Pesto Malai Kebab

Pesto Malai Kebab

Is it Italian or is it Indian, lets find out!


For Pesto Sauce

  • 2 cups Basil leaves
  • 1/4th cup Pine nuts/Walnuts
  • 1/4th cup Parmesan Cheese
  • 1/4th-1/2 cup Olive Oil
  • 2 Cloves of garlic
  • Salt to taste,
  • Pepper to taste

For Kebab

  • 300 gms Boneless chicken thigh pieces
  • 120ml cream
  • 1 tsp Garam Masala
  • 3/4 cup Hung yogurt
  • 1 tsp lemon juice
  • 2-3 tbsp pesto sauce
  • Salt to taste


  • In a mixer jar, grind all the ingredients for the pesto sauce.
  • Clean the chicken & cut them into the 1.5-2inch pieces.
  • Mix all the ingredients needed for the kebab except the chicken.
  • Check for seasonings & add the chicken pieces. Marinate for minimum 2 hours or overnight.
  • Pre-heat the oven at the highest temperature & skewer the chicken into the steel oven skewers.
  • Place the chicken skewers into the oven at the highest temperature for 5-6 minutes.
  • Baste with some oil or melted butter & lower the temperature to 180°C.
  • Cook for another 20 minutes or until cooked through. Serve with pickled onions & green chutney.


Note – The remaining pesto sauce can be poured in a jar & topped with ½ inch of olive oil & refrigerated for storage.

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