How to make Murg Malai - Chicken marinated with egg, cheese and spices and roasted over tandoor.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken (चिकन), Fresh Cream (ताज़ी क्रीम )

Cuisine : Punjabi

Course : Snacks and Starters

Murg Malai Recipe Card

Murg Malai

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Murg Malai checkout Shawarma, Chicken Seekh Kabab, Chicken Gold Coin, Chicken 65 . You can also find more Snacks and Starters recipes like Wheat Lentil Dosa, Dal Pakwan, Talela Rawas, Sweet Potato Snack Gnocchi.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Murg Malai Recipe

  • Chicken 12 pieces

  • Fresh Cream 2/3 cup

  • Ginger paste 2 tablespoons

  • Garlic paste 2 tablespoons

  • Salt to taste

  • White pepper powder 1 teaspoon

  • Butter for basting

  • For marinade

  • Egg 1

  • Cheddar cheese 1/2 cup

  • Green chillies 8

  • Fresh coriander leaves 2 tablespoons

  • Fresh cream 2/3 cups

  • Mace and Nutmeg powder 1/2 teaspoon

  • Cornflour/ corn starch 1 tablespoon


Step 1

Clean, skin, de-bone and cut each breast into two. Add ginger and garlic paste, salt and white pepper powder and rub it well into the chicken pieces and keep aside for fifteen minutes.

Step 2

Break the egg into the bowl. Grate the cheese and mash it. Wash and chop the green chillies. Clean, wash and chop the coriander leaves. Mix the mashed cheese, chopped green chillies and coriander leaves, cream, mace and nutmeg powder, corn flour and egg.

Step 3

Whisk the ingredients well and rub the chicken pieces with this mixture. Marinade the chicken pieces for three hours. Skewer the chicken pieces an inch apart and keep a tray below to collect the drippings.

Step 4

Roast the skewered chicken in a moderately hot tandoor or oven for approximately five minutes.

Step 5

Remove and hang the skewers to let the excess moisture drop off and then baste with butter and roast again for three minutes till done.