Murgh Malai Recipe
Make Murgh Malai Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prepare chicken
Pat the chicken pieces dry with paper towels and place them in a large bowl. Trimming excess fat or connective tissue helps even cooking.
- 2
Make marinade
In a separate bowl whisk together yogurt, heavy cream (0.25 cups), hung curd, grated ginger and garlic, minced green chili (if using), lime juice, salt, white pepper, cardamom powder, ground cloves, nutmeg, and cornstarch until smooth and slightly thick. The cornstarch helps the marinade cling and gives a velvety finish.
- 3
Marinate chicken
Add the chicken pieces to the marinade and massage gently with your hands so every piece is coated. Cover and refrigerate for at least 4 hours, ideally overnight for best tenderness and flavor. If short on time, marinate 1 hour minimum.
Cooking & Finishing
- 4
Bring marinated chicken to room temperature
Remove the marinated chicken from the refrigerator about 20–30 minutes before cooking so it comes closer to room temperature for more even cooking.
- 5
Sear or cook the chicken
Heat a large heavy skillet (cast iron or nonstick) over medium-high heat. Add 1 tablespoon vegetable oil and once shimmering, add the marinated chicken pieces in a single layer without crowding. Sear 2–3 minutes per side until golden and lightly charred in spots; work in batches if necessary. The yogurt marinade browns quickly—adjust heat if it starts to burn. Chicken may still be slightly underdone inside; it will finish cooking in the sauce/brushing stage.
- 6
- 7
Finish in pan with butter and cream
Reduce heat to medium-low. Push the seared chicken to one side of the pan (or return all to pan if cooked in batches). Add 1 tablespoon butter to the empty space; when it melts, add 2 tablespoons heavy cream and the saffron-soaked milk (or pinch of saffron). Stir briefly to combine and baste the chicken with this rich emulsion for 1–2 minutes so each piece is glossy and creamy. Add crushed kasuri methi and toss gently to coat. If the pan seems dry, add another 1 tablespoon cream or 1 tablespoon water to loosen the sauce.
- 8
Check doneness
Cook until internal temperature reaches 165°F (74°C) or until juices run clear and chicken is cooked through (another 2–4 minutes depending on piece size). Avoid overcooking to keep the chicken tender and succulent.
- 9
Rest and garnish
Transfer chicken to a serving platter. Spoon any remaining buttery-cream sauce from the pan over the pieces. Garnish with chopped cilantro. Serve immediately with lemon wedges on the side for squeezing.
