Murgh Malai Recipe

Prepare chicken

Trim excess fat from the chicken and cut into 1.5–2 inch bite-sized pieces. Pat dry with paper towels to help the marinade adhere.

In a mixing bowl, whisk together the yogurt and heavy cream until smooth and slightly thinned. This creates the rich 'malai' base.

Add freshly ground white pepper, grated ginger, garlic paste, finely chopped green chili (if using), ground cardamom, shredded or crushed whole cardamom pod seeds (if using), ground cinnamon, ground cloves, garam masala, salt, and lemon juice to the yogurt-cream mixture. Whisk until thoroughly combined.

Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours — preferably 6–8 hours or overnight for best flavor and tenderization. If short on time, allow at least 30–45 minutes.

Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; this helps even cooking.

If using skewers: thread marinated chicken pieces onto metal or soaked wooden skewers, leaving a little space between pieces. If pan- or grill-cooking, keep pieces separate on a tray.

Heat a large heavy skillet, cast iron pan, or grill to medium-high. Add the vegetable oil and swirl to coat (if grilling, brush oil on grates). When the pan is hot and a drop of marinade sizzles, add half the skewers or chicken pieces in a single layer—do not overcrowd.

Cook without moving for 2–3 minutes to get a good sear. Flip and cook another 2–3 minutes. The goal is a light golden exterior; chicken will still be slightly underdone inside. Repeat with remaining pieces.

Lower heat to medium-low, add the melted butter (or ghee) to the pan and spoon it over the chicken to baste. Sprinkle crushed kasuri methi over the chicken and continue to cook, turning occasionally, until the internal temperature reaches 165°F (74°C) and the chicken is cooked through, about 3–5 more minutes depending on piece size.

If you want a faint smoky tandoor flavor, once cooked, you can smoke the chicken briefly: place a piece of hot charcoal in a small heatproof bowl, put the bowl in a larger covered dish with the chicken, drip a teaspoon of ghee onto the charcoal and immediately cover to trap smoke for 3–5 minutes. Remove charcoal carefully and discard.

Transfer chicken to a serving platter. Drizzle the extra cream over the pieces, sprinkle with chopped cilantro and slivered nuts if using, and give a final light dusting of garam masala or crushed kasuri methi to taste.