What a unique dish! Succulent chicken marinated in cream, yogurt, cheese, and green chilies, grilled, served on a bed on sweet, creamy rice! It’s definitely not a traditional hit-you-with-spice dish as it tunes in to the sweeter side of things. The luxury and richness of the dish is gonna leave you in the most peaceful food coma ever!
The dish was made famous by restaurants like Copper Chimney and Zaffran’s in Bombay. It was our go-to dish after a night out in town. We’d stumble into Zaffran’s at 3AM at night and order a round of tandoori chicken and chelo kebabs. Ah I miss those days!
Chelo Kebab
Course: Lunch, DinnerCuisine: IndianDifficulty: EZ2
servings30
minutes25
minutes240 / 460
ºC / ºFIngredients
- Malai Tikka
500g Chicken Thighs
50g Amul cheese / Mild Cheddar
150g yogurt
1/3 cup heavy cream
1.5 tsp Kosher salt
1/3 banana
2 green chilies minced
1/2 tsp cardamom powder
1 pinch garam masala
3 garlic cloves
1 inch knob ginger
1 tbsp Mustard oil
- Creamy Rice
1 cup short grain rice
1/2 cup heavy cream
3 cups water
1.5 tbsp sugar
1 pinch salt
Fresh Coriander for garnish
Directions
- Malai Tikka
- Cut chicken thighs into large chunks
- Purée all marinade ingredients EXCEPT green chilies
- Add minced green chilies to marinade
- Marinate chicken overnight
- Skewer chicken and grill in broiler or grill at 240ºC / 460ºF until charred (8-10 minutes)
- Creamy Rice
- Wash rice and cook with water until soft. We want to overcook the rice here so it gets a bit mushy.
- Once the rice is cooked and mushy, add cream, salt, and sugar and stir it in.
- After 5-10 minutes, remove from heat when the consistency is thick and creamy.
- Serve
- Serve the chicken pieces on a bed of the rice! Garnish with fresh coriander!
Thank you!!1