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Pakistani Murgh Malai  Recipe and Cooking Tips

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Murgh Malai Recipe

Murgh Malai. Learn how to cook best and tasty Murgh Malai. An easy way and tips how to cook Murgh Malai at home. Detail of ingredients of Murgh Malai and instruction.


Chicken breasts 12
Ginger paste 40g/ 6 3/4 tsp
Garlic paste 35g/ 6 tsp
White pepper pd 5g/ 1 tsp
Butter (for basting)
The marinade
Egg 1
Cheddar cheese 60g/ 1/2 cup (semi-hard)
Green chilies 8
Coriander 20g/ 1/3 cup
Cream 160ml 2/3 cup
Mace and nutmeg pd 3g/ 1/2 tsp
Corn flour 15g/ 3 tabs


The chicken: Clean, remove the skin, debunk and cut each breast into two.
Add the ginger and garlic pastes to the seasoning and rub the chicken pieces with this mixture.
Keep aside for 15 minutes.
The marinating: Break egg in a bowl.
Grate cheese and mash.
Remove stems and mash.
Remove stems, wash, slit, deseed and finely chop green chilies.
Clean, wash and finely chop coriander.
Mix cheese, green chilies, coriander and the remaining ingredients with the egg, whisk and rub the chicken pieces with this mixture. Keep aside for 3 hours.
The oven: Pre-heat to 275oF
The skewering: Skewer the chicken pieces an inch apart.
Keep a tray underneath to collect the drippings.
Roast in a moderately hot tandoor for approximately 5 minutes.
In a charcoal grill for about the same time.
In a pre-heated oven for 6 minutes.
Remove and hang the skewers to let the excess moisture drip off (approx 2-3 minutes), baste with butter and roast again for 3 minutes