Skip to content
Malai saffron chicken skewers recipe

Malai saffron chicken skewers recipe

0 ratings

Everyone will be talking about Dina Begum's recipe at your next BBQ! Inspired by South Asian flavours, the chicken is marinated with saffron and Kashmiri and served with a chilli chutney for plenty of spice. These are definitely worth the wait! See method

  • Serves 4
  • Takes 30 mins plus at least 4 hrs marinating
  • 403 calories / serving
  • Freezable
  • Gluten-free


  • 950g pack chicken breast fillets, cut into 2.5cm pieces
  • garlic naan, to serve (optional)

For the marinade

  • generous pinch of saffron
  • 1 tbsp milk, warmed
  • 200g Greek-style yogurt
  • 2 tbsp garlic & ginger paste
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • 1 tsp Kashmiri chilli flakes
  • ¼ tsp ground turmeric
  • 2 tbsp olive oil

For the green chutney

  • 50g fresh coriander
  • 2 green chillies
  • 1 tbsp lemon juice
  • 2 tbsp Greek-style yogurt

Each serving contains

  • Energy

  • Fat

    16g 22%
  • Saturates

    5g 27%
  • Sugars

    4g 4%
  • Salt

    2.2g 37%

of the reference intake
Carbohydrate 5.2g Protein 60.3g Fibre 0.7g


  1. For the marinade, put the saffron in a bowl and add the warm milk. Set aside to steep for 10 mins. Transfer to a bowl with the other marinade ingredients, plus 1 tsp salt and 1⁄2 tsp ground black pepper. Add the chicken and mix well to coat. Cover and transfer to the fridge to marinate for at least 4hrs, or for up to 24hrs.
  2. Preheat the grill to high, or prepare a barbecue. Take 8 skewers (if wooden, soak in water for 10 mins before using), and thread the chicken between them.
  3. To make the chutney, blitz the coriander, chillies, lemon juice and a pinch of salt in a blender until smooth. Transfer to a bowl and mix through the yogurt. Keep chilled until needed.
  4. Grill or barbecue the skewers for 4-5 mins each side until cooked through and lightly charred. Serve with the green chutney and warmed garlic naan, if you like.

Freezing and defrosting guidelines

Freeze cooked skewers only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Kebab recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

You may also like

Be the first to comment

Before you comment please read our community guidelines.