chicken cooks through. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Step 4: Rest and Garnish for Serving

Transfer the kebabs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is moist and flavorful. While they rest, chop the 0.25 cup Fresh Cilantro for garnish.

Sprinkle the cilantro over the kebabs just before serving. The bright, fresh flavor of the cilantro complements the rich, creamy marinade beautifully. Serve with naan or basmati rice to soak up every last bit of that incredible sauce that forms during grilling.

Serving Suggestions for This Recipe

Traditional Accompaniments

These kebabs pair perfectly with warm garlic naan or basmati rice to soak up the creamy marinade. I love serving them with a side of raita—the cool yogurt dip balances the spices beautifully. 🥗

Fresh Salad Options

A simple cucumber-tomato salad with red onion and lemon dressing adds a refreshing contrast. For something heartier, try a kachumber salad with diced cucumbers, tomatoes, and cilantro.

Beverage Pairings

A cold mango lassi complements the rich flavors wonderfully. For alcohol, a crisp Indian lager like Kingfisher or a light Riesling works well. The effervescence cuts through the creaminess. 🍺

Condiments and Extras

Offer mint chutney or tamarind sauce for dipping. I also like to serve with pickled onions for a tangy crunch. These extras elevate the meal to restaurant quality.

Plating Ideas

Arrange the kebabs on a platter with lemon wedges and fresh cilantro. Drizzle any remaining marinade that was cooked with the chicken over the top. The vibrant colors make for an impressive presentation.

Frequently Asked Questions