Photography by David Baldwin

Executive Chef & Owner Dev Kabow

Chicken Malai Kabobs with Mint Chutney
Serves 4


2 chicken breasts (2 lbs)
1 large onion
1 large green pepper
1 tsp ginger paste
1 tsp garlic paste
¼ tsp ground cardamom
½ tsp white pepper
1½ tsp salt
1 tbsp lemon juice
3 tbsp sour cream
1 cup fresh mint leaves, chopped
1 cup coriander leaves
1 cup yogurt
2 green chilies, chopped
1 tsp lime juice (optional)


To make the kabobs, cut chicken breasts into 1-inch cubes, then marinate the cubes in one teaspoon of salt, lemon juice and white pepper for 15 minutes. In a separate bowl, blend together the ginger paste, garlic paste and ground cardamom, then add to the marinade and rub onto the chicken cubes. Add sour cream and mix well. Marinate chicken in the mixture for three to four hours.

Once the chicken has marinated, cut the onion into wedges and the green pepper into large pieces so they may be easily added to the chicken on a skewer. Cook the skewers in a tandoor oven, on a grill with or without skewers, or broil in baking dish until the chicken is brown on all sides.

To make the mint chutney, place chopped mint leaves, green chilies, coriander leaves and a half teaspoon of salt into a wooden or stone grinder. Grind for 30 seconds, then add a dash of water and grind again until blended into a smooth paste. Add the paste to the yogurt and stir until thoroughly blended together. Refrigerate for 30 minutes, then garnish with a sprig of fresh mint and serve. Lime juice can be added to retain color.


Palace of Asia Indian Grill
480 Route 38 East, Maple Shade

May 2018
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