Murg malai kebab Recipe with Chicken | Easy Non-Vegetarian Dish — Simple Snacks You Can Make Today

From the bustling dhabas and home kitchens of North India — a recipe that is comforting, rich and deeply satisfying. Perfect for the evening snack hour — light enough to not spoil dinner, flavourful enough to hit the spot.

Whether you're a seasoned home chef or a curious beginner, this Murg malai kebab recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 3 key ingredients including Chicken, Hung Curd, Green Cardamom. Each serving contains approximately 180 calories, with 22g of protein — making it a hearty addition to your diet.

Did you know? Created in Delhi's Moti Mahal restaurant in 1948, these kebabs use hung curd instead of cream for richness. The original chef, Kundan Lal Gujral, developed this as a 'cooling' kebab to balance spicy tandoori dishes. The green spots come from crushed coriander seeds, not food coloring. Served on silver foil at royal weddings.