Murgh Malai Recipe

Prepare chicken

Trim any excess fat from the chicken thighs and cut into 1½–2 inch pieces. Pat dry with paper towels.

Make a smooth marinade by combining yogurt, fresh cream, cream cheese, ginger paste, garlic paste, chopped green chilies, raw papaya paste (if using), cardamom powder, white pepper, salt, and lemon juice in a bowl. Whisk until homogeneous and slightly loose in consistency so it clings to the chicken.

Add the chicken pieces to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 3 hours, preferably overnight. If using raw papaya, do not marinate more than 4 hours to avoid over-tenderizing.

About 30 minutes before you plan to cook, remove the marinated chicken from the fridge to come toward room temperature.

Fold the grated mozzarella and Parmesan (if using) into the marinated chicken so each piece has a light coating of cheese. Sprinkle the crushed kasuri methi into the mixture and mix gently. The cheese adds creaminess and helps create the characteristic malai texture.

If using saffron, steep the strands in warm milk for 5–10 minutes to release color and aroma; set aside.

Preheat a grill, grill pan, or broiler to high (medium-high for stovetop cast-iron). Thread the marinated chicken onto skewers (if using wooden skewers, soak them in water 30 minutes prior). Leave a little space between pieces for even cooking.

Brush the grill grates or pan lightly with vegetable oil. Place skewers on the hot grill or pan and cook for 3–4 minutes per side, turning once or twice, until surfaces develop light char marks and the internal temperature reaches 165°F (74°C). Time will vary with piece size and heat source.

While cooking, baste the chicken periodically with melted butter mixed with a teaspoon of the saffron milk (if using) to keep the exterior glossy and add richness. Continue basting during the last few minutes of cooking.

If you prefer to finish in the oven: after searing on the pan for 2 minutes per side, transfer to a preheated 400°F (200°C) oven for 6–8 minutes until cooked through, basting once midway.

Remove chicken from heat and rest for 5 minutes so juices redistribute.

Garnish with chopped cilantro and a light sprinkle of kasuri methi. Serve hot with lemon wedges and naan or steamed rice.